Enough for 6 hotdogs
1/2 tsp of fast acting yeast
250gr strong flour
1 tbsp sugar (or less for a less sweet dough - min 1 tsp sugar)
25gr soft butter or oil
1 tbsp of milk powder (not essential)
1/2 tsp salt
1 medium sized egg
100ml tepid water
1 tbsp butter or oil
1 onion or you can used caramelised onion chutney as a substitute
Prepare the dough in the usual way (mix all the ingredients & knead until you have a smooth dough) - my favourite method is using the pizza dough setting on my breadmaker.
Let the dough rest until doubled in size
In the meantime cut the onions into fine slices and sauté with the oil on a low heat setting to caramelize them - make sure you don't let them burn, but keep stirring continuously until they have achived a nice golden colour. When they are done, let them cool. Instead of freshly sauteed onions you can use a caramelised onion chutney.
Once the dough has doubled in size, cut it into 6 equal parts
Roll/pull out each part into a rectangle shape to about the length of a hotdog and about half the width.
Add some of the caramelised onion/onion chutney along the middle of the rolled out dough, and then roll the hotdog into the dough, encasing it and creating a flute shape - you can cover each end with dough or let the hotdog stick out.
Do this with all 6 dough parts/hotdogs.
Arrange these on a baking sheet & allow some space between each so that the dough can expand.
Let the rolls rest until doubled in size - in the meantime heat the oven to 210 degrees C / 190 degrees C for fan assisted ovens
Once the rolls have doubled in size, you can put them in the oven directly, or if you feeling fancy, brush them with an egg wash, or just some water and add some sesame seeds on top.
Bake for approx 10-14 minutes until risen and golden brown.
Addendum: This dough on its own makes a lovely base for plain hotdog buns or burger buns - just form into long or round buns and bake for the same time/temperature.