Multigrain Hot Dog Buns

Ingredients for five to six hot dog buns

Ingredients for the dough

140 g
whole egg
10 g
60 ml
5 g
dry active yeast
280 g
10 g
70 g
4 tbsp
2 tbsp
sunflower seeds
egg and milk for brushing

Schritt für Schritt - Anleitung

Step 1

Place the whole egg, sugar, milk and dry yeast in a mixing bowl and whisk for a short time. Gradually add the flour, butter in coarse pieces and salt and finally add 2 tbsp linseed. Knead all the ingredients into a smooth dough.

Step 2

Cover and chill the dough for at least 120 minutes or overnight.

Step 3

Knead the well-chilled dough again briefly and then form small, flat patties: Weigh out about 95g each for the normal size, use about 115g for the XL shape.

Roll the patties in grains and then press them flat into the moulds and cover with foil. Leave the dough to rise again for 60 minutes.

Step 4

Mix the egg and milk and brush the dough balls with it. Bake the rolls at about 175° C top / bottom heat for about 15 minutes. Check after 10 minutes so that the rolls do not burn.