Soft Fluffy Hotdog Rolls
Soft Fluffy and Delicious Hotdog Rolls. Will work great as burger buns too
Servings: 8
Ingredients
- 1&1/2 teaspoon instant dry yeast
- 2 tbsp melted butter plus extra for brushing
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup warm milk see note 2
- 2 cups cake wheat flour
Instructions
- In a large bowl or stand mixer with a dough hook, mix all the dry ingredients
- Heat the milk and butter in the microwave until the milk is warm, not hot. The butter does'nt have to be fully melted.
- Add the milk/butter to the dry ingredients and knead until a soft dough forms.
- Knead the dough for 10 minutes by hand or 8 minutes in a stand mixer and form into a round ball
- Grease a bowl with more melted butter or oil. Place the dough inside and cover with a kitchen towel or cling wrap. Place in a warm place for an hour. The dough should double is size. Could take longer in cooler weather
- Punch down the dough. Divide the dough into 8 equal pieces. I used a scale for this. Each piece weighed around 70-74 grams. You can also make 6 larger ones if you prefer
- Roll each piece into a ball. Flatten the ball and using a rolling pin roll each piece into an oval shape. Roll each oval into a cigar like shape
- Using the palms of your hands roll out the cigar shape into a thin long roll
- Place them next to each other, sealed edge at the bottom, with a little space in between, on a parchment lined baking tray. Cover the rolls with a clean kitchen towel and allow to rest for half an hour
- Brush the rolls with some melted butter and bake at 180 degrees Celsius for 15 minutes or until rolls are slightly brown
- Remove from oven and brush with more melted butter. Best served warm
Notes
- If you are not using instant yeast and active yeast instead, you will need to proof your yeast. Add it to a bowl with the sugar, add a few tablespoons of warm water and allow it to foam. Only then add the butter, milk, salt and flour
- The milk should not be hot, hot milk will kill the yeast and it will not allow the dough to rise. Ensure your milk is lukewarm (slightly warmer than your body temperature)
- You can make burger buns with the dough. Divide the dough into 8 pieces and roll them into round balls before baking
- Although I say knead for 10 minutes your dough could be ready sooner. To check if your dough is kneaded enough you can do a "windowpane" test. You take a small piece of dough, about a golf ball size. Hold it between your thumb and first 2 fingers of both hands and you stretch the dough. If it stretches without breaking your dough is ready. There's some great information on thekitchn.com
- Your dough also has to rise well to achieve good results, ensure that it is kept is a draft free place, not too warm or too cool
- Sugar acts as a natural tenderiser so if you want your rolls to stay softer for longer add a little extra sugar