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Print Recipe
Buns for Hot Dog Recipe
American bestseller is a very soft bun that doesn't need to be. Having prepared this dough and bake these buns will be a success for you. Making them hot dogs your family will kiss you. Get ready for this.
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. sourdough: 1/8 tsp yeast, 150 g flour, 100 g water. Knead, leave to ferment at 18-22*C for 12-15 hours. You can leave for the night.
    sourdough: 1/8 tsp yeast, 150 g flour, 100 g water.
Knead, leave to ferment at 18-22*C for 12-15 hours. You can leave for the night.
  2. Fermented sourdough.
    Fermented sourdough.
  3. Dough: all sourdough, 440 g flour, 1 tsp salt, 2 tsp sugar, 1 tsp dry yeast, 45 g butter, 22 g milk powder, 280 g water. Mix all into a soft dough. Leave for autolysis for 15 minutes. You may have to add flour or water - look at the consistency of the dough, it should be quite soft, sticky.
    Dough: all sourdough, 440 g flour, 1 tsp salt, 2 tsp sugar, 1 tsp dry yeast, 45 g butter, 22 g milk powder, 280 g water.
Mix all into a soft dough.
Leave for autolysis for 15 minutes. You may have to add flour or water - look at the consistency of the dough, it should be quite soft, sticky.
  4. Knead the dough until gluten develops-until smooth and elastic. In the bread maker about 30 minutes. Let it rise for 30 minutes.
    Knead the dough until gluten develops-until smooth and elastic.
In the bread maker about 30 minutes.
Let it rise for 30 minutes.
  5. To do this, we dump the dough on a floured work surface.
    To do this, we dump the dough on a floured work surface.
  6. Stretch into an almost rectangular layer.
    Stretch into an almost rectangular layer.
  7. Fold like a letter, in the three.
    Fold like a letter, in the three.
  8. Then three more. Cover and leave for another 30 minutes.
    Then three more.
Cover and leave for another 30 minutes.
  9. Divide the dough into 8-10 buns. Let them rest for 20 minutes.
    Divide the dough into 8-10 buns. Let them rest for 20 minutes.
  10. Form buns. To do this, each piece of dough is rolled into a cake and rolled from the edges to the center.
    Form buns. To do this, each piece of dough is rolled into a cake and rolled from the edges to the center.
  11. Gently pinch the seam.
    Gently pinch the seam.
  12. Put buns for proofing on parchment, given to the rolls during the proofing work. For these purposes, perfect Shoe boxes.
    Put buns for proofing on parchment, given to the rolls during the proofing work. For these purposes, perfect Shoe boxes.
  13. Final proofing - 1 hour 30 minutes.
    Final proofing - 1 hour 30 minutes.
  14. We shift the buns on a baking sheet, sprinkle with milk from the spray and sprinkle with sesame seeds.
    We shift the buns on a baking sheet, sprinkle with milk from the spray and sprinkle with sesame seeds.
  15. Bake in preheated oven for 12-15 minutes at 200-210 * C.
    Bake in preheated oven for 12-15 minutes at 200-210 * C.
  16. Ready buns are cooled to room temperature and then Packed in a package until further use. Be careful, the buns are so soft and tender, they are like fluff! I couldn't resist, broke a muffin:
    Ready buns are cooled to room temperature and then Packed in a package until further use. Be careful, the buns are so soft and tender, they are like fluff!
I couldn't resist, broke a muffin:

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