Hot dog buns

Time 2 hours 30 minutes
Yields Makes 10 buns
Hot dog buns
(Los Angeles Times)

Place the water, yeast and a dash of sugar in the bread machine pan and let the mixture stand for a couple of minutes. Add the oil, 1/3 cup of sugar, salt, malt powder, if using, and flour. Place the bread machine on “dough” mode. If using a mixer, combine the water, yeast and a dash of sugar in the mixer bowl and let them stand a few minutes. Add the oil, 1/3 cup sugar, salt, malt powder, if using, and almost all the flour, holding back a bit. Mix with the paddle attachment, then knead to form a soft dough, about 8 to 10 minutes. Form the dough into a ball and let it rise, covered, in a greased bowl, about 30 to 45 minutes.


When the bread machine cycle is over (or the dough has risen, if mixing by hand), gently deflate the dough. Divide the dough in 10 portions, cover it with a clean tea towel and let it rest 5 minutes. Shape each portion into an oval bun, about 8 inches long by 2 inches wide--the shape does not have to be exact and might depend on the variety of frankfurter used. Place the buns, evenly spaced, on a parchment paper-lined baking sheet. Insert the entire sheet in a large plastic bag (like a garbage bag).


Allow the rolls to rise until quite puffy and almost doubled in size, 20 to 30 minutes. Remove them from the bag. Flatten each roll gently with the palm of your hand. Brush them with milk and sprinkle them with sesame seeds, if desired.


Heat the oven to 375 degrees.


Bake the rolls until nicely browned, 15 to 20 minutes.

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