Hot Dog Bun Dough

First you need to dilute the instant yeast. To do this, heat milk of any fat content a little to a warm state (about 33-37 degrees Celsius) and pour it into a bowl. Add dry yeast, a little flour and sugar to the same place for quick activation. Stir the mixture and leave in a warm place for 20-30 minutes until the yeast is activated.

While the yeast is starting to take effect, the remaining ingredients should be prepared. In a separate clean and dry bowl, sift all the remaining white wheat flour of the highest grade. The pomp and lightness of future hot dog buns directly depends on the quality of flour used for kneading dough.

Add salt to the sifted flour and stir until smooth.

In a separate container, beat the chicken egg.

Melt butter to a liquid state on the stove, in a water bath or in the microwave. Then leave it for a while to cool down a little.

Pour the beaten chicken egg, melted butter into the dough with yeast and put sour cream. Mix everything with a tablespoon until smooth.

For a more piquant taste of the mouth-watering aroma of homemade buns, which will perfectly echo the filling, add a little mustard. Bavarian mustard is best suited for this - it is not as spicy as traditional Russian. But you can use any one at your discretion.

Then pour the sifted wheat flour into the batter in small portions. First, mix the mass with a tablespoon. Then, as soon as the dough becomes a little thicker, put it on the work surface (cutting board or table) and knead it with your hands. It should come out elastic, elastic, but at the same time soft and unforgettable.

Form a ball of dough and put it back in the bowl. Cover it with a lid or towel so that the dough does not dry out. Put the bowl itself in a warm place without drafts and direct sunlight in order for the yeast dough to rise and increase in size. This will take approximately 30-50 minutes. After that, you can start baking buns.

Successful culinary experiments!