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Put the milk, egg and water in a bowl. Whisk.
On the table, in a bowl or kneading machine, place the dry ingredients, flour, milk powder, sugar and yeast. Place the salt on the edge of the flour so it does not come into contact with the yeast (the salt inactivates the yeast).
Incorporate the liquid ingredients (milk and egg mixture). Knead until all the ingredients are integrated.
Place the butter cut into pieces and knead until you have a very elastic dough.
Make a bun with the dough and let it rest for 10 minutes so the dough relaxes and you can work it better.
Divide the dough into 13/14 equal parts. Make a ball with the dough parts, cover and let rest for about 10 minutes so the dough relaxes and can be stretch them easier. Once the dough is rested, take one of the dough balls and stretch it rectangular. Then roll up pressing with the fingers giving the shape of the hot dog bun ( calculate more or less the size taking into account that the dough has yet to rise)
Place each roll of dough in a baking tray previously smeared with oil or vegetable spray. Leave a free space between each roll of dough so it can grow. You can adapt the baking tray you have, it does not matter if it is larger than you need. Use aluminum foil with beans to make a barrier and cover the leftover spaces on the baking tray (see photo). Once the buns are leavened, beat an egg with a pinch of salt. Paint the buns and sprinkle with seeds if desired.
Bake in a preheated 160-180 degrees / 320-356 Fahrenheit about 20 minutes or until golden brown. Let cool and separate each bun.