Sourdough Hotdog Rolls
This to me is how all hotdog rolls should taste
Makes enough for: 12 rolls
Ingredients
- 50 g sourdough starter
- 375 g water
- 500 g flour, plus extra for dusting
- 9 g salt
- Sesame and poppy seeds to sprinkle
Method
- 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
Notes
* you can use fried onions or any relish to fill the bialy