I used this recipe to make homemade hot dogs, and the kids were absolutely thrilled!
For best results, I recommend baking the buns in two batches to prevent them from sticking together or simply make a half batch if you don’t need as many. The extras freeze beautifully, so you can always have soft, delicious buns ready when needed. Perfectly fluffy, slightly sweet, and oh-so-tasty!
Ingredients:
- about 900 g of flour
- 1 cube of fresh yeast (40 g)
- a pinch of sugar
- 1 full teaspoon salt
- 250 ml of liquid yogurt
- 250 ml of milk
- 2 egg whites
- 90 + 10 ml oil
- 2 egg yolks for coating + sesame seeds
Preparation:
- In a deep bowl, dissolve the yeast in warm milk with a pinch of sugar. It does not have to be activated, just let it dissolve.
- Then add the remaining ingredients and knead a soft dough, first add 800 g of flour and if necessary add more, the dough should be soft and non-stick. Coat it with 10 ml of oil and let it rise for about 1 hour covered with plastic foil.
- Then, transfer it to a greased surface and divide it into 16 balls. Spread each ball in a round shape disk size about 12 cm using a rolling pin and roll it like a kifla.
- Arrange the buns on a baking tray lined with baking paper, leave them covered with foil for another 20 minutes, then coat them with egg yolks and sprinkle with sesame seeds if desired.
- Bake at 180 C degrees for about 20-25 minutes or until nicely browned.
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