Stovetop Sesame Sausage Bread Rolls (Naan Sosis, Pan-Steamed)

"**Origin & History** — Sausage wrapped in bread is a near-universal comfort, appearing as hot dogs in Central Europe, simit-dogs in Turkey, and filled flatbreads across Iran. While this specific stovetop preparation is a modern home technique, its soul lies in ancient bread cultures where leavened dough was cooked over gentle heat long before ovens were common. Sesame, prized from Anatolia to Persia for millennia, crowns the bread with nutty perfume and cultural continuity. **Comparison & Differentiation (Why This Version?)** — Unlike oven-baked sausage rolls that rely on high heat and butter-laminated pastry, Naan Sosis is softly steamed and pan-set. Parboiling the sausages first removes excess fat and ensures clean flavor. The dough—closer to naan than puff pastry—stays tender, while the stovetop method creates a golden base without drying the crumb. Sesame seeds replace breadcrumbs or cheese-heavy toppings, keeping the profile lighter and more aromatic. **Sensory Experience & Pro Tips** — Expect a whisper-soft interior with a gently crisp underside, the aroma of toasted sesame rising as the lid lifts. The bite is balanced: savory sausage, airy bread, and a nutty finish. Serve hot, split lengthwise, with a restrained swipe of mustard or mayonnaise so the bread remains the star."