These rolls are perfect for hot dogs. They do take a few hours but i promise that they are worth it, Crusty on the outside, soft and fluffy on the inside. They are also great with meat and gravy the next day mmm
1 Tablespoon Sugar
1 Packet Yeast
1/4 Cup Warm Water
1 Cup Milk, Warm
1 Tablespoon Oil
1 teaspoon Salt
3 Cups Plain Flour
1 Egg, beaten
To the bowl of a Mixer (i use my Kitchenaid) fitted with the dough hook, add the sugar, yeast, water, milk, oil, salt, and flour. mix until a rough dough comes together. Knead until the dough is tacky, but not sticky. (You might need some more flour if your dough is slightly sticky) Knead the dough until it is smooth and elastic (this could take up to 5-8mins). Cover and let rise until doubled in size, about 1 hour. Line a baking tray with baking paper. Turn the dough out onto your work surface and divide it into 8 equal pieces shape it into a ball and then roll the ball into a hotdog shape. Transfer to the prepared baking paper and flatten slightly. Repeat with the remaining dough pieces, spreading them 3cm apart on the tray. Once they’re all shaped, cover the buns with a teatowel and let rise until almost doubled in size, about 45 minutes. Meanwhile, preheat oven to 180'c. Brush the buns with the beaten egg and then bake for about 18 minutes, or until the tops are golden brown. Remove the buns from the oven and transfer to a wire rack for a few mins before serving.
Note: I put slits in the top of my rolls to get that cracked effect, but you don't have to do that. Also you can mix some garlic and melted butter and brush the rolls instead of egg.
1 Packet Yeast
1/4 Cup Warm Water
1 Cup Milk, Warm
1 Tablespoon Oil
1 teaspoon Salt
3 Cups Plain Flour
1 Egg, beaten
To the bowl of a Mixer (i use my Kitchenaid) fitted with the dough hook, add the sugar, yeast, water, milk, oil, salt, and flour. mix until a rough dough comes together. Knead until the dough is tacky, but not sticky. (You might need some more flour if your dough is slightly sticky) Knead the dough until it is smooth and elastic (this could take up to 5-8mins). Cover and let rise until doubled in size, about 1 hour. Line a baking tray with baking paper. Turn the dough out onto your work surface and divide it into 8 equal pieces shape it into a ball and then roll the ball into a hotdog shape. Transfer to the prepared baking paper and flatten slightly. Repeat with the remaining dough pieces, spreading them 3cm apart on the tray. Once they’re all shaped, cover the buns with a teatowel and let rise until almost doubled in size, about 45 minutes. Meanwhile, preheat oven to 180'c. Brush the buns with the beaten egg and then bake for about 18 minutes, or until the tops are golden brown. Remove the buns from the oven and transfer to a wire rack for a few mins before serving.
Note: I put slits in the top of my rolls to get that cracked effect, but you don't have to do that. Also you can mix some garlic and melted butter and brush the rolls instead of egg.
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