It's the season for picnics and backyard barbecues which will
include hot dog roasts. Not surprisingly I am a great fan
of homemade hot dog buns because they are superior in many ways.
I had my favorite method of forming the buns for hot dogs
until I saw another method which appealed to me.
This is not a recipe but rather a picture demonstration.
of both techniques.
Roll out a portion of your favorite yeast roll dough into a
rectangle about 14 x 18 inches, and ½ - inch thick.
Cut the rectangle in half lengthwise then into approx. 2- inch wide strips.
Pinch long sides together to form long roll.
On this picture, the rolls appear to be a foot long .. don't follow
this picture ... make them a decent 7 inches.
If you need to scrunch up the dough, do it ... you are
in charge .. the dough will cooperate.
Place seam-side down on a greased baking sheet, about 2 inches apart.
These are the result of the first method.
Here are a tray of rolls using the second method.
The dough is from the recipe for Cheesy Onion Sandwich Buns
that I posted earlier under 'Yeast Breads'.
Shape dough into large smooth balls about 2½ inches in diameter.
Cover and let rise for 15 minutes.
On lightly floured surface, flatten piece of dough to ½ inch thick.
Fold one half slightly over center.
Fold opposite edge over to make a snug long roll.
Seal edge by pinching together.
Gently roll back and forth to make a 7-inch roll.
Place seam-side down on on greased baking sheet.
These rolls were just a bit wider than the hot dog rolls I made
earlier but they would serve the purpose perfectly.
I like this size and shape for many kinds of sandwiches.
This roll was split and spread with chicken salad and slices of dill pickles.
I have also used the rolls to make a meatball sub sandwich.
The possibilities are endless.