Hot Dog Milk Bread Rolls

OMG guys, these rolls are the fluffiest! Milk bread with a savory twist!

Ingredients:

Tangzhong:

1/4 cup flour

3/4 cup water

Milk bread dough:

3 cups flour

1/4 cup sugar

2 tsps instant yeast

1 egg

1/3 cup + 1 tbsp milk

tangzhong, slightly cooled

4 tbsps butter, melted and slightly cooled

Green onion and hot dog filling:

8 green onions, sliced

2 tbsps vegetable oil

1 tbsp sesame oil

1 tsp salt

4 beef hot dogs, sliced 1/4" thick

1 tsp honey

Egg wash:

1 egg 

1 tbsp milk

2 tsps sesame seeds

2 tbsps hot water

2 tbsps sugar

Note:  When making the tangzhong and the milk bread dough both the water and milk are at room temperature. They are not warmed as would be expected when using yeast.

Also note:  The original recipe called for 3 hot dogs. I used 4 this time but would try 5 the next time.

Starting with the tangzhong, whisk the flour and water together in a small saucepan. Heat on medium low until thickened enough to see a line when a spoon is drawn through it, about 4 minutes. Place in a bowl, cover with plastic wrap and cool slightly.

In a large mixer bowl  combine the flour, sugar and yeast for the milk bread dough. Whisk the egg and milk together and add to the flour, then add the tangzhong and mix on low. Stream in the melted butter and knead on medium low for 10-15 minutes. Oil your hands, take the dough and form it into a tight ball by pulling the sides underneath itself. Oil a bowl and the ball of dough and place it in the bowl. Cover with plastic wrap for 1-2 hours or until doubled in size.  I like to put the oven on for 1 minute, any temperature, then turn it off. That's where I put the bowl for a little warm spot out of drafts.

While the dough rises, prepare the filling. In a small pan heat the vegetable and sesame oils to medium low. Add the green onion and cook just to soften not brown. Add salt and remove to a bowl. Then on medium heat add the hot dog slices and brown for about 3 minutes. Remove from heat and add the honey.

Once the dough is double in size (this ⬇️ looks more than doubled!), use floured hands to punch it down.

Roll the dough to approximately 18 X 9". Spoon the green onion and all it's oil evenly, brushing the oil on the dough. Distribute the hot dog slices. From the long side, roll up firmly and pinch the seam.

Cut with a serrated knife into 12 equal pieces and place in a parchment lined 13 X 9" baking dish.

Cover with a damp dishtowel or plastic wrap for 45 minutes to double. This time it can sit out on the counter.

Preheat the oven to 350°F. Whisk the egg and milk together for the egg wash and once the rolls have risen brush all over and sprinkle with sesame seeds.

Bake for 30-33 minutes.

As soon as they come out of the oven, combine the hot water and sugar to make a simple syrup and brush onto the hot rolls.

They really are the fluffiest!

Adapted from: momentsofsugar.com

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