Hot dog buns: the secret to making them perfect!
INGREDIENTS
240 ml (1 cup) warm milk;
20 g (2 tablespoons) sugar;
1 egg;
7 grams (1 1/2 c) to tea) dry yeast;
440 g (3 1/2 cups) all-purpose flour;
2 g (1⁄2 c) to tea) with salt;
30 g (2 tablespoons) soft butter.
METHOD
Whip warm milk with sugar, egg and salt. Sprinkle dry yeast and whip to combine.
Add the sifted flour to the liquid and knead until you get a smooth batter.
Knead the softened butter into batter and form a ball.
Reserve the ball so it doubles in volume (about 1 hour).
Cut the dough into 10 pieces and roll each into a hotdog shaped bread as shown in the video. Reserve the buns until they have doubled in volume (about 30 minutes).
Whip battered egg hotdog buns and bake at 180°C/350°F for 20 minutes.
