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Hot Dog Rolls

cook:

2 h 30 min

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Hot dogs are my favorite fast food. I mean, I know the simple hot dog is not the healthiest thing but once in a while it's definitely worth it! And if you already going on this guilty pleasure, make your own rolls! Make it a party! These rolls are super easy and quick to make, soft and buttery, hugging each hotdog with huge love. Try to make your rolls shorter than your hotdogs. It's much sexier when they are peaking out from the bun. The toppings and the add-ins to the dish are up to you- some people add sauerkraut, some add raw onion or grilled peppers. I like mine with relish, mustard, and ketchup. The combination of colors and the simplicity of flavors just make me super happy. What are your favorite toppings to your HOTDOG?!

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Picture for Hot Dog Rolls

US

original

metric

Ingredients

For the rolls

bread flour

500 gr bread flour

whole milk

230 ml whole milk

soft butter

30 gr soft butter

sugar

15 gr sugar

dry yeast

10 gr dry yeast

salt

10 gr salt

free range egg

1 free range egg

free range egg yolk

1 free range egg yolk

For brushing

free range egg

1 free range egg

Melted butter

Melted butter

Directions

Step 1

Start by heating up the milk. We want it to get to room temperature (70-75F, 20-23C), not hot, just not fridge cold.

whole milk

230 ml whole milk

Step 2

In a stand mixer's bowl add the milk and the yeast and mix well.

dry yeast

10 gr dry yeast

whole milk

230 ml whole milk

Step 3

Add the egg, egg yolk, sugar, and mix well.

free range egg yolk

1 free range egg yolk

free range egg

1 free range egg

sugar

15 gr sugar

Step 4

Add the flour and set the mixer on the lowest speed. Knead for 5 min until all the ingredients got incorporated into the dough.

bread flour

500 gr bread flour

Step 5

Add the butter and speed up the mixer one notch. Knead for another 5-6 min.

soft butter

30 gr soft butter

Step 6

Add the salt. Knead for an additional 2 min.

salt

10 gr salt

Step 7

Round the dough and place it in a greased bowl, covered with a towel, until doubled in size.

Step 8

Punch the dough and divide it into 70 gr pieces.

Step 9

Each piece round to a little ball and let them rest, covered with a towel, for 10-15 min.

Step 10

Shaping: Flatten the ball (upside down), then roll it on itself to a nice short roll. I wanted my rolls to be short because I love it when the hotdogs are peaking out.

Step 11

Place them on a baking tray, 1 cm space between one another. We want them to stick to each other when they proof in the oven. That's what gives them the authentic look like a hotdog roll.

Step 12

Let the rolls proof until almost touching each other, about 30 min. In the meantime preheat the oven to 380F or 190C.

Step 13

Brush the rolls with egg and send them to the oven for 18-20 min.

free range egg

1 free range egg

Step 14

Take the rolls out of the oven and brush them with melted butter.

Melted butter

Melted butter

Step 15

Prepare the hotdogs as you want. I like mine pan-fried.

Step 16

Cut the bun in the middle, spread relish, mustard, and ketchup. Place the hot dog.

Step 17

YASSS!

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