The Real-deal Hotdog Rolls

INGREDIENTS

Roux80g white bread flour50g butter20g sugar8g salt200g milk200g water

Extra water for topping up after cooking, to give you the original weight of 558g.

Main dough2 level teaspoons instant dry yeast400g white bread flour

METHOD

Cook the roux ingredients in a saucepan until thickened, on high heat. This will take about 3-4 minutes. Stir continuously so that it doesn't burn.
Remove from heat and tip out into a mixing bowl placed on a digital scale.Add cold water to bring the weight to 558g. Mix well and leave to cool down.
Now add in the yeast and flour. Mix well. It is a very very sticky dough but don't add any flour. (No need to knead as you will be giving the dough a few folds.)
>Cover and leave to rise for 30 minutes.
Stretch and fold the dough.
>Cover and leave to rise again for 30 minutes.
Now stretch and fold a final time.
>Cover well and refrigerate for 6-18 hours. The longer you leave it, the tastier it becomes. We usually just leave it overnight.
Remove from refrigerator, punch down and dust lightly with flour. Divide evenly into 12 balls (77g each). Flatten a ball out with your hands then roll up like a swissroll. Pinch seam shut tightly on the bottom and 2 ends. Now place on a greased tray. Repeat with all the balls. Dust lightly with flour and cover with plastic.
Very important: Final proof for 1.5-2 hours. Rolls would have tripled in size and should jiggle slightly. This means they will be light and airy💥
Bake in a well preheated oven on 180°c for around 25 minutes until browned and hollow when knocked. Bake on the middle rack or upper-middle so that the bottom of the rolls don't get hard. Cool completely on a wire rack.
Enjoy💕

POSTED ON

05 Sep 2024

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