HOT DOG ROLLS

Like the "Hamburger", the "Hot Dog" is another American warm sandwich speciality that I crave and find particularly addictive. If they are homemade, it's impossible for me to refuse such kinds of "dirty foods"!!!

The term "Hot Dog" has a double use, because it describes the cured and smoked sausage that is used in this speciality, but it also refers to the famous bread dish made with those sausages. The invention of the "Hot Dog" sandwich is often attributed to the 1904 "Louisiana Purchase Exposition (The Saint Louis World's Fair)" in St. Louis, Missouri. But, although it is seen as an American invention, some people believe that the "Hot Dog" was invented in the 17th century by the German butcher Johann Goerghehner from Coburg ..

However, the typical "Hot Dog" sausage has a different origin than the bread roll speciality.It initially hailed from Europe and more particularly from Germany, where it was (and still is) well-spread. Before it got renamed "Hot Dog" this sausage was called "Frankfurter", but due to a rumor regarding the meat's origin (supposed to be made with dog), it got rebaptized under the name we all know now.

By the 1980's, this speciality was very popular in big cities and on university campuses. It was generally served from "Lunch Wagons". The first use of the term "Hot Dog" appears in print in 1895 in the Yale Record of New Haven, Connecticut. This special sandwich is now served on every street corner, in every diner or stadium during matches in the United S tates and is also widely spread worldwide. Here, in Europe, "Hot Dogs" are generally sold at fares and sometimes also by vendors on the street. In America, "Hot dogs" are always made with soft bread rolls, but in Europe, and in particular in Switzerland, France, Germany and Austria, they are sometimes made with Parisian "Baguette" bread (a blasphemy for some, I'm sure!)...

In fact, every place (Chicago, New York, etc...) and country has it's own "Hot Dog" recipe/version and throughout the world there are numerous variations of this speciality (see here). The differences mainly reside in the kinds of toppings, ingredients and condiments that are used to prepare "Hot Dogs".

~ Todoroff's Hot Dog, Coney Island, Brooklyn, New York. ~

There are many stories, yet no recorded facts regarding the invention and origin of this speciality, but one thing is certain, "Hot Dogs" are superfine and that's no myth!!! I can only guarantee that, with this King Arthur Flour recipe I found via the great "Baking Sheet" blog, you'll never look at a "Hot Dog" in the same way again!

These light, fluffy and hyper soft rolls are going to make your whole world rock. Nothing is quite comparable to those dainty looking homemade breads, because they kick any unhealthy store-bought buns in the butt!

It's mad, it's bad and totally rad!!!

Makes 9 rolls.

Ingredients:
1 Tbsp Castor sugar
2 1/2 Tsp Active dry yeast
1/4 Cup Water, lukewarm
1 Cup Milk, lukewarm
2 Tsp Vegetable oil
2 Tsp Salt
3-3 1/2 Cups Plain white flour
1 Egg yolk (+ 1 Tsp water), for the egg wash

Method:
1. In a big bowl, combine sugar, yeast and warm water.
2. Stir to dissolve and let set until bubbly, about 5-10 minutes.
3. Add in milk, vegetable oil and salt.
4. Gradually add the flour and mix thouroughly.
5. Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
6. Turn dough out onto a floured surface and knead for 10 minutes, until smooth and supple.
7. Place in a lightly oiled bowl and cover with a dishtowel.
8. Let rise until doubled, about 1-1 1/2 hours.
9. Gently remove the dough from its bowl onto a floured surface.
10. Flatten it slightly into a large rectangular log. Divide dough into thirds and divide each third into three equal pieces (cover unworked dough with a clean dishtowel while shaping).
11. Gently flatten dough into a long rectangle. Fold left and right sides to meet in the center. Fold the top and bottom sides towards the center. Keep pinching the edges together, pulling the dough into a tight roll shape.
12. Repeat until you have 9 rolls.
13. Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel.
14. Let them rise for 30 minutes or until doubled in size.
15. Preheat oven to 200°C (400°F).
16. Brush the buns with the egg yolk and water mixture (egg wash).
17. Bake for 20 minutes.
18. Remove to a rack to cool before slicing.

Remarks:
You can also make this recipe with a mixer.
The dough should be soft, but not sticky.
The original recipe used one egg white for the egg wash, so it's up to you if you want a very shiny roll (egg yolk) or a more matt one (egg white).
After having brushed the "Hot Dog Rolls" with the egg wash, you can sprinkle them with sesame seeds or poppy seeds.

~ One of my creations: wiener sausage, raw onions, sauerkraut, ketchup and a sauce made with sour cream, honey, old mustard, sweet mustard, paprika, salt and garlic powder. ~

Serving Suggestions:
Prepare your "Hot Dog" (see link) with the sausage (Frankfurter, Wiener, Schüblig/St Galler Bratwurst, vegetarian, Kosher, etc...) and the filling of your choice (mayonnaise, sauerkraut, pickled gerkins, onions, ketchup, mustard, etc...).
You can also use those rolls to make any kind of warm or cold sandwich (meat patties, cooked salami, steak, grilled pork, spam, smoked salmon/herring, pickled fish, cheese, relish, tomatoes, coleslaw, etc..). Just let your imagination and creativity go wild!
I always warm my rolls (5 minutes at 180°C/350°F) before serving them.

(Coney Island Hot Dog -Pic by www.tooroffs.com)
(Hot Dog -Pic by http://thunewatch.squarespace.com)