Hot Dog Rolls/ Sub Roll Bun Recipe/ Veg Roll Bread Recipe

You never know what kids pick up from TV and newspapers (ha! not this generation) well then computers!. Like mine suddenly had taken fancy to hot dogs last year. He followed a cartoon series in which the cat always ate hot dog rolls. 

I never understand whether he really likes it or not, but once he starts, he religiously finishes it off provided he has asked for it. So my lucky phase of him demanding food got me into thinking about making the hot dog rolls at home. I tried my regular pav bun recipe which worked fine except that it was not giving me enough texture within. 

While it works great for same day usage if you plan to use the rolls for next day then you would rather like to use the below recipe. 

Yesterday I shared the basic pav bun recipe that I learnt from Gayathri, so I applied the same tangzhong method to the hot dog recipe. Voila! I got my recipe.

Just to recap, we are going on from the step of getting friendlier with the yeasts onto trying new shapes from here. 

Do not forget to check what my partners in glory are trying out here.

By the way, I had plans to share the inside textures and the way the bread surrenders to you while filling it up, but for my friends and neighbours who wiped it out clean. 

Ingredients

2 cups Strong Bread Flour/ Maida (mixed with 2 tspn corn flour) 

1 cup warm water

1 tbsp sugar

1.5 tspn instant yeast

2 tbsp cold butter

2 tbsp APF/ Maida

4 tspn water

salt to taste

Method

1) First prepare the tangzhong, by mixing 2 tbsp APF with 4 tbsp water. Use a whisk to remove any lumps. 

2) Now heat this mixture in a nonstick pan until it forms a nice lustrous dough

3) Set this aside, wrapped with cling film, such that the film touches the dough to ensure there is no skin formed

4) In another bowl, mix the flour with sugar, salt, yeast. Mix well. When the tangzhong mixture cools down, add it to this flour.

5) Now start kneading this gradually. Do not knead it for more than 5-8 min else you will end up with a lumpy dough. We intend to make a firm yet soft bread

6) Use the butter and start mixing it with the dough to incorporate it fully. Cover with kitchen towel and set aside for 30 min or until ti doubles

7) Preheat your oven to 170c. 

8) Now divide your dough into 4 parts. 

9) Shape it gently into a long roll, using pull and pinch action to push the dough under neath

10) Place it at 1 finger distance in prepared baking pan. I prepared 12 inch cake tin, lined with parchment paper

11) You can brush your rolls with egg wash, milk or butter at this stage. I did not apply any as my dough was pretty soft

12) Bake this for 12 min or until the bread turn brown on top and sound hollow when lifted. It should take about 15 min at max

13) Remove from oven and brush with butter.

14) Slit it vertically and stuff with vegetables/ paneer mix or sausages.

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