Description
Soft, golden-brown hot dog rolls with a pillowy interior, achieved through cold fermentation and precise ingredient ratios. The egg wash adds subtle richness, and the dough is designed to resist sogginess while staying flavorful. Substitute bread flour for sturdier rolls if desired.
Ingredients
3 1/2 cups all-purpose flour
1 tsp granulated sugar
1 tbsp salt
1 packet (2 1/4 tsp) active dry yeast
1 cup (8 oz) milk
1 large egg, raw
6 tbsp unsalted butter
Instructions
Proof yeast in 1/4 cup warm milk (110°F) with sugar, let rest 5-7 minutes until frothy
Whisk in remaining 3/4 cup milk and 1/2 of the flour, whisking thoroughly
Add salt, egg, and softened butter to bowl, blend in remaining flour
Knead until windowpane test passes (3-5 minutes by hand, 2 minutes in stand mixer)
Let rest 10 minutes covered with towel to relax gluten
Portion dough into 12 golf ball-sized pieces
Roll each into cylinder shape, gently press to flatten sides
Place on parchment-lined baking sheet with 2 inches spacing
Proof at room temperature 30 minutes, then refrigerate 8 hours
Preheat oven to 375°F, brush with egg wash (1 egg + 1 tbsp water)
Bake 20–25 minutes, until golden and firm to the touch
Notes
The content lists 1 tbsp salt, but for palatable rolls, reduce to 1 tsp non-iodized salt. Confirm quantity if sensitive to salt.
Use warm water as a 2:1 milk substitute (e.g., 1/2 cup water + 1/2 cup milk).
Cold fermentation ensures flavor depth and structure. Avoid overproofing during room-temperature rest.
Brush egg wash immediately before baking for optimal browning.
Storage: Freeze unbaked rolls for up to 3 months or store baked rolls in airtight containers for 2 days.
- Prep Time: 40
- Cook Time: 30
- Category: Trends Recipes
- Method: Baking & Cold Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 95
- Sugar: 0.3g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 0.8g
- Protein: 5g
- Cholesterol: 32mg