Instructions
step 1 In a small bowl, combine warm milk, warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. /n
step 2 In a large mixing bowl, combine flour and salt. Add the melted butter, egg, and activated yeast mixture. Mix until a soft dough forms. /n
step 3 Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for 1–1 1/2 hours or until doubled in size. /n
step 4 Punch down the dough and divide into 8 equal portions. Shape each portion into an oval roll and place on a parchment-lined baking sheet. Cover and let rise again for 30–45 minutes. /n
step 5 Preheat the oven to 375°F (190°C). Bake the rolls for 15–18 minutes or until golden brown. Transfer to a wire rack to cool slightly. /n
step 6 While the rolls are baking, heat olive oil and butter in a skillet over medium heat. Add sliced onions, salt, and pepper, and cook for 10–15 minutes until soft and caramelized. /n
step 7 Cook the hotdogs in boiling water for 4–5 minutes or grill them until heated through and lightly charred. /n
step 8 Slice each roll down the center without cutting all the way through. Place a hotdog inside each roll and top with caramelized onions and desired condiments. Serve warm.
Storage and Reheating Tips
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat rolls in the oven at 300°F for a few minutes to refresh their softness. Cooked hotdogs can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop until warmed through.
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