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Here's how to make these fluffy hot dog bun rolls at home: Make the yeast mixture: In a bowl, mix the warm water, sugar, and yeast together. Set it aside for 10 minutes. Mix other ingredients: In a separate mixing bowl, add all the dry ingredients as well as the butter and oil. Add the yeast mixture to this.
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With plenty of crunch and a great color, here's a cooked dog in a poppy-seed roll. Add chopped tomatoes and onions, sliced pickles, pickled jalapeños, American mustard, a little celery salt and.
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After the overnight rise, the dough is rolled out to a slab. This slab is cut into 10 - 12 sections, and then each section is placed on the baking tray, proofed for the second time and baked. This method is easier and less time consuming. With this method, the hot dog buns will have rougher edges where they were cut.
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Hot Dog Roll. Nutrition Facts. Serving Size: hot dog bun (52 g grams) Hot Dog Roll Amount Per Serving. Calories 145 % Daily Value* Total Fat 2 g grams 3% Daily Value. Saturated Fat 0.5 g grams 2% Daily Value. Polyunsaturated Fat 0.8 g grams. Monounsaturated Fat 0.5 g grams.
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Reviews (3) Step 1: MIX. Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine 'crumbs' are left. Mix in the water with a cutlery knife. Step 2: KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
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To make the coffee, simply add 2 cups of water and place it in the roaster for 20 minutes at 350F. Place hot dogs in a cooler or insulated bag after wrapping them individually in foil. The Hot Dog Roller has a larger spindles and cooks the hot dogs faster, whereas the Hot Dog Steamer has a larger spindles and has a more evenly cooked hot dog.
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Step 6: Bake the Rolls. When the dough is almost finished rising, turn on the oven and preheat to 400˚F. Bake the hot dog buns in a preheated oven until deep golden brown, about 12-15 minutes. Brush the tops of the rolls with butter immediately after baking for a soft and tender crust.
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Steps for mixing the dough. Measure the water, sugar and yeast into a mixing bowl, and stir until the sugar has dissolved (image 1 above). Break one egg into a bowl. Break the other egg and separate the yolk and the white. Add the yolk to the first egg and keep the white in a separate bowl.
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Add the milk/butter to the dry ingredients and knead until a soft dough forms. Knead the dough for 10 minutes by hand or 8 minutes in a stand mixer and form into a round ball. Grease a bowl with more melted butter or oil. Place the dough inside and cover with a kitchen towel or cling wrap.
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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.
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How To Make Twisted Hot Dog Rolls. Begin by combining water, yeast, and sugar, letting it sit until bubbly. In a separate bowl, mix flour with salt. Then, whisk melted butter and egg together, and merge this with the flour mixture and the yeast concoction. Hand-knead the resulting dough, adding extra flour if necessary, and let it rise in an.
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Weigh your water and milk into the bowl. Set temperature for 37C, speed 4 for around 3 minutes (time will depend on how cold your water/milk is). Weigh in sugar & yeast, speed 4 for 20 seconds. Weigh in flour, starter and salt. Set knead function for around 2 minutes or until dough is fairly smooth.
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Swap out your plain white refined hot dog bun with an artisan whole grain roll which would add more fiber, antioxidants, and a little bit more protein. Then dress up your dog with lots of veggies to add nutrients, antioxidants, and volume for increased satiety without adding many calories. Add guacamole and hot peppers for a tasty kick.
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Place one hot dog on the wide end of each crescent roll triangle. Roll up each crescent roll triangle, tucking the ends around the hot dog. Place the rolled up hot dogs on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the crescent roll dough is golden brown and the hot dogs are heated through. Serve hot, and enjoy!
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To mix the dough: In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups (360g) of flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup (30g) at a time, until the dough begins to pull away from the sides of the bowl.
