This recipe produces a good, firm, soft-sided hot dog roll meant for top slicing -- and the bread machine or stand mixer does all the hard work. You can use them as is, or, butter the sides and lightly fry them in a frying pan or on a griddle. Good for hot dogs made with regular-sized wieners (as opposed to jumbo-sized), or with filling such as chicken salad, lobster salad, etc. Makes enough dough for a 10 roll hot dog pan, or 10 hot dog rolls formed free-hand.
Wash hands with soap and water; ensure worksurface is clean.
Put ingredients into bread machine in order listed above. Put bread machine on dough cycle for your machine.
Grease the hot dog roll pan, set aside.
When the dough cycle is done including first rise in the machine, take dough out and knead it down on a floured surface. Then, spread it out into the hot dog roll pan as much as you can, but don't worry if you don't get it perfectly covering all the edges, that's the next part.
Let sit for 20 minutes. At that point, the dough will have "relaxed." Now press the dough all the way evenly to the edges.
Cover with plastic wrap or a tea-towel and let rise about 30 to 40 minutes. About 5 or 10 minutes before the end of this time, start heating the oven to 190 C / 375 F / Gas Mark 5 .
At this point, the dough should have risen within 1/2 inch (1 cm) of the top of the roll pan. That's good enough, you don't want it to go over.
Take a cookie sheet and grease it.
Place in hot oven and put the cookie sheet on top of the rolls, greased side down. Yep, that's right, it's going to act as a cover to keep the rolls flat. Now, put something heavy and oven-safe on top of the cookie sheet right in the middle, like a cast iron frying pan, etc.
Bake for 20 minutes; remove cookie sheet cover and bake another 5 to 10 minutes. To be sure that they're done, you can poke an instant read thermometer in them. The temperature should reach 190 F (88 C.)
When done, take out of oven and invert onto a wire rack. Voila, notice the flat "top" is now actually the bottom of the rolls. Let the rolls cool completely.
The indents will show the boundaries for each roll. Cut in the middle of each roll, but *not* all the way to the bottom. Leave some connected roll at the bottom of each to act as a hinge.
When that's done, then slice the rolls up into individual rolls along the indent boundary lines, and use as desired. Traditionally, the sides are lightly-buttered and toasted quickly in a hot frying pan.
If you don't have a hot dog roll pan, just form the dough on a floured surface into 10 hot dog shaped pieces free-hand style, each about 6 inches (15 cm) long, and let rise and bake.Obviously, you crack the egg into the dough mixture, rather than setting a whole shelled one in :}If you can cook the rolls up far enough ahead to allow them to sit for a few hours before slicing, the slicing job will be easier.Directions in this recipe follow the Safe Recipe Style Guide.