Hot Dog Rolls

Ingredients

• 21 g yeast (0.5 cube)
• 500 ml lukewarm milk (3.5% fat)
• 1 tbsp whole cane sugar
• 700 g spelt flour (Type 630)
• 1 tsp salt
• 1 egg
• 60 g Butter

Instructions

1. 1.

   Mix the yeast with 100 ml milk, the sugar and 4 tbsp flour. Let rest for 10–15 minutes. In a bowl combine the remaining flour with salt and egg. Cut the butter into small pieces and add.

2. 2.

   Pour in the yeast mixture and knead with hand‑mixing attachments or a stand mixer. Gradually add the remaining milk (leaving about 50 ml) and knead for about 10 minutes until the dough is soft and elastic. Add more milk or flour if needed, then cover and let rest for about 1 hour.

3. 3.

   Take the dough out of the bowl, give it another quick knead, divide into 20 equal pieces (60–70 g each) and shape each into a roll about 15 cm long. Line two baking trays with parchment paper, arrange the rolls evenly, cover and let rise again for about 1 hour.

4. 4.

   Whisk the remaining milk with salt and brush the rolls. Bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for 5–7 minutes. Reduce the temperature to 200 °C (fan: 180 °C; gas: level 3) and bake for another 5–10 minutes until the rolls are firm.

5. 5.

   Remove from the oven, cover with a cloth and let cool.