Hello and welcome to our website. We’ll teach you how to make the perfect and famous soft hotdog roll.
INGREDIENTS & DIRECTIONS:
- 450 grams of strong white bread flour
- 200 mils of lukewarm water
- 25 grams of melted butter
- 50 grams of sugar
- Two medium eggs
- a teaspoon of salt
- Two teaspoons of dried yeast
Put the sugar and the yeast into the water, mix them well until the sugar dissolves, then leave for 10 minutes for the yeast to activate; break one egg into a bowl, crack your other egg, and separate the white into a separate bowl. After combining the egg yolk and the first egg, add four tablespoons of water to the egg white and beat well; this will form a glaze for our hot dogs; finally, combine the egg and egg yolk; this will go into our dough. Put the flour in a lovely large bowl together with the salt.
Next, you need to mix well, and you should add in the egg plus egg yolk, the melted butter, yeast, and water, and mix well to a smooth dough; slowly, the ingredients should come together to have a very slightly tacky dough. Then turn the dough out onto a lightly floured surface and knead well for about 10 minutes. After 10 minutes of kneading, you should end up with a nice, smooth, and elastic dough. Now pop the dough into a lightly oiled bowl, cover, and leave in a warm place to rise until the dough has doubled in size. Our door isn’t very good.
So, you’re just going to turn it out onto a floured surface. You’ll knock it back, fudge it up a bit. If you want to divide it into eight equal pieces, you’ll give each a scale and weigh the dough, so there are seven 60-gram pieces. 760 divided by 82 gives me 95 grams of the piece, so you need to cut this in half. That’s 95 grams. There’s no need to be more, and we’ll do that 1. There are eight pieces of dough almost the same size. You need each piece in your hands to bring it together, so you’ve got eight nice balls of dough.
Now, you are just going to roll our board a little bit, take a ball of dough, stretch it a bit, and you should move it so it’s about five inches long and about three inches wide. You’re going to do that; you’re going to roll it into thirds, flip it over the ends below, and put it to one side; as with the other dough balls, now we have eight nice-looking initial rolls. You’re going to transfer them to this baking tray lightly greased. You have to put them in two rows of four. You can put them in one row of eight if you like, but space them about half an inch to allow them to expand.
The final thing is, you’re going to pop them in our plastic bag, and you’ll put them in a nice warm place to allow them to rise; you have been growing them for over an hour and they have never increased beautifully; they’re just touching, which is what we want, so now you’ll brush them, but the egg white-water makes for a glaze. Now you’ll bake these at 175 degrees (normal oven at 190 degrees) for about 15 minutes until they have beautifully risen and are a lovely golden brown color. Now you’ll leave these on a wire rack to cool.
They pull apart really effortlessly, with the perfect amount of softness and the perfect size for your hot dogs. These rolls are soft and delicious, and if you need to, you can keep them in the freezer for a couple of months. We hope you enjoy making your hot dog rolls with your family and best friends, Thank you very much for reading this perfect recipe. Have a pleasant journey.