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Hjemmebagte pølsebrød

Homemade hot dog buns

Laus Sørensen
This recipe is for 16 pieces. My oven is not as wide as most ovens in Denmark. You can multiply it up to 20 or 24 pieces if you have larger baking trays than mine.
The hot dog buns can of course be frozen.
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Total Time 3 hrs
Course Baked goods, Side dishes
Cuisine Danish, international
Servings 16 hot dog buns

Udstyr

  • 1 Stand mixeror thorough kneading by hand

Ingredients
  

  • 160 g water
  • 160 g milk
  • 15 g dry yeast (instant dry yeast) OR
  • 1 50 g fresh yeast
  • 30 g sugar
  • 10 g salt
  • 1 eggs for the dough
  • 15 g Dried sourdough starter or wheat flour
  • 15 g baking enzyme or wheat flour
  • 650 g wheat flour
  • 1 eggs for brushing
  • ¼ tsp salt

Method
 

  • Weigh/measure all dough ingredients, place them in the mixing bowl of the mixer and knead with the dough hook. Start on low speed until everything is mixed together and then increase to medium speed. For me it's step 3 out of 7
  • Knead thoroughly, about 10 minutes. The dough temperature should not exceed 28°.
  • Take the dough out onto a floured table and fold it up - that is, fold it in on itself all the way round until the surface is well stretched and offers resistance when you fold.
    Shape it into a ball and let it rest on the table for 15-20 minutes, preferably covered with something like plastic.
  • Weigh out the dough into 16 pieces, each of which is folded up into balls. Let them rest covered on the table for 15-20 minutes.
  • Roll each bun into an elongated roll, 14-15 cm long. Place them on baking paper on the baking tray about 1 centimetre apart
    Pølsebrød 01
  • Let the hot dog buns rise with steam. You can either put them in the oven and place a baking tray with boiling water in the bottom and close the oven door. Leave them like this for 30 minutes before taking them out and switching on the oven - it should be 215°, over/under heat.
    OR
    You can do what I do: place them under a plastic box with the bottom up - I use a box from Jysk. Many people use a so-called ‘bedroller’. Also place a container of boiling water under the box. After 30 minutes, I switch on the oven at 215° over/under, but let the rolls relax under the warm box in the meantime.
    Pølsebrød 02
  • Beat an egg with a little salt, which helps the egg to stick together better as a uniform mass
  • Brush the rolls with egg
    Pølsebrød 03
  • Bake at 215° for 12-15 minutes until beautifully golden and cooked through
  • Cool on a wire rack. Or eat as hot dogs while still warm.
    Pølsebrød 06