Ingredients
For the rolls
500 gr bread flour
230 ml whole milk
30 gr soft butter
15 gr sugar
10 gr dry yeast
10 gr salt
1 free range egg
1 free range egg yolk
For brushing
1 free range egg
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.
230 ml whole milk
Step 2
In a stand mixer's bowl add the milk and the yeast and mix well.
10 gr dry yeast
230 ml whole milk
Step 3
Add the egg, egg yolk, sugar, and mix well.
1 free range egg yolk
1 free range egg
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.
500 gr bread flour
Step 5
Add the butter and speed up the mixer one notch. Knead for another 5-6 min.
30 gr soft butter
Step 6
Add the salt. Knead for an additional 2 min.
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.
1 free range egg
Step 14
Take the rolls out of the oven and brush them with 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!
