Top-loading hot dog rolls
INGREDIENTS
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Butter (for the pans)
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Canola oil (for the bowl)
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1 1/2 teaspoons active dry yeast
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3/4 cup warm water (105 to
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110 degrees)
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2 tablespoons sugar
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2 tablespoons unsalted butter,
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at room temperature
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1 egg, lightly beaten
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1/4 cup nonfat dry milk
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3 tablespoons potato flour or heaping 1/4 cup instant potato flakes
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2 1/2 cups all-purpose or bread flour
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1 1/4 teaspoons salt
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Extra flour (for sprinkling)
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1 teaspoon unsalted butter, melted (for brushing baked rolls)
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