How to make
Oven - 390°F (200°C); Flat tray lined with baking paper. You don't need to work with a mixer!
In a bowl, mix the water, sugar, yeast and milk powder. Stir with a wire whisk. Gradually add the flour and salt. Knead a rough dough with your hands and after it is collected, add the soft butter. Kneading is mainly done with the palm of the hand and with the help of a flat spatula, so that the dough can be scraped off the hob, as it is very sticky.
Knead for about 8 to 10 minutes, by streching out the dough well, then it is gathered, then it is slipped on the countertop and it is collected again with a spatula and again stretched and collected. Kneading is done mainly with the hard part of the palm. Hits it against the counter several times.
In the beginning it is very sticky, almost like sponge cake dough, but in the process of long kneading, it will form into a nice elastic ball, so that when it rises it will stretch like an elastic band. Its internal temperature should be around 80°F (24°C). It is measured with a kitchen thermometer.
Leave it to rise in a lightly greased bowl with butter. The risen dough is taken out of the bowl, tapped several times to let the air out and divided into 9 equal pieces, about 3.5 oz (100 g) each. A scale is used.
Each piece of dough is rolled out onto the counter to form a small ball and they are arranged and covered with a damp cloth for about 15 minutes. After this time, each ball is tapped on top again with your hands, pressed with your fingers to release the air once again from the dough.
Each ball is first shaped into a small rectangle with your hands, then the bottom/top is folded in the middle and with the hard part of the palm, tap it hard, flatten it, roll it into a small roll and flatten it again and again, until it form into a small roll.
It is formed by hand into elongated rolls up to 8″ (20 cm) long. The rolls are placed in the tray with a distance between them. Beat the egg with a little salt with a blender. Spread each roll with a brush and with a very sharp blade, cut the dough into deep, diagonally spaced strips.
Sprinkle them with sesame/poppy seeds. Leave them to rise for 30 minutes. The bread buns is baked at 390°F (200°C) for about 15 minutes.
The Viennese Hot Dog Bread Buns are ready.
Note: Luxurious Viennese sandwich or hot dog bread buns. I had difficulty kneading the dough, because it is extremely soft and difficult to gather, but after a few hits on the countertop it starts to form into bread dough and the dough becomes like silk.
In the original recipe it is explicitly mentioned not to work in a mixer, because when working with a mixer you can not form a good ball of dough and it remains just like a cake dough and it is necessary to add flour, which is not appropriate. Follow the recipe well.
The bread can be cut and filled with roasted pork, lettuce and cheeses, if desired, or toasted on a grill pan and spread with quality butter and jam.
