Breadmaker New England Hot Dog Buns
26 May 2020

Breadmaker New England Hot Dog Buns

26 May 2020

We’re still mostly under lockdown due to the Conditional Movement Control Order (CMCO), and I had a lot of time on my hands so it was high time to clear out the freezer again.

Found gourmet lamb sausages bought from B.I.G. some time ago, so why not have some hot dogs for dinner tonight?

Here’s an amazing recipe based on the one by The Flavor Bender, modified for the breadmaker and also using less specialized tools.

The rolls turned out super soft, buttery and stretchy, and had the perfect texture for hot dogs. We still have some leftover, so I’m definitely planning to make some shrimp roll soon. Try it out!

Breadmaker New England Hot Dog Buns

Ingredients

  • 125 ml full cream milk
  • 125 ml water
  • 1 egg, plus 1 more for eggwash
  • 500 grams bread flour
  • 35 grams milk powder OR non-dairy creamer
  • 30 grams sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 60 grams unsalted butter, softened

Directions

In your breadmaker pan, add the milk, water, and 1 egg.

Add the flour, milk powder or creamer, sugar, salt and yeast.

Transfer the pan to your breadmaker, and start the Dough program.

About 10 minutes into the kneading cycle, add the butter. Don’t panic if you see the machine taking its own sweet time to incorporate the butter into the dough, it will eventually come together very nicely.

Incorporating softened butter into bread dough Kenwood BM450 hyperlapse 2x

When the knead cycle has finished and the dough is resting, you can take it out of the machine and let the dough rest overnight (8 to 24 hours) in the fridge in a covered, lightly oiled bowl. If making the buns on the same day, simply let the Dough cycle finish, until the dough is doubled in size, about 1 hour 30 minutes on the Kenwood BM450.

After an overnight rest, or after the Dough cycle is finished, transfer the dough to a lightly floured surface, gently punching out the air if necessary. Lightly dust the top of the dough with flour.

Grease a 9 by 13-inch pan with butter.

Divide the dough into 8 equal-sized pieces.

Working with a piece of dough at a time, roll into a 4 by 6-inch rectangle.

Starting from the short edge, roll the dough into a tight log.

Pinch the seam to seal.

Pinch and tuck in the sides.

Place the dough seam side down on the tray. Repeat for the remaining dough.

Cover and let rise, until doubled in size, 45 minutes.

Around 15 minutes into the rising time, preheat the oven to 180 degrees C (fan 160 degrees C).

Lightly beat the remaining egg.

Brush the rolls with the egg.

Bake in the oven, until golden brown and the tops sound hollow when tapped, 20 minutes.

Let cool on a wire rack, before using as desired or storing in an airtight container.

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