Tuesday, August 4, 2015

Mini Wholemeal Hotdog Buns

I took a short 3 weeks break from bread making because I was kind of on a roll cake craze. 

Back with buns for breakfast. Wanting to clear those hotdogs lying in my freezer, I used them in my buns and made them into mini sized buns.

Love how these mini buns turned out. Soft, fluffy and cute looking. Gonna make more mini buns from now on! Plus more varieties in one batch bake too :)

Mini Wholemeal Hotdog Buns

Gelatinized dough

50g bread flour
35ml boiling water

1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.

Basic sweet bread dough

(Yield roughly 490g dough)

150g bread flour
50g wholemeal flour
40g sugar
10g milk powder
4g instant yeast
1/4 tsp or 3g salt
87ml cold water
30g cold egg
30g butter, room temperature

7 chicken franks (hotdogs), sliced into half to make 14 pcs 


1. Tear gelatinized dough into smaller pieces into the bread machine. Add water, beaten egg and top with flour And milk powder. Place salt and sugar on opposite corners of bread machine, make a small deep hole in centre of flour and spoon in instant yeast. Gently cover yeast with some flour and set BM to work. I use Function 8 fory Kenwood BM250 for this step. 

2. When dough has come together and is more or less a smooth dough, add in softened butter. I restarted my BM on Function 8 again and let BM mix till well incorporated with dough and is smooth and soft. I then remove dough and hand knead till dough reaches window pane stage, where you get a thin translucent membrane when dough is stretched. (This more or less tells you that you will get soft and fluffy bread and buns!)

3. Shape dough into a ball, leave to proof for 40 min or until doubled. 

4. Punch down dough to rid excess air, then divide dough into 14 equal portions at 35g each and roll it round and set aside for 5 min to let it relax for easier rolling. 
Slightly shape round dough into a tear drop shape and roll it flat and long.

5. Place half a hot dog on wide side of flattened dough and roll up. Repeat for the remaining dough. Place each dough about 1.5cm apart on a greased baking tin.

6. Cover with clean moist cloth and leave to proof for 40min or till doubled in size. 

7. Brush bun tops with whisked egg yolk mixed with 1 tsp water, sprinkle some white sesame on centre of each dough and bake in a preheated oven at 180°C for 12 to 15min or till slightly golden brown. 

8. Cool on a wire rack before storing in an airtight container.

Fragrance of freshly baked buns filled my kitchen

Mini wholemeal hotdog buns with a cup of freshly brewed coffee. Simple. Pure bliss :)

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