Asian Sweet Roll Pig in a Blanket

Asian Sweet Roll Pig in a Blanket

Asian Sweet Roll Pig in a Blanket:

Adapted from Instructables by sauwen and the other from i am a foodblog


1/3 cup bread flour

1 cup water


2 1/2 cups bread flour

4 tbsp. sugar

1 large egg, room temperature

1/2 cup warm milk

1/2 cup tangzhong, room temperature

2 tsp. instant yeast

3 tbsp. butter (cut into several pieces at room temperature)

6 hot dogs

1 egg (whisked to use for egg wash)

Whisk flour and water in a saucepan to combine and remove lumps. Place on stovetop and whisk over medium heat, until the mixture thickens. At around the five minute mark, the mixture begins to quickly thicken. At this point, whisk constantly to avoid formation of lumps. For the next 2 to 3 minutes periodically take the pan off the heat and drag a spoon through the mixture. If it leaves lines or swirls in the mixture that does not fall into itself, it is done. Remove from heat. Allow to come to room temperature. Unused tangzhong can be kept in the refrigerator, covered in plastic wrap, for up to three days.

In a stand mixer affixed with a dough hook, combine the dry ingredients for the bread. Make a well in the dry ingredients and add the milk, egg, and tangzhong. Mix until the dough comes together. Add butter. Knead on level 2 or 4 for at least 10 minutes. The sound of dough slapping up against the bowl is an indicator that it is getting close to being ready.

Spray hands with cooking spray before handling. Gently stretch dough with your hands. Properly kneaded dough should form a membrane. Poke membrane with a finger. If the hole forms a circle, the dough is ready. If the hole is irregularly shaped, return to the mixer and knead for a minute or so.  Repeat the hole test. 

Form dough into a ball and place in a large greased bowl to proof. Cover with a plastic wrap and let stand in a warm, non drafty area for 45 minutes.

Spray hands with cooking spray. Working in the bowl, punch down on the dough a few times and knead the palms of your hands for one minute to expel any gas. 

Divide into six equal parts and stretch dough to slightly elongate. Place on a greased flat surface. Cover with a greased plastic wrap and allow to rise again for 15 minutes.

Stretch dough to 2.5x times the length of the hotdog. Wrap dough around each hot dog. Place on a greased cookie sheet. Cover with a greased plastic wrap and allow to proof until it doubles in size, about 45 minutes. 

Whisk a couple teaspoons of water and an egg until well blended. Brush over buns. Bake in a preheated 350 degrees F oven for about 20 minutes or until golden brown.

Note:  Refrigerated hot dog buns are best served warmed in the microwave for 20 to 30 seconds.