Honey Wheat Hot Dog Rolls

 "I love you." said the hot dog.
"I love you too."said the roll.
"We're good together." said the hot dog.
"We are." said the roll.



Honey Wheat Hot Dog Rolls
slightly adapted from kingarthurflour.com
Makes 8

1 x 7g  sachet active dry yeast
1 cup lukewarm water
1/4 cup orange juice
55g unsalted butter, cut into 6 pieces
3 tablespoons honey
1 cup plain flour (I use Tipo "00")
2 cups whole meal flour (I use Kialla Pure Organic Stoneground Wholemeal)
1 1/4 teaspoons fine sea salt
2/3 cup instant mashed potato flakes
1/4 cup skim milk powder


Grease a large baking tray. Set aside.

Dissolve the yeast in the lukewarm water with a pinch of sugar. Let the yeast and water sit at room temperature for 15 minutes, until the mixture is foamy.

Place the yeast mixrure in the bowl of an electric mixer fitted with a dough hook with all the other ingredients and mix at low speed for 7 minutes.

Place the dough in a lightly greased bowl. Cover the bowl with plastic wrap, and allow the dough to rise, at room temperature, until it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours.

Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 8 pieces. Roll each piece into a ball, then shape into a log-shape about 12cm long.

Place the rolls on the greased baking tray, spacing them evenly.

Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 180 degrees C.

Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.

Remove the rolls from the oven and immediately brush the tops with melted butter. Carefully transfer them to a wire rack to cool.