To me, the perfect sourdough hotdog rolls are soft inside with a firm, but not crunchy exterior. This recipe fits the bill perfectly and all you have to do is decide what toppings you want with your sausage. For me it is sauerkraut and mustard, just like I had in New York.
I think everywhere in the world, people are aware of the direct affects of Covid-19. We see extensive coverage on news broadcasts. Many of us have either had the virus, or know someone who has. And when we go out here, everyone is masked up. But what about the hidden, or side effects on everyday things? Last March I was put onto a new medication regime. It is in the form of a transdermal patch and my initial one was fairly small. A month later the company producing this one handed over the reigns to a different division, and it was not available. So I was changed onto another one which was twice the size. Not particularly liking the size, I was quite happy when the first one became available again. But the adhesive material changed, and they were not sticking. So I went back to the larger ones.
Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Hotdog Rolls ♥ #LavenderAndLime Click To Tweet
However, due to the fact that this drug company is concentrating on Corona Virus medication, there is a world wide shortage of them. After much discussion with my Doctor I have been changed onto a completely new medication regime. This means taking a tablet for two weeks every 3 months and using the patch. Knowing that this particular one sticks, and has been available the entire course of the pandemic, I decided to change to it. I will have to make a calendar note about the pills as I am bound to forget. But on the plus side, this patch is half the size of the small one I was on, meaning less skin contact, and less issues with eczema. This is the one hidden side effect the virus has played on the drug trade. Do you know of any others? And have any affected you directly?
Click on the links for conversions and notes.
Sourdough Hotdog Rolls
- 50 g sourdough starter
- 375 g water
- 500 g flour, plus extra for dusting
- 9 g salt
- Sesame and poppy seeds to sprinkle
- Place the starter and water into a stand mixer bowl and whisk together
- Add the flour and salt and use a dough hook to combine until a dough forms
- Cover and leave to rest for one hour
- Turn out onto a lightly floured surface and shape into a ball
- Place back into the bowl, seam side down, and leave to prove until doubled in size
- Turn out onto a lightly floured surface and divide into 12 pieces weighing 77g each
- Shape each piece into a ball and place seam side down onto a lined baking tray
- Cover with a damp towel and leave for 90 minutes to prove
- Preheat the oven to 230° Celsius
- Dust the top of each ball with flour and roll into a sausage shape
- Place back onto the baking tray, brush the top with water and sprinkle seeds on top
- When all of them are complete, place into the oven and bake for 12 minutes
- Remove from the oven and place onto a wire rack to cool
Inspiration published on Lavender and Lime January 29:
Live simply. Love generously. Care deeply. Speak kindly.
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