Homemade Hot Dog Rolls#Bread Bakers

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.