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I've bought hot dog moulds. I've been after them for a while and saw them advertised on Ebay. There are lots of very small moulds for madeleines and the like, but very few that are large enough for hot dogs.
Here are the ones I've bought.....
Each mould is 13 x 5 x (cms) and there are 12 to a tray. The overall tray measures 46 x 30 (cms). It's just the right size to sit in my large baking tray to add a little support and keep things tidy.
They are also perforated (like a baguette mould) to allow the heat to circulate and to ensure a soft yet perfectly-formed bottom!
The next question is what about a recipe?
Now there's a good deal of choice here on BreadClub20
. and you'll probably have your own go-to and favourite as well.
But, for those looking for a little guidance....let me point you in a direction or three.....
Remember....the shaping is up to you. What will make a round roll will also make an elongated hot dog roll.
For a very light and fluffy soft sandwich roll recipe, try this:
Alternatively, you could try my original hot dog roll recipe?
Or, what about a more robust multi-grain roll recipe?
But, you may ask, "What are you using for your recipe?"
Well, in the fridge at the moment is a large bowl of discarded sourdough starter. I made it three or four days ago and I had too much. So, I popped it into a bowl, covered ir and left it to chill, literally.
So, I'm using a recipe for a light and fluffy bread made with sourdough discard.
I should add that I'm not a fan of sweet bread or egg-enriched bread. If you would prefer this type of dough, there are plenty of brioche-stye recipes out there. To me, bread is not cake!
I'm after a hot dog roll that is naturally light and fluffy but will retain the integrity for a hot, hot dog sausage, onions, tomato ketchup and mustard without falling to bits and being a nuisance to eat.
This recipe is ideal.
INGREDIENTS (for 12 hotdog rolls)
100 gms of unfed sourdough starter
500 gms of strong bread flour
250 mls of filtered water
10 gms sea salt
1 tablespoon of demerara sugar
50 gms unsalted butter
7 gms yeast
I'm also adding 1 tablespoon of chia seeds. These are optional, you can add different / more seeds or don't bother at all.
I'm also using the discard from my 1898 starter - it's yellow and creamy....I'm expecting it to add to the lightness of the finished loaf. However, any sourdough discard would be perfect as an alternative.
Using a bread machine
Add the flour, discard and the salt to the pan and cover with the liquid. Leave to autolyse for fifteen minutes. Add the remainder of the ingredients and choose a Basic Dough programme (2hrs 20 minutes). Then proceed to the next stage.
Mixing by hand
If you're mixing by hand or using a stand mixer, add the softened butter and the salt to the flour and mix thoroughly. Then add the remainder of the dry ingredients (except the yeast). Slowly add the liquid, the discard and then the yeast until you have a sticky mix. Turn the mix out onto a floured board and knead until you have a silky and pliable dough. (There are 'Help' videos and articles in the 'Useful Web and YouTube links' on the left hand side of this page). Place the dough in an oiled bowl and cover. Leave for an hour somewhere warm until the dough has doubled in size.
Next step...liberally flour the moulds....I use rice flour as it helps to create a very non-stick environment.
The mix produces 960 gms : 12 x 80 gms rolls...so divide the dough up into 12 equal portions.
|960 gms or 12 x 50 gm rolls|
Carefully mould them into the torpedo shape and place in the moulds.
Cover and leave them to prove for about 30 minutes.
Pre-heat the oven to 190⁰C and bake for 20 minutes until golden brown and hollow-sounding when tapped on the underneath
They're not the longest hot dog rolls in the world....at 12 cms - 13 cms but, then again, you can eat more of them, can't you?
Cool them on a wire rack and then eat or freeze them....they keep wonderfully.
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