Pylsubrauð

Hot dog buns

Ingredients
 
650 g flour  
1 Tbsp salt
1 Tbsp sugar
400 ml lukewarm milk
2 eggs
50 g melted butter
1 pack of dry yeast

 
Preparation

In a large mixing bowl, combine flour, salt and sugar.

Add milk and eggs and mix everything well.

Finally, add the melted butter and dry yeast and knead everything into a smooth dough.  

Then let the dough rise, covered under a damp cloth, in a warm place for about 1 hour, until the dough has roughly doubled in size.

Then, with floured hands, divide the dough into 12 equal parts, adding a little more flour if necessary until nothing sticks.

Then form the divided dough into a ball and then roll it out by hand to the length of the hot dog sausages.

Place on two baking trays lined with baking paper and let rise under a damp cloth for another 1.5 hours (or about 1 hour in the oven at max. 125 °F (50 °C)).

Then preheat the oven to 450 °F (230 °C) upper and lower heat, then reduce the heat to 400 °F (200 °C) and put the Pylsubrauð in the oven. Bake the two trays one after the other for about 10 to 12 minutes, until the hot dog buns are nice and golden.

The Pylsubrauð tastes best fresh...

And now - "eina með öllu!" -"one with everything!"

The still warm rolls now with warm hot dog sausages, fried onions, fresh onions, maybe some cucumber as well as the slightly sweet Pylsur mustard (at least I've already found Danish sweet hot dog mustard here in the supermarket!) and ketchup Serve decorated!

[Translated from here.]