Recently I have been so disappointed in the quality of bread rolls. We don’t eat much bread but on the odd occasion when we do buy some I at least expect it to be fresh. My kids love having the odd hotdog every once in a while so I thought it was time I made my own Soft Fluffy Hotdog Rolls. I know I tell you everything is easy and when I say that I mean it.
I really didn’t fuss over these Soft Fluffy Hotdog Rolls much and yet they turned out amazing. After all it is about the final result, right! My hubby took us out for breakfast this morning so before I left home I made the dough. When I got back it was ready to be popped into the oven. How easy was that.
Talking about breakfast I have to mention this. It’s not often we get wonderful service but today was one of those days. We went to one of our favourite places, Harpers, for breakfast. When we walked in the waiter said “so I hear you guys are one of the regulars here “. That was surprising because I do visit them from time to time but not always with my family. I often meet friends at Harpers for coffee and on the odd occasion with my family. He went on to say ” I was told to give you guys great service”.
Wow, the service was indeed great. Before we left the waiter even brought my son a ginger bread cookie all packed for us to take away. And it was on the house. You rarely get anything for free, regular customer or not. Isn’t it great when people actually take the time to care and appreciate you as a customer. I am a sucker for kindness and great service so that made my day. Thank you Harpers.
Let’s get back to my Hotdog Rolls. You can turn these into burger buns too, I think they will work well either way. They really were soft and fluffy, I spread some butter on as soon as I took them out the oven. OMG, they were so divine. Why don’t I make bread more often.
If you are mad about bread you can try my Easy No Yeast Naan Bread
Soft Fluffy Hotdog Rolls
- 1&1/2 teaspoon instant dry yeast
- 2 tbsp melted butter plus extra for brushing
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup warm milk see note 2
- 2 cups cake wheat flour
- In a large bowl mix the yeast together with the sugar, salt, melted butter and milk
- Add the flour and mix until it forms a soft dough
- The dough should be slightly tacky but not sticky. If it is sticky add a little more flour but not too much as you still want a really soft dough. I usually start with an extra tablespoon and add more if I need to. As long as it's not sticking all over your hands the dough is good to go
- Knead the dough for 2-3 minutes and form into round ball
- Grease a bowl with more melted butter. Place the dough inside and cover with a kitchen towel or cling wrap. Place in a warm place for an hour. The dough should double is size
- Punch down the dough. Divide the dough into 8 equal pieces. I used a scale for this. Each piece weighed around 70-74 grams
- Roll each piece into a ball. Flatten the ball and using a rolling pin roll each piece into an oval shape. Roll each oval into a cigar like shape
- Using the palms of your hands roll out the cigar shape into a thin long roll
- Place them next to each other, sealed edge at the bottom, with a little space in between, on a parchment lined baking tray. Cover the rolls with a clean kitchen towel and allow to rest for half an hour
- Brush the rolls with some melted butter and bake at 180 degrees Celsius for 15 minutes or until rolls are slightly brown
- Remove from oven and brush with more melted butter. Best served warm
- If you are not using instant yeast and active yeast instead, you will need to proof your yeast. Add it to a bowl with the sugar, add a few tablesppons of warm water and allow it to foam. Only then add the butter, milk, salt and flour
- The milk should not be hot, hot milk will kill the yeast and it will not allow the dough to rise. Ensure your milk is lukewarm (slightly warmer than your body temperature)
- You can make burger buns with the dough. Divide the dough into 8 pieces and roll them into round balls before baking