Super Soft Spelt Flour Hot Dog Buns
Servings: 8 buns
Ingredients
- 1 egg
- 250ml (1 cup) milk
- 50g (3½ tbs) butter (chopped)
- 400-450g (3⅓ -3¾ cups) spelt flour (see note 2)
- 7g (2 tsp) dried yeast (see note 3)
- ½ tablespoon sugar
- 1 teaspoon salt
Instructions
DOUGH (see note 1)
Bread Machine:
- Add the egg, milk, and butter to your bread machine pan. Then add 400g (3⅓ cups) flour and the remaining dry ingredients, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
- On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.
Stand Mixer:
- Add the milk, egg, and butter to your stand mixer bowl, and mix together. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
- Then add 450g (3¾ cups) of flour, and the remaining ingredients. If you need more flour, just add it a little at a time. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
- Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
- Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
- When the dough is ready, knock it back, and on a floured surface, form into a rough ball.
Both methods:
- Pre-heat the oven to 200°C (400℉).
- Divide the dough into 8 pieces of around the same weight.
- Roll each piece into a "hot dog roll" shape of around 14cm long. Turn the ends over, and tuck them under (pinching the edges).
- Place the rolls on a large baking tray lined with grease proof paper. I like to position my buns close together so that they merge, as this creates softer buns. To do this, they need a space of only 1-2cm between them. If you would prefer the buns to not spread into each other, make sure you have more space between them.
- Cover with a tea towel and leave in a warm place for around 30 minutes.
- Bake for 10 minutes, just until the tops are nice and brown. Remove from the oven and allow to cool completely.
Notes
- I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
- You can use spelt or regular flour for this recipe (just use the same amount).
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.