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2021 : World Bread Awards : Winner - Wales
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I bought a hot dog yesterday - when I was out shopping. The sausage was perfect, but the bun fell apart under the weight of the onions, mustard and tomato sauce.
You've got to be able to make a hot-dog roll (it's a 'roll' here in the UK, not a 'bun', by the way) that stands on its own two...er...'feet', is strong enough to keep its integrity until the last bite and yet, is as fluffy as a cloud and as welcoming as a warm duvet.
So, mixed metaphors to one side, it can be done, I promise you. I've set myself a challenge. I've bought real sausages from Edwards of Conwy (that's in Wales) and also Bockwurst-style hot dogs from Aldi.
And, here's the recipe.
INGREDIENTS (for 18 small rolls - approximately 3 inches in length (40 gms each) or 9 large rolls - approximately 6 inches n length (80 gms each)
450 gms strong white bread flour
300 gms warm semi-skimmed milk
1 tablespoon caster sugar
1 teaspoon crushed sea salt
1 teaspoon fast action instant yeast
50 gms unsalted butter (melted)
METHOD
Add the flour and the butter into a large bowl and mix.
Stir in the sugar, salt and half of the milk
Add the yeast and mix in the remainder of the milk
Turn out onto an unfloured surface and knead for about 10 minutes until you have a smooth dough.
You can also use a stand mixer or bread machine (instant start programme e.g.pizza) to form your dough.
Place the dough in a slight-oiled bowl, cover and place somewhere warm until it has doubled in size.
Grease or line a baking sheet with parchment paper or a silicone sheet.
Weigh the dough and divide into 8 pieces (100 gms each) or 18 pieces (40 gms each).
Form each portion into a ball and then roll into a sausage shape about 3 inches long (40 gms) or 6 inches long (80 gms).
Arrange the rolls on the baking sheet so that they are almost touching
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| Of course, if you have dough over - or a double batch - you ca also fashion them into buns. |
Cover and leave in a warm place until they have doubled in size
Preheat your oven to 200⁰C / 400⁰F
Bake the rolls for 15 minutes.
Col on a rack. If you want a soft roll, cover with a tea towel prior to cooling. Tease apart when cool.
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| And the rolls don't look too bad, either. |
Happy baking....
POSTSCRIPT
One of our BC20 Bakers, Delbert Long reformulated this to use sourdough excess rather than baker's yeast.
The process stays the same, but the formula becomes:
400 gms white bread flour
100 grams sourdough starter "excess"
250 mL warm milk (2%)
6 grams sea salt
5 grams instant yeast
50 grams unsalted butter (melted and cooled)
BreadClub20....the award-winning site for Happy Bakers.
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