Chinese Hot Dog Buns

We were hoping to do another hike but due to the weather, decided to stay in. Hence, I spent my morning making Chinese hot dog buns – delicious! ❤️

{Adapted from Soft and Fluffy Pandan Sweet Bread recipe}
Make the flour paste:
30g bread flour
150g water

Mix bread flour and water in a small saucepan. Cook on medium heat, stir continuously until the mixture has thickened. Turn off heat and continue to stir for about 10-20 seconds. Place mixture in bread machine pan and cool completely.

Once flour paste has cooled, add:
50g vanilla soy milk
1 large egg (50g), lightly beaten
90g water (if egg weighs more, reduce water)
470g bread flour
50g sugar
1/2 teaspoon salt
1 tsp instant yeast – I use SAF Gold instant yeast
40g margarine – I use Smart Balance Original Buttery Spread

Start the bread machine using the dough function.

In the meantime, heat a tablespoon oil in a frying pan over medium heat. Cook 12 hot dogs until slightly browned, turning halfway (takes only 2 to 3 minutes total). Remove to a plate to cool and set aside until needed.

Once bread machine cycle is completed, remove dough from the pan and place on a lightly floured surface. Knead dough slightly to deflate it and release air pockets. Divide into 12 equal pieces. Roll each piece into a 10-12 inch rope. Roll the rope around a hot dog, tucking the ends underneath. Place on a parchment-lined baking sheet (keeping the buns 2-3 inches apart). Repeat until all the buns are assembled.

Place buns in the oven, uncovered, and proof for 50 minutes; this allows the dough to rise for the second time. You need at least 77F room temperature so the dough can rise properly (place a cup of hot water in the oven if your room temperature is too low).

After proofing, remove the risen rolls from the oven; preheat the oven to 350F. Brush buns with egg wash (whisk 1 egg and 1 teaspoon water) and sprinkle with sesame seeds (I use about 1 tablespoon total). Bake for about 20 minutes, rotating pans halfway.

Remove buns from the oven, and immediately brush with some melted butter (to keep it dairy-free, I use Smart Balance Original Buttery Spread) while they are still hot – this will give the bread rolls a softer crust. Cool slightly before serving and cool completely before storing any extras in the fridge.

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