Wednesday, September 05, 2007

Hotdog Roll

Remember the steamed bun version 2 I made was kind of like sticky and not fluffy at all.Thanx to the expired yeast.After several failure of making a sponge bread,I've finally succeed!.yahoo...
This method requires so many hours of resting,kneading and proving.The whole process is completed by hand.That's really make me exhausted.The reason I wanted to make it again and again until I get a very soft kind of sponge bread was simply because I want to prove to myself that nothing is impossible.I don't want to learn quick and easy in baking.To tell you the truth.The bread stay soft after keeping it for few days if using sponge dough method. The second most important thing in making a soft bread is the temperature.Setting the right temperature will give you a soft crust.In my previous soft bun recipe,I was using the straight dough method.You still can get a very soft bun too.In my recipe,I used bread softener(Emulsifier)to get the soft texture.But now,I prefer to use the sponge dough method.It is much more healthier and more flavorful.These hotdog rolls was really fluffy and soft.Everyone loves it!You can use any recipes with you as long as the method of resting,kneading,proving and baking are accurate.You still can make a soft bread too.Recipe

1 package active dry yeast/instant(or 2 1/2 teaspoon)
1/4 cup warm water
1/2 cup warm milk
3 Tbsp sugars
1/2 teaspoon salt
1/4 All vegetable shortening
1 large egg,lighly beaten
2-2 1/2 All purpose flour

Egg wash
1 egg and 2 tbsps milk(lightly beaten)


1)Dissolve yeast,warm water and 1/2 cup flour;let stand for about an hour.
2)Put lighly beaten egg,yeast mixture,milk,sugar,salt,shortening and 1 1/2 cup flour in a bowl.
3)Knead to make a soft dough.Add another 1/2 cup flour if necessary.
4)Knead on lightly floured surface until smooth and elastic.
5)Pinch seam and tuck sides under,again piching seam about 8-10 minutes. )
6)Cover and let rise in a warm place until double in size about 45-1 hour.
7)Place in a greased glass bowl(better result in proofing).
8)Punch down dough and turn out on to lightly floured surface.Knead another 1 minutes.
9)Divide dough into small equal pieces;then roll into long shapes and swirled the hotdog.
10)Place hotdog rolls,about 2inches apart on greased baking pan.
11)Cover and let rise in a warm place for about 30-40 mintues.
12)Brush rolls with beaten egg and milk.If desired,sprinkle with sesame seed.
13)Bake at 370'F for 8-10 minutes or till golden brown.
Fill the baking pan with some hot water(not full)and put it on the lowest rack.

14)Quikly remove the rolls from the pan and put it in a rack for cooling.15)Brush melted butter for a soft and shining crust.

Notes:I put a small pan filled with water and put it on the bottom of the oven for steamed bake.(This is to avoid get a hard crust)


Katheryne said...

Your recipe calls for 1/4 All vegetable this a 1/4 cup or 1/4 tablespoon? what is the type of measurement?

Sweetiepie said...

katheryne-hi,thank you for asking that.It's calls for cup.:)

Anonymous said...

Hi, happen to find your blog yesterday and decided to give this a go this morning. As I am new to handling yeast, any idea why my dough is too soft to swirl nicely onto the hotdog? Yours look as though the dough can "stand", mine just slumped.. looks flattened..


Sweetiepie said...

Hi cerlyn,

If you think the bread dough is too soft to handle when you knead it,try to add a bit of flour and knead till you get the proper texture.If the bread dough is soft but not sticky,it should be find.As long as the bread dough is not too sticky,there shouldn't be any problem.Before proofing for the 2nd time,the bread dough should look uneven when you roll it.But don't worry after proofing the bread dough should look smooth and steady.