Cooking Instructions
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Step 1
Soften the Butter (30 gram) at room temperature.
Step 2
Begin by making the water roux. Whisk together Water (125 milliliter) and Bread Flour (25 gram). Whisk until smooth. Cook on medium heat and bring to a gentle boil. Continue to stir until smooth and thickened. Set aside.
Step 3
Combine 120 grams of the water roux, Granulated Sugar (55 gram), Salt (1 teaspoon), Bread Flour (325 gram), Milk Powder (1 tablespoon), Instant Dry Yeast (1 1/2 teaspoon), and butter and place onto a clean working surface. Make a well and put Milk (125 milliliter) and Egg (1) in it.
Step 4
Mix together. Begin kneading until it becomes a dough and gluten has developed. Cover with wet towel until it doubles in size, approximately 45-60 minutes.
Step 5
Transfer to a clean floured working surface. Gently deflate the dough and squeeze all the air out. Divide dough into 6 portions.
Step 6
Cover with plastic wrap and allow to rest for 15 minutes.
Step 7
Knead dough into a long tube like shape (approximately 40 centimeters). Wrap around the Hot Dog (6) with seal face down.
Step 8
Place on baking tray lined with parchment paper. Cover with cling wrap or wet towel and rest for 45-60 minutes until they double in size.
Step 9
Preheat the oven to 180 degrees C (350 degrees F).
Step 10
Whisk an Egg (1) together. Brush whisked egg on surface of the rolls. Bake for about 25-30 minutes until golden brown. Transfer to rack and let cool. Serve warm or at room temperature.
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