Roll out each piece of dough until it is large enough to wrap around a sausage
Wrap the dough around the sausage and pinch together the edges to seal it up
Cut 7-8 slits. You don't want to cut all the way through the dough. You only want to cut through the sausage. Ensure the dough at the bottom remains intact.
Alternate twisting each segment of dough left and right to shape the sausage buns
Place sausage buns onto a baking tray, cover it, and let rest 20 minutes
While the buns are resting, shred your cheese and mix the corn and Kewpie mayonnaise together in a bowl.
Once the buns are done resting, brush the buns with an egg wash
Add the corn and Kewpie mayonnaise mixture on top of each sausage bun
Add on the shredded cheese
Top off the buns with a drizzle of Kewpie Mayonnaise
Bake the sausage buns at 350F for 25 minutes