Warning: Duplicate entry '176896059' for key 'PRIMARY' query: INSERT INTO watchdog (uid, type, message, variables, severity, link, location, referer, hostname, timestamp) VALUES (0, 'php', '%message in %file on line %line.', 'a:4:{s:6:\"%error\";s:23:\"recoverable fatal error\";s:8:\"%message\";s:57:\"Object of class stdClass could not be converted to string\";s:5:\"%file\";s:45:\"/home/sourdoug/public_html/includes/theme.inc\";s:5:\"%line\";i:1854;}', 3, '', 'http://sourdough.com/blog/hotdog-buns', '', '54.82.82.201', 1414774981) in /home/sourdoug/public_html/includes/database.mysql.inc on line 135
Hotdog buns | Sourdough Companion

Hotdog buns

Where's the recipe? Or can I adapt dinner rolls ?....but there's no method? I make sourdough beetroot grain bread with the pulp left from my juicer. Pretty pink dough but bakes a caramel colour. Pleased to have joined your crew... I'm an insomniac early morn bread baker, manic preserver of foraged food, and wannabe domestic goddess (primarily mother at home) who volunteers at our local community garden and community law centre. Am planning hot dogs as a rare treat for my 7 yr old tonight and need a sourdough recipe as my starter is breaking out of its jar!! Made ciabatta with yeast 2 days ago - perfect. Need a new challenge in the baking sphere. Please help.

2 comments

Hello magretann,

I don't have anything specific but I imagine that a dinner roll or milk bread recipe would suit just fine.  The one that I use for this purpose substitutes scalded milk for the water and includes 30g of butter/margarine (and I guess you could use oil which might help to soften the texture as well) for a 250g flour recipe.  The effective hydration is about 68% (including the milk and oil as liquid).

Hope this helps and good luck with your projects.

Farinam

Your bun recipe is perfect- just shape the dough into a small baguette. A few commercial bakers still do it the old way:
 
Round a piece of dough as for a dinner roll, and let it rest until fully relaxed. Pick up a piece in each hand by the fingertips, exposing the underside to the heel of your hand. Using just enough flour to prevent sticking flatten each piece simultaneously. With the balls of your hands roll the top edge of each piece down to the bottom edge- apply a fair amount of pressure. Roll the pieces front to back to seal the seam and reach the length you desire. (Make a little long as they tend to shrink back some). Place seam down on parchment paper, allow to rise in warmish damp place, and bake as usual when fully risen.
 
There's a certain knack to the "roll the pieces front to back ... " part. The idea is to use the countertop to "grab" the dough a little, which tightens the roll. As you roll toward your body your fingertips should curl under the balls of your hands a bit,and as you roll away you can drop your wrists, which, if the bench is not very floury, will snug the piece up.
 

It takes practice, and one hand is much easier to do than two. Good luck and have fun.