Wiener bread rolls – These are light and delicate bread loaded down with frankfurter meat. These wiener bread moves put an exquisite turn on my bread moves recipe. They are light, delicate and above all else child well disposed.


The first opportunity I ran over hotdog Bread rolls was at the Aiport on my last excursion outside the US, and I was wowed. At the point when I returned, I didn’t stop for a second to reproduce it. It is such a simple formula and the outcome was remarkable. The surface and kind of this bread were completely flavorful. It turned out precisely as I had trusted. In addition to the fact that they taste great, however, they additionally look wonderful. I have made this on many occasions now on the grounds that my family is snared!


Water Roux or Tangzhong

2 tbsp bread flour (16 gr)

1/3 cup water (80 ml)


2 cup bread flour (260 gr)

1 tbsp honey (20 gr)

1/4 cup warm water (60 ml)

1/2 tsp instant yeast (5 gr)

1 egg, room temperature

1 tsp salt

2 tbsp powdered milk (16 gr)

2 tbsp butter (30 gr), cubed little and in-room temperature


egg wash (1 egg with a sprinkle of milk)

some dark sesame seeds


Water Roux or Tangzhong

Include flour and water into a container on medium warmth. Rush to blend well and cook until the blend thickens. It’s prepared when you make a line in the blend and it remains. Put aside to cool a piece before utilizing.


In a standing blending bowl, include the majority of the buns fixings including water roux, with the exception of cubed spread. Blend to consolidate and afterward massage for 5 minutes.

Include margarine 1 by 1, making a point to blend well between every expansion. When all spread is included and blended well, massage for an additional 10 minutes.

The batter will be somewhat clingy. Structure into a ball and spot it in a gently lubed bowl. Spread the bowl firmly with a stick film. Leave the mixture to rise twofold its size.


Spot mixture on a working surface and delicately structure into a log. Cut it into 10 equivalent pieces. Structure each piece into a ball. Spread them with stick film to keep away from them getting dry.

Spot 1 ball on a working surface and utilizing a moving pin, fold it into a square shape. Spot 1 hotdog in the center, leaving 1 inch (2.5 cm) of the two parts of the bargains not secured by the mixture. Cut 4 askew strips on each side of the mixture. Overlap each stip traverse the wiener, substituting the privilege and left side. Take care of the last strip.

Watch the video above for a better understanding.

Spot on a preparing plate with a heating sheet. Proceed with the remainder of the balls. Spread freely with a stick film and leave until the batter puff up a piece, around 15 minutes. Brush with some egg wash and sprinkle some dark sesame seeds on top.

Heat in a preheated broiler at 360ºF (180ºC) for 20 minutes or until brilliant dark colored and completely cooked.

Step by step instructions to Store

Keep it in a water/air proof holder on the kitchen top.

Remains delicate and feathery even the following day.

Step by step instructions to Stop

Put in a ziplock pack and stop as long as a half year.

Defrost at room temperature. Breath life into it back in the stove at 360ºF (185ºC) for 5 minutes.

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