Hot Dog Milk Bread Rolls

OMG guys, these rolls are the fluffiest! Milk bread with a savory twist!

Ingredients:

Tangzhong:

1/4 cup flour

3/4 cup water

Milk bread dough:

3 cups flour

1/4 cup sugar

2 tsps instant yeast

1 egg

1/3 cup + 1 tbsp milk

tangzhong, slightly cooled

4 tbsps butter, melted and slightly cooled

Green onion and hot dog filling:

8 green onions, sliced

2 tbsps vegetable oil

1 tbsp sesame oil

1 tsp salt

4 beef hot dogs, sliced 1/4" thick

1 tsp honey

Egg wash:

1 egg 

1 tbsp milk

2 tsps sesame seeds

2 tbsps hot water

2 tbsps sugar

Note:  When making the tangzhong and the milk bread dough both the water and milk are at room temperature. They are not warmed as would be expected when using yeast.

Also note:  The original recipe called for 3 hot dogs. I used 4 this time but would try 5 the next time.

Starting with the tangzhong, whisk the flour and water together in a small saucepan. Heat on medium low until thickened enough to see a line when a spoon is drawn through it, about 4 minutes. Place in a bowl, cover with plastic wrap and cool slightly.

In a large mixer bowl  combine the flour, sugar and yeast for the milk bread dough. Whisk the egg and milk together and add to the flour, then add the tangzhong and mix on low. Stream in the melted butter and knead on medium low for 10-15 minutes. Oil your hands, take the dough and form it into a tight ball by pulling the sides underneath itself. Oil a bowl and the ball of dough and place it in the bowl. Cover with plastic wrap for 1-2 hours or until doubled in size.  I like to put the oven on for 1 minute, any temperature, then turn it off. That's where I put the bowl for a little warm spot out of drafts.

While the dough rises, prepare the filling. In a small pan heat the vegetable and sesame oils to medium low. Add the green onion and cook just to soften not brown. Add salt and remove to a bowl. Then on medium heat add the hot dog slices and brown for about 3 minutes. Remove from heat and add the honey.

Once the dough is double in size (this ⬇️ looks more than doubled!), use floured hands to punch it down.

Roll the dough to approximately 18 X 9". Spoon the green onion and all it's oil evenly, brushing the oil on the dough. Distribute the hot dog slices. From the long side, roll up firmly and pinch the seam.

Cut with a serrated knife into 12 equal pieces and place in a parchment lined 13 X 9" baking dish.

Cover with a damp dishtowel or plastic wrap for 45 minutes to double. This time it can sit out on the counter.

Preheat the oven to 350°F. Whisk the egg and milk together for the egg wash and once the rolls have risen brush all over and sprinkle with sesame seeds.

Bake for 30-33 minutes.

As soon as they come out of the oven, combine the hot water and sugar to make a simple syrup and brush onto the hot rolls.

They really are the fluffiest!

Adapted from: momentsofsugar.com

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Montreal Hot Dog Coleslaw

I don't think there is anywhere else where you can get a hot dog quite like the ones in Montreal. "Steamies" are the best!

Belle Pro, Decarie or Lafleur, but my personal favourite is "Chez Ma Tante" in the north end.
You can't beat it. 

I wanted to re-create it at home, steam the dogs and the buns, but the sticking point was the cabbage topping. It's NOT sauerkraut! And I had always thought it was just plain cabbage, made soggy in hot water or something weird like that.  I tried it.....it's definitely not that!

I tried this recipe and it's pretty good, just might be a keeper.

4 cups shredded cabbage (or bagged coleslaw mix)
1/4 cup finely chopped onion
1/4 cup finely chopped celery

1 tbsp sugar
1/8 tsp pepper
1/4 tsp salt
3 tbsps vegetable oil
1/4 cup vinegar

Mix the dressing together with the vegetables and refrigerate at least 2 hours. Then top your hot dog with it.

All-dressed please!

Hope you like it and if you don't, well it's always good as coleslaw : )

Herbed Wienie (or Sausage) Rolls

I am not a big fan of making lunch.  Don't know why...just have a mental block about lunches.  But with not too much effort I made this.  It can also be made to serve as an appetizer.

For a little lunch for two (which can be doubled if you need)

1  1/2 tsp milk
2 heaping tbsps Herb and Garlic cream cheese
4 wieners
4 slices of bread (with crusts cut off)

Take a rolling pin and roll the bread slices so they are a little flattened.  Mix the milk and cheese together and spread on the bread.

Now roll up a wiener in the bread and press the edge to seal. Cut in half. (If making for appetizers, cut diagonally in thirds) Place on a parchment lined baking sheet.
Brush with 1-2 tsps melted butter and sprinkle paprika.

They're ready for the oven.

Bake at 400 F for 10 minutes.

A variation is to use sausages.  A little more work, but they are quite good.

8 sausages
8 slices
1 - 125 g softened cream cheese
1 tbsp milk
1 tbsp parsley
1/4 tsp dill
pepper
melted butter
paprika

Cook sausages until golden.  Roll the bread slices with rolling pin.  Mix cheese, milk, parsley, dill and pepper, then spread on bread.  Roll up sausage and firmly press edge. Cook same as above.

This makes 24 appetizers.