Sneha's Recipe: Hot Dog

When I kneaded the dough initially used 12 grams fresh yeast, after an hour the dough didn't rise as required (funny part of it is that the yeast bloomed well before adding to the flour ). Added another 8 grams . Then the dough rose a little. The yeast had lost it's power. In the morning when I removed the tray from the fridge the rolls were the same, they did not rise. Thought I would make flat breads with it. Just gave it a chance and brushed them with egg wash. Got busy with the morning chores.

After about 2 hours had a look at them, they has risen decently. Preheat the oven and baked them. Nevertheless the bread turned out good and the whole house was filled with aroma of the bread as they were baking. We enjoyed these the next day for breakfast.
Makes 5 Hot Dog Rolls
Ingredients
3 Tablespoons Butter
½ Cup Cold Milk
2 Tablespoons Sugar
¼ Teaspoon Salt
1 Large Egg
20 Grams Fresh Yeast / Hefe
2 Cups All Purpose Flour
1 Egg - for brushing

Method
Heat the butter in a large heavy pot. Turn off the heat.
Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.

Crack the egg, add to the mixture and mix well. Add the yeast and let it all sit for 2 minutes or till it blooms.
Add flour and mix well with the wooden spoon for about a minute. The dough will be very sticky.
Cover the pot and let it rise for 1 hour until it doubles in size.
Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
Deflate and fold the dough for another minute until it makes a smooth dough ball.
Dust the work surface with some flour. Transfer the dough ball to a dusted cutting board and divide into 5 equal size pieces.

The hot dog roll mould is of four. Make two round bread rolls.
Shape each ball into long hot dog rolls, dust your fingers with some flour so the rolls don’t stick to them.
Let it rise overnight in the refrigerator.

The next day, remove the pan from the refrigerator and keep it out for at least two hours. I was not sure that I could bake these in the mould, so place them in the baking pan. Then preheat oven to 190° C.
Gently brush the rolls with the egg and bake for 18 minutes until light golden brown.
Brush the remaining egg onto the rolls. Bake another 2 minutes.

Remove it from the oven and serve hot. We had this with butter and cheese for breakfast.

Lables : Bread, Bread Bakers, Hot Dog, Rolls, Egg, Make Ahead Breads
This month the #BreadBakers, hosted by Karen of Karen's Kitchen Stories, are baking breads that can be made ahead and rested, either in the refrigerator or at room temperature, before baking. It's a great way to develop flavor.

Chai Spiced Cinnamon Rolls by All That's Left are the Crumbs
Finnish Pulla by A Messy Kitchen
Homemade Hot Dog Rolls by Sneha's Recipe
Make Ahead Sourdough Rolls by A Day in the Life on the Farm
Pesto Babka by Anybody Can Bake
Soft Potato Buns by Food Lust People Love
White Rye Sandwich Buns by Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

For Bread Bakers this month our Host by Stacy Livingston Rushton, choose the theme "Pretzels". Thank you Stacy for hosting this month's event.

Pretzel Dogs are so easy and quick to make. Used my earlier Pretzel dough recipe and halved it. The only difference is that this time used milk and fresh yeast. They make a perfect brunch or an evening meal. You can enjoy them with any sauce of your liking.

I enjoyed them with Hot Sriracha Sauce. This was my Sunday's dinner.

Make 7 Pretzel Dogs

Ingredients

1/2 Cup Milk
1.3/4 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Fresh Yeast
Extra Warm water if required
Coarse Salt for Sprinkling - Optional
Melted Butter for brushing
5 Pork Frankfurters
2 Tablespoons Baking Soda

Method
Pat dry the hot dogs with a kitchen towel. Keep aside

Place all ingredients in a bowl and mix till everything until well-combined. Knead the dough for 10 minutes, until it’s soft, smooth. Oil a bowl and place the dough (so it doesn't stick),cover with a cling film and allow it to rest till it doubles in volume.

While the dough is resting, prepare the “Baking Soda solution” mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally dissolved. Set the mixture aside to cool to lukewarm.

After the dough doubles in volume , transfer the dough to a lightly greased work surface.

Preheat your oven to 200 degrees . Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with butter paper.

Divide the dough into eight equal pieces.

Shape each piece into a long rope about 2 feet and then lightly flatten it then roll it around the hot dog.

Let the beginning end be underneath the dough. Gently roll and see that it overlaps and continue till the other end.

The end should stick to the bottom of the hot dog. They should look like mummies. Let them rest, covered, for 10 minutes.

Pour the baking soda - water solution into a square pan.

Working with a hot dog pretzel at a time, roll them in the baking soda-water solution. and place them back on to the baking sheet .

This silicone sheet is 10 years old.

Sprinkle it with a pinch of coarse salt or pretzel salt .
Since I, had only 5 Pork Frankfurters, made two small mini buns with the remaining dough.