Instructions:
1. Prepare the Dough:
1. In a large bowl, combine warm water, instant yeast and sugar.
2. Add the flour and salt to the bowl. Mix to form a shaggy dough.
3. Add softened butter and knead until smooth and elastic (about 7–10 minutes by hand or 5–6 minutes with a stand mixer).
4. Cover with a clean towel or plastic wrap and let it rise in a warm place for 30-45 Minutes, or until doubled in size.

2. Shape the Buns:
1. After the dough has risen, punch it down and divide into small portions.
2. Roll each portion into a flat oval or rectangle.
3. Place one sausage on each piece of dough and roll it up, pinching the edges to seal.

3. Second Rise (fluffier rolls):
• Place the shaped buns on a tray, cover loosely, and let them rise for another 20–30 minutes.

4. Fry the Buns:
1. Heat oil in a deep pan to 170–180°C (340–355°F).
2. Gently place the buns into the hot oil, seam-side down. Fry in batches to avoid overcrowding.
3. Fry until golden brown on all sides, about 3–4 minutes per side.
4. Remove and drain on a wire rack or paper towels.