2 h 30 min

Step 1

Start by heating up the milk. We want it to get to room temperature (70-75F, 20-23C), not hot, just not fridge cold.

Step 2

In a stand mixer's bowl add the milk and the yeast and mix well.

Step 3

Add the egg, egg yolk, sugar, and mix well.

Step 4

Add the flour and set the mixer on the lowest speed. Knead for 5 min until all the ingredients got incorporated into the dough.

Step 5

Add the butter and speed up the mixer one notch. Knead for another 5-6 min.

Step 6

Add the salt. Knead for an additional 2 min.

Step 7

Round the dough and place it in a greased bowl, covered with a towel, until doubled in size.

Step 8

Punch the dough and divide it into 70 gr pieces.

Step 9

Each piece round to a little ball and let them rest, covered with a towel, for 10-15 min.

Step 10

Shaping: Flatten the ball (upside down), then roll it on itself to a nice short roll. I wanted my rolls to be short because I love it when the hotdogs are peaking out.

Step 11

Place them on a baking tray, 1 cm space between one another. We want them to stick to each other when they proof in the oven. That's what gives them the authentic look like a hotdog roll.

Step 12

Let the rolls proof until almost touching each other, about 30 min. In the meantime preheat the oven to 380F or 190C.

Step 13

Brush the rolls with egg and send them to the oven for 18-20 min.

Step 14

Take the rolls out of the oven and brush them with melted butter.

Step 15

Prepare the hotdogs as you want. I like mine pan-fried.

Step 16

Cut the bun in the middle, spread relish, mustard, and ketchup. Place the hot dog.

Step 17

YASSS!