- Aug 25, 2021
- 2 min read

Hotdog Wool Bread Rolls

Hotdog Wool Bread Rolls (1:1 apf:wwf)

I've spun quite a few yarns but one thing I've never done is make a bread that looks like a bunch of rolls of wool yarn. If this looks like it's going to be super hard and complicated, that's good-that's exactly what we want people to think. It'll be our little secret how simple and easy this technique is.

Recipie

1.Milk(warm to touch)-1 cup

Sugar-3 tbsp

Instant Yeast-2 tsp

In a bowl add the warm milk,sugar & yeast.Stir to dissolve the sugar.

2.All purpose flour-1 1/2 cup + 2 tbsp for dusting

Wheat flour-1 1/2 cup

Salt-1 tsp

Milk powder-3 tbsp

Fresh cream/Thick curd-4 tbsp

Add all the above ingredients to a bowl and mix.Add the yeast mixture and mix to form a sticky dough.If it's not sticky add some extra warm water/ milk(1-2 tbsp).

Now remove the dough to counter top & knead for 10 minutes until it's not sticky anymore .

3.Butter-2 tbsp

Add to the dough & knead for another 3-4 minutes till the butter is incorporated into the dough.Now the dough will be smooth.Oil the dough & bowl & place the dough in it well covered to double.

4.Sausages(Hotdogs)-9-10

Egg/Milk wash as required

Sesame seeds-2 tsp

Once the dough has doubled (around 1 -1 1/2 hours) punch the dough,then divide it into 9 equal size & roll it into 9 balls.Now take a ball of dough and roll out on a lightly floured surface into an oblong shape.

Take your bench scraper and make lots of lengthwise cuts, about 1/8 inch apart, starting 1/3 of the way from one of the ends, slicing all the way through the dough to the opposite end, forming many equal-sized strands of dough. When done, two-thirds of the dough will be sliced, and one-third will not be.

Now place a hotdog in the unsliced part and slowly roll up to form a "wool roll," being careful not to crush the sliced edges of the dough strands, finishing with the seam on the bottom. Transfer to an oiled 9/10” cake pan/tray 1”apart and place on the bottom, just barely touching the edge of the pan. Repeat with the remaining rolls.

Cover with cling wrap or butter paper & allow it to double up (20-30 minutes).Once doubled brush the top of the dough with egg/milk wash (1 tsp sugar dissolved in 1 tbsp milk)& sprinkle some sesame seeds on top and bake in a preheated oven at 180 C for 14-16 minutes or until top is golden & aroma of freshly baked bread emanates.Mine was ready in 15 minutes .This may vary with the size of the pan and ovens

Notes:

1.Just brush the top of the bread with butter immediately after the baked bread rolls is removed from the oven so that the crust doesn’t harden.

2.Cover the bread with a moistened towel while cooling the bread so that it doesn’t harden.

3.After kneading the dough u can do the windowpane test by taking a small piece of the dough and extending it between your hands .If you can extend the dough without breaking and see the light passing through the dough it’s ready for proofing.Otherwise knead for a few minutes more until the dough passes the above windowpane test.