hotdog roll

It's one of those days that I want to try something different for hubby's breakfast. Here is how it goes.

Recipe: hot dog roll (make 1)

Ingredients:
- 1 frozen dough ball of whole wheat bun
- about 2 TB all-purpose flour
- about 1/4 to 1/2 tp sugar,
- about 1/8 to 1/4 tp baking powder
- a dash of yeast (less than 1/8 tp) proofed in 1 tp warm milk.
- up to 3 TB 1% milk for hydration adjustment
- 1 fully cooked hot dog
- a little butter to brush the top
- a little parsley for garnishing

Procedure:
1. Mix all-purpose flour, sugar, and baking powder in a small bowl.
2. When dough ball is thawed, knead it a little. Then dip dough into proofed yeast to absorb the liquid. Roll dough in the flour mixture to absorb the dry ingredients. Knead dough to integrate the ingredients. Repeat this until all the dry ingredients are integrated into the dough. Add milk to adjust hydration accordingly.
3. Warm hot dog in microwave for about 15 seconds. It should not be sizzling, but should be warm or slightly hot to hold.
4. Stretch out dough to form a thin sheet. Wrap around the hot dog. Then set dough on parchment paper. Brush dough with water, and allow to rest in a warm environment until dough shows sign of expansion.
5. Brush dough top with water again. Then bake roll at 400F for a few minutes in toaster oven, until top shows sign of dryness. Then brush roll's top with butter.
6. Resume baking roll at 350F until roll's top is lightly golden. Then brush roll's top with butter again. Sprinkle parsley.
7. Serve right away. Or return roll to toaster roll, loosely cover with foil, and keep warm at 200F intermittently.

Results:
9:23am, a whole wheat dough ball thawed on moist heat, and kneaded to re-vitalize its yeasts and the strength of its gluten:

9:24am, dough flattened into a sheet large enough to wrap around the hot dog.

9:26am, dough rolled around hot dog:

9:55am, dough scored and proofing on warm stove top heating element:

10:03am, dough showing puffiness, brushed with water again, and ready to bake:

10:04am, roll started baking at 400F:

10:09am, roll baked about 5 minutes, top appearing dry:

10:09am, applying butter to roll's top:

10:10am, buttered roll ready to resume baking at lower temperature:

10:11am, roll baking at 350F:

10:16am, roll baked 5 more minutes, top lightly golden, surface bubbling with moisture and fat:

10:17am, golden top:

10:18am, roll reapplied with butter, then sprinkled with parsley:

10:19am, roll's top:

10:19am, roll's side:

10:20am, roll's bottom:

10:20am, roll's heel:

10:24am, ready to serve, or keep in warm oven, covered with foil, heat intermittently at 200F:

Observations:
1. Since hubby needs some extra rest, I bake the roll a little ahead of time, and keep it in the warm oven for about 10-15 minutes while waiting for him to wake up. The roll turns out really good. But I think it should not be prepared more than 30 minutes ahead of meal time.
2. The trick to the wonderful flavor of this roll rests in the slightly sweet dough. The sweetness of the dough complements the saltiness of the hot dog, making it a wonderful roll.

Hubby wakes up and finds this curious roll. So he takes it with his coffee back to his "cave". Shortly, he comes back to the kitchen, exclaiming how he enjoys this roll. What a delight.