HOT DOGS BAKED IN SESAME BUNS

Yields: 10

These hot dogs are really delicious and baked right in the bun. I was amazed when I came across the recipe. Not because of

the idea, but where I found it. I found it in a newspaper, The Star, in Malaysia.

I tried the recipe. It was easy to make and had a great taste. I made another batch and gave them to some other folks and they liked them too.

These would be great for BBQ's, picnics and etc.

Give them a try, I think you will really like them.

INGREDIENTS

• 8 1/4 Ounces White bread flour-(250 grams).
• 1 3/4 Ounces All-purpose white flour-(50 grams).
• 1 3/4 Ounce White granulated sugar-(50 grams).
• 1 Large egg.
• 1/2 Tsp. Salt.
• 1 Tsp. Non-fat dry milk powder.
• 1 Tsp. Yeast.
• 3/4 Cup water-(160ml).
• 2 1/2 Tbs. Unsalted butter(25 grams).
• 10 Hot dogs-direct from the package; uncooked.
• 1 Large egg slightly beaten with 1 tablespoon cold water. (Egg wash.)
• 2 Tbs. Sesame seeds, or as needed.

PREPARATION

1. If you are not sure your yeast is active, you should proof it first.



2. Place all ingredients, except butter, hot dogs, sesame seeds, and egg wash, in the work bowl of your mixer,fitted with a dough hook and knead, at low speed, for 2 minutes.



• Increase speed to medium and knead for another 2 minutes.



3. Add butter and continue kneading on slow speed for 1 minute.



• Turn up to medium speed and knead for about 10 minutes, or until dough forms a ball. Then, knead 1 minute longer on medium speed.



4. Place dough ball on lightly floured work surface and round into a smooth ball.



• Place ball in a lightly oiled container, large enough for dough to double, cover with a damp tea towel or plastic.



5. When dough has doubled, punch down and let rest again for 30 minutes.



6. Place hot dogs on a shallow baking pan and bake in a pre-heated 375°F. (190°C.) oven for 3 minutes. Set aside to cool.



7. After 30 minutes, place dough on lightly floured work surface and divide into 10 equal pieces, about 2 ounces (55 to 60 grams) each. Form into balls, cover loosely and let rest about 5 minutes.



8. Flatten balls and using a rolling pin, roll into rectangles. Wide enough to encircle hotdogs and long enough to permit about 1/2 inch of hot dog to protrude on each end.



• Be sure to over-lap the dough seams a bit and pinch together to form a tight seal.



9. Place hot dog bundles, seam side down on lightly oiled or parchment paper lined shallow baking pan or cookie sheet.



• Cover lightly with a tea towel or plastic and let proof for 15 to 20 minutes.



10. Center an oven rack and pre-heat oven to 390° F. (200°C.)



11. When ready to bake; cut slanting slits through the dough, just barely touching the hotdogs. Brush with egg wash mixture and sprinkle with sesame seeds.



12. Place in pre-heated oven and bake at 390° F. (200°C.) for 5 minutes and then reduce temperature to 355° F. (180°C.) and continue baking for 10 minutes or until golden brown.