Ingredients

The following ingredients have 4 Servings
  • 17.6 oz AP flour
  • ¼ cup milk powder (non-fat or full cream is OK)
  • ½ cup warm milk
  • ½ cup warm water, plus an extra 1/4 cup of warm water if needed
  • 2 tsp dry active yeast
  • 1 1/2 tsp salt
  • 2 tbsp sugar
  • 1 egg
  • 4 tbsp softened butter or 3 tbsp oil
  • Extra oil to lightly oil the bowl
  • 1 egg for the egg wash

Instruction

  • In the mixing bowl of your stand mixer - combine the flour, milk powder, yeast, sugar and salt. (See recipe notes on how to activate the yeast, if you’re not sure your yeast is “alive” or fresh).
  • In another small bowl - whisk together the water, milk and egg. Add the wet ingredients to the dry ingredients.
  • With the paddle attachment or dough attachment in your stand mixer - mix the dry and wet ingredients until combined.
  • Switch to the dough hook of your stand mixer, and knead the dough to bring it together. Add more water if the dough is too dry. The dough should come off the sides, but stick slightly to the bottom of the bowl. Knead for about 5 minutes, until you have a smooth ball of dough.
  • Add the oil (or butter), a little at a time, and knead for a further 5-10 minutes (I knead it for about 8 minutes), until the dough is shiny, smooth and tacky to the touch.
  • Lightly oil a big bowl and place the dough in it. Make sure the dough is lightly oiled on the surface of the dough as well.
  • For best results and flavor, cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or for up to 24 hours. If you want to bake the hot dogs on the same day, you can cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size.
  • On the day you bake the bread rolls - turn the chilled dough out on to a lightly floured surface and lightly dust the surface of the dough with flour as well. If the dough wasn't chilled (and was only proofed for 1 hour at room temperature), you may need to press the dough to remove some of the air and you may need extra flour on your hands and on your work surface to prevent the dough from sticking as well.