Hot Dog Rolls
This recipe will give you perfect soft hot dog bread rolls every time.
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Makes: 8 rolls
| Ingredients
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Instructions
- Put the sugar and yeast into the water, mix well and leave for 10 minutes for the yeast to activate.
- Break one egg into a bowl. Separate the second egg into yolk and white. Add the yolk to the first egg and add 4 tbsp of water to the egg white. Beat both items separately.
- Sift the flour into a bowl, add the salt and mix. Make a well in the centre and add the yeast/water, the melted butter and the (egg+egg yolk). Mix to a soft and slightly sticky dough.
- Turn the dough out onto a well floured surface. Knead well for 10 minutes, sprinkling the surface with flour from time to time if the dough starts to stick.
- Make the dough into a ball and place in a lightly greased bowl. Cover and place in a warm place until the dough has doubled in size.
- Turn the dough out onto a lightly floured suface. Knock the dough back and cut into 8 pieces.
- Flour your hands and shape each piece into a ball. Take a ball of dough and stretch/ roll it out to about 5" x 3" (12cm x 7cm). Fold the dough in thirds longways, place the seam on the bottom and tuck the ends under to create the roll shape. Repeat with the remaining balls of dough.
- Place the dough rolls on a lightly-greased baking sheet about ½" (1 cm) apart. Cover and leave in a warm place for about an hour or until the dough has puffed up and the rolls are just touching.
- Brush the tops of the rolls lightly with the egg white/water mixture.
- Bake at 175°C/350°F fan oven, 190°C/375°F normal oven for 12-15 minutes until golden brown. Place on a wire rack to cool.
Notes
The dough will have a slight tackiness to it due to the egg. Just keep everything floured, including your hands, when handling it.
Do give the dough time to rise well on the second rising. Your rolls will be really light and soft!
Do give the dough time to rise well on the second rising. Your rolls will be really light and soft!
