Making Hot Dog Rolls

These large white hotdog rolls are soft, fluffy, and perfect for holding your favorite hotdogs, sausages, or fillings. They have a light, tender crumb that makes them ideal for absorbing all the delicious toppings and sauces without falling apart. This recipe yields six generously sized hotdog rolls.

Preparation and Baking Times

• Preparation Time: 20 minutes
• First Rise: 1.5 hours
• Shaping: 10 minutes
• Second Rise: 45 minutes to 1 hour
• Baking Time: 15-18 minutes
• Cooling Time: 20 minutes
• Total Time: 3 to 3.5 hours

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (optional, for more precise measurements)
• Whisk
• Dough scraper or spatula
• Stand mixer with dough hook attachment (optional)
• Clean kitchen towel or plastic wrap
• Baking tray
• Parchment paper
• Pastry brush
• Small saucepan (optional, for melting butter or warming milk)
• Wire cooling rack

Ingredients

For the Dough

• 450g strong white bread flour (about 3 1/2 cups)
• 7g instant yeast (about 2 1/4 teaspoons)
• 10g sugar (about 2 teaspoons)
• 8g salt (about 1 1/2 teaspoons)
• 250ml warm water (about 1 cup, at 38°C/100°F)
• 60ml warm milk (about 1/4 cup)
• 40g unsalted butter, softened (about 3 tablespoons)

For the Egg Wash

• 1 large egg
• 1 tablespoon water or milk

Nutritional Information (Per Roll)

• Calories: Approximately 250 kcal
• Protein: 8g
• Carbohydrates: 42g
• Fat: 6g
• Fiber: 2g
• Sodium: 350mg

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • In a small saucepan or microwave-safe bowl, warm the water and milk until lukewarm (about 38°C/100°F).
   • Gradually pour the warm water and milk mixture into the dry ingredients, mixing with a dough scraper or spatula until a rough dough forms.
   • Add the softened butter and continue mixing until the dough comes together.
3. Knead the dough:
   • If using a stand mixer, knead the dough on medium speed with the dough hook attachment for about 8-10 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10-12 minutes until smooth, elastic, and slightly tacky. Add a little more flour if the dough is too sticky.
4. First rise:
   • Shape the kneaded dough into a ball and place it in a lightly greased mixing bowl.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Allow the dough to rise in a warm, draft-free area for 1.5 hours, or until it has doubled in size.

2. Shaping the Rolls

1. Divide the dough:
   • Once the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and divide it into six equal portions. Each portion should weigh approximately 130g to 140g for evenly sized rolls.
2. Shape the rolls:
   • Roll each portion of dough into a log shape, about 15cm (6 inches) long. To do this, flatten the dough slightly, then fold it in half lengthwise and seal the seam by pressing it down with your fingers. Roll the dough under your hands to smooth out the seam and form a uniform shape.
   • Place the shaped dough logs on a baking tray lined with parchment paper, spacing them evenly to allow room for rising.
3. Second rise:
   • Cover the rolls loosely with a clean kitchen towel or plastic wrap and let them rise for 45 minutes to 1 hour, or until they have puffed up and nearly doubled in size.

3. Preparing and Baking the Rolls

1. Preheat the oven:
   • About 15 minutes before the rolls are finished rising, preheat your oven to 190°C (375°F) or 170°C (340°F) for fan-assisted ovens.
2. Prepare the egg wash:
   • In a small bowl, whisk together 1 large egg with 1 tablespoon of water or milk.
   • Using a pastry brush, gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful golden-brown finish.
3. Bake the rolls:
   • Place the baking tray in the preheated oven and bake the rolls for 15-18 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
   • If you have a kitchen thermometer, the internal temperature of the rolls should reach 90-95°C (194-203°F).
4. Cool the rolls:
   • Once baked, remove the rolls from the oven and transfer them to a wire cooling rack.
   • Allow the rolls to cool completely before slicing and serving.

Additional Tips and Variations

• Storing: These rolls can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls individually wrapped in plastic wrap and then in a freezer-safe bag. Defrost at room temperature or reheat in the oven.
• Whole Wheat Variation: For a more wholesome roll, substitute 100g of the white bread flour with whole wheat flour. You may need to add a bit more water to the dough as whole wheat flour absorbs more liquid.
• Seed Topping: For a variation, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top of the rolls after applying the egg wash.
• Soft Rolls: For softer rolls, brush the tops with melted butter immediately after baking.