Sourdough hot dog rolls

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix all dough ingredients except dough butter and any dried fruit. Keep filling, wash and finishing ingredients separate. Cover.

Rest covered for 20 minutes.

Knead on low for 6–8 minutes until the dough begins stretching smoothly.

Add soft dough butter in small pieces and knead for 5–8 minutes until elastic and able to stretch into a thin translucent sheet. Keep dough below about 27°C; if greasy or warm, add a refrigerator pause before continuing.

Allow 5–9 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: At 24–26°C aim for 60–75% growth, a rounded surface and an aerated feel. Enriched dough can be slower at 22°C. Keep covered and stop before collapse.

Divide equally according to yield and round gently without tearing. Keep covered.

Rest covered for 15 minutes.

Pat into roughly 12 × 9 cm rectangles and roll into logs about 14–15 cm long, sealing gently. Arrange in the greased tin in rows with 1–2 cm gaps and cover.

Allow 2–4 hours at 24–26°C; the timer is an estimate. Look for swollen, airy dough that springs back slowly after a gentle press. Begin heating the oven near the end of proofing.

Heat the oven to 170°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 170°C fan.

Continue covered until ready. Look for swollen, airy dough that springs back slowly after a gentle press.

Brush gently with the listed milk or egg-and-milk wash. For burger buns, add the listed sesame seeds. Avoid deflating the dough.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 190°C conventional / 170°C fan for 18–24 minutes, until evenly golden and about 92–94°C in the dough. Cover loosely if browning before the centre is cooked.

Take the bake out of the oven and set it on a heatproof surface.

Brush with listed finishing butter if using. Cover dinner rolls briefly with a clean tea towel for a softer crust.

Leave in the tin for 10 minutes.

Move to a rack.

Cool on a rack before splitting or storing; allow 45 minutes.