Makes: 8 Soft Hot Dog Rolls Oven: 180 ºC / 350 ºF
Preparation Time: 1 hour 40 minutes Baking Time: 12 – 15 minutes
Ingredients
| 420 |
g |
Cake flour ( 3 x 250 ml + 60 ml / 3¼ cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 30 |
ml |
Sugar ( 2 Tbsp ) |
| 60 |
g |
Margarine |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 250 |
ml |
Lukewarm milk ( 1 x 250 ml / 1 cup ) |
| 1 |
|
Large egg, beaten |
| |
|
A little milk, to brush |
| |
|
Melted butter, to brush |
Method
- Mix the flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix the lukewarm milk and beaten egg together and add to the flour mixture to form a soft dough.
- Knead the dough on the work surface for 10 minutes, until smooth and elastic. If too sticky, lightly dust with flour. Take care not to add too much, as it will dry out the dough.
- Form the dough into a ball and place onto a lightly floured surface. Dust a little flour on top. Cover lightly with plastic and allow to rest for 10 minutes.
- Knock the dough down, roll into a roll and divide into 8 equal pieces, about 90 g balls. Roll each piece into a round ball, rest a few seconds and then roll each ball into a 15 – 20 cm strand.
- Place onto a greased baking tray so they touch each other. Cover lightly with greased plastic and allow to rise in a warm place until double the size, about 25 – 30 minutes
- Brush the rolls gently with a little milk and bake in a preheated oven at 180 ̊C / 350 ̊F for 12 – 15 minutes, until golden brown.
- Remove from the oven and brush with melted butter for a shiny gloss. These make the most delicious rolls for Hot Dogs.
