The reason I’m making these hot dog rolls is that The Viking and I love hot dogs but we very rarely eat them. They feel rather naughty (when in actuality these plant-based ones really aren’t) and we have a tradition here at Belleau Cottage that in this time between Christmas and New Year – a time I like to call Betwixmas – we eat all the naughty food we don’t eat the rest of the year. It’s daft really but particularly with hots dogs it feels a little bit special and we all love a tradition don’t we?
I also realise that these buns make for rather wonderful iced buns. Another very basic treat but one greatly welcomed nonetheless. To make the icing, simply combine a lot of icing sugar with a little water until you have a nice thick consistency.
The vegan dogs we’re eating are a new brand we found at Waitrose called Moving Mountains and we’re very pleased with them. They taste great – although I’m convinced its the combination of aroma, caramelised onions and mustard that really makes them taste so good!
- 500g strong white bread flour
- 120ml milk
- 120 ml luke warm water
- 2 teaspoons dry active yeast (this is equal to a 7g packet)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 large free-range egg
- 2 tablespoons butter – very soft
Cover the rolls with oiled clingfilm and set aside for at least 30 mins for their second proofing. At this point I usually put the oven on to pre-heat. 180C is you preferred temperature.
Brush the top of each roll with a little beaten egg, then bake on 180C for roughly 20 mins until the tops are golden and they sound hollow when tapped.
Serve with hot dogs and caramelised onions then eat and of course enjoy!