Mini Hot Dog Buns

Ingredients

Makes 20 buns

Sponge

• 1 1/3 cups unbleached bread flour
• 1/2 cup lukewarm water
• 4 tsp instant yeast

Dough

• 3 2/3 cups unbleached bread flour
• 1/3 cup sugar
• 2 tsp salt
• 2 tbsp honey
• 2 tbsp lukewarm water
• 3 whole eggs
• 2 egg yolks
• 4 tbsp vegetable oil
• All sponge

20 cocktail frank

Method

1. Prepare the sponge about 30 minutes before mixing the dough.
2. Combine all sponge ingredients in a bowl, and mix well.
3. Let the sponge sit at room temperature for about 30 minutes or until it has doubled in size.
4. Combine the dough ingredients with sponge, and mix well with a large spoon.(The dough is coarse and sticky.)
5. Knead by hand for about 10 minutes or until form a smooth ball. 
6. Place the dough in a lightly oiled container at room temperature for 1 1/4 hours or until it doubles in size.
7. Divide the dough into 20 pieces, and let them sit for 1 minute before shaping.
8. Roll each piece on a board, stretching, to form each into a long rope 4" to 5" long. 
9. Hold a piece of cocktail frank, and then roll the rope around the cocktail frank until it is enclosed.
10. Press the edges of the dough at both ends to seal. 
11. Place the buns on a sheet pan lined with parchment paper.
12. Let the buns proof at room temperature for 30 minutes.
13. Preheat the oven to 350º F about 20 minutes before baking.
14. Brush the rolls with egg wash ( mix one egg with 1 tbsp water.)
15. Bake for 10 minutes, then rotate the pan and bake for 5 minutes more or until golden brown.
16. Cool completely before serving.

Stretching the rope  into 10",  then cut the rope in half to save some time

Cover the finished buns with a damp towel while you are wrapping the rest of the cocktail frank

Each cocktail frank's size is not the same, so I have different size of buns