Potato Hot Dog Rolls #TwelveLoaves June

Potato Hot Dog Buns | Bakewell Junction

This month’s TwelveLoaves linky party theme is summer buns and I wasn’t sure what summer buns were.  After looking at the other submissions and considering that today is Father’s Day, I thought I’d like to try hot dog buns.  Lots of folks grill and barbeque hot dogs today and all summer long, so why not?

My favorite store bought buns are Martin’s potato buns.  I use them all the time and I wanted to try making buns at home that would be like the store bought buns.  As it turned out, these hot dog buns were really good but not like the store bought ones I was trying to emulate.  My husband thought these were better than the Martin’s buns.

This is a relatively easy recipe and I recommend you give it a try.  The potato flour helps the buns from becoming hard.

Hope everyone had a great Father’s Day!

Enjoy!

Potato Hot Dog Rolls

Yield:  12 – 14 rolls                  Cook Time:  20 minutes

Dough:

• 1 1/2 teaspoons instant yeast
• 1 1/4 cups water
• 1 tablespoon sugar
• 3 cups flour
• 1/4 cup potato flour
• 2 tablespoons non-fat dry milk powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 1/2 tablespoons sugar

Topping:

• 1 – 2 tablespoons milk

Directions:

Step 1:  For the dough:  Heat milk to 110 degrees in a microwave safe small bowl or a 2 cup measure.  I heated the milk in the microwave in small intervals until the thermometer read 110 degrees.  Add the tablespoon of sugar and the yeast and mix briefly to combine.  Set aside for about 10 minutes until the mixture begins to foam.

Step 2:  In the interim, set up your electric stand mixer with the dough hook attachment.  Add the flours, the dry milk powder and salt to the mixer bowl.  Turn on the mixer on low to combine the dry ingredients.  Then add in the olive oil and yeast mixture.  Scrape down the sides of the bowl to ensure the flour is incorporated.  Let the mixer knead the dough for five minutes.

Step 3:  Generously dust a clean work surface with flour, as the dough is very sticky.  Transfer the dough onto the floured work surface.  Scrape the sides of the bowl to get as much of the dough as possible.

Step 4:  With floured hands, flatten the dough and fold it over on itself six or seven times.  Using a greased bench scraper or knife cut the dough into 12 to 14 pieces.  Let the dough rest for 10 minutes.

Step 5:  Prepare a baking sheet by lining it with parchment paper or spraying it with cooking spray.  Shape the pieces of dough into 1 inch by 8 inch buns.  Place the formed doughs side-by-side onto the baking sheet, about 1 inch apart.  Cover with plastic wrap and let rise for 45 minutes in a warm place or use my tip below to create a warm environment.  The dough should double in size.

Step 6:  Preheat oven to 375 degrees.  Brush the tops of the buns with the milk.  Bake the buns for 15 to 20 minutes.  Let the buns cool completely.  Break the buns apart and slice horizontally.  Fill with your favorite hot dogs and toppings.  You can also fill with Italian sausage.

Tips:  To create a warm environment, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from King Arthur Flour, Rosemary Potato Rolls recipe.

What is baking this June in the TwelveLoaves kitchens?

#TwelveLoaves June:  Summer buns!  Summer is all about lazy mornings and easy lunches.  Outside barbecues and lots of grilling!  Share your favorite summer bun recipe (sweet or savory).  Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this June!

• Raspberry Cream Cheese Brioche Pockets by Liz at That Skinny Chick Can Bake
• Sweet Hawaiian Slider Buns by Dionne at Try Anything Once
• Focaccia Buns by Holly at A Baker’s House
• Vienna Hoagie Buns by Renee at Magnolia Days
• Homemade Pretzel Rolls by Krista at A Handful of Everything
• Macadamia Coconut Buns by Paula at Vintage Kitchen
• Hamburger Buns by Rossella at Ma che ti sei mangiato
• Mexican Hot Chocolate Bread by Lora at Cake Duchess
• Spaccatini by Karen at Karen’s Kitchen Stories

Want to join the #TwelveLoaves group?  It’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June 2013 and posted on your blog by June 30, 2013.

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May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme

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