These posh hot dog buns are soft, chewy and light. As they are baked, the sugar and the fat will caramelise, giving them a lovely golden appearance after just a few minutes in the oven.
Makes:
4
- VG
- Ingredients
- Method
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Method
Step 1
For the finger rolls, tip the flour into a large bowl and add the yeast to one side of the bowl and the salt and sugar to the other. Add the shortening and 160ml of the water and turn the mixture around with your fingertips, gradually incorporating the flour until you have a soft, but not soggy dough. Add the extra 10ml (2 tsp) of water if necessary.
Step 2
Tip out the dough onto a lightly floured surface and knead it for 8–10 minutes, until silky and smooth. Place it in a lightly oiled bowl, cover with cling film and leave to rise in a warm place or proving drawer for about 1 hour, or until doubled in size.
Step 3
For the tomato ketchup, tip the canned chopped tomatoes into the bowl of food processor and blitz to a puree. Pass through a sieve into a saucepan to remove any pips. Add the tomato puree, chilli powder, garlic powder, onion powder and salt and bring to the boil. Reduce the heat and simmer for 5 - 10 mins until reduced by ¼.
Step 4
Add the sugar and vinegar and cook stirring for 2 minutes, until the sugar has dissolved and the vinegar has cooked out. Mix the cornflour and water together and add to the pan stirring continuously. Bring to the boil, reduce the heat and simmer for 2 minutes until thickened to a ketchup consistency. Pour into a bowl and leave to cool.
Step 5
Tip the risen dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Divide the dough into 4 equal portions and shape each portion into a finger, 15cm in length.
Step 6
Place the fingers onto a floured baking sheet and place the baking sheet in a proving bag. Leave in a warm place or proving drawer to prove for 45 minutes, until risen to almost double in size.
Step 7
For the fried onions, heat the oil in a pan over a low heat and add the sliced onions. Cover and cook for 15-20 mins, stirring occasionally so they don't catch, until soft and slightly golden. Remove from the heat and set aside until ready to use.
Step 8
Heat the oven to 220°C/200°C fan/425°F/Gas 7. Bake the finger rolls for 10–15 minutes, until risen and only just brown. Leave to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 9
While the rolls are baking, fry the sausages in oil until golden brown and cooked through.
Step 10
To serve, slice the rolls in half. Place a sausage in each roll, top with onions and drizzle with ketchup.
