Today I am sharing a basic roll recipe that can be used for hot dogs when you are needing rolls within 3 hours, but also can be used for other recipes I will share soon.
This recipe is nice because it can be dairy-free if you need it to be, but it still has some richness to it…without being a brioche-style dough. Sometimes you need or want something simple.
The rolls are nice and fluffy, which I love. You also can see a bit of a preview for what else you can do with the bread.
Directions for Hot Dog Rolls
- 8 fluid oz warm water
- 50 g sugar
- 2 teaspoons instant yeast
- 2 Tablespoons shortening, melted (or melted butter)
- 2 eggs, plus 1 for an egg wash
- 450 g bread flour, plus more as needed
- 1 teaspoon kosher salt
In your mixer bowl, add the water, sugar, and yeast. Let it sit while you prepare the other ingredients.
Whisk the 2 eggs gently in a bowl. Add the eggs and the shortening to the mixer bowl, then sift the flour and salt into the bowl. Use the dough hook to mix the dough until it forms a dough. Keep mixing on medium speed until the dough comes away from the sides of the bowl. If the dough is super sticky, add a bit more flour while mixing. Once the dough is ready, put it in a lightly oiled bowl, covered with plastic wrap, and let the dough rise until doubled (about 1-2 hours).
When the dough is doubled, punch the dough and put it on a lightly floured surface. Take the dough and divide it into 8-10 equal pieces. To make hot dog rolls, take each piece, roll it out into an oval about 5 inches long, then fold the long sides like a business letter, in thirds. Tuck the short edges under, and put the rolls spaced out on a parchment paper-lined baking sheet. Cover loosely with plastic wrap and let rest for about 1 hour until lightly puffy. Meanwhile, preheat the oven to 400 degrees F. Also, whisk the final egg with a little water to brush on the tops of the rolls before you bake them.
Bake the rolls for about 12-15 minutes, or until lightly browned and a thermometer measures 190-200 degrees for the rolls.