What a difference a yeast makes. I had been using some old yeast and was wondering why my bread wasn't looking like the Instagram pictures. So make sure your yeast hasn't expired, fork out on a new jar if it's been in your pantry too long. These all-white rolls are so soft and makes your hot dog extra special.

Makes 10

200 ml warm milk (40C)

125 ml warm water

7 g active dried yeast

25 g / 2 Tbsp sugar

560 g / 4 1/2 c white flour

1 tsp salt

25 ml / 2 Tbsp vegetable oil

1 egg, beaten
egg wash (beaten egg with 1 Tbsp water)

In a jug mix the milk, water, yeast and sugar. Leave for 5-10 minutes to foam up.

In a large bowl sift in the flour and salt. Make a well in the centre and pour in the yeast mixture, oil and egg. Stir with a knife until dough comes together.

Knead on a floured surface for 10 minutes until smooth and springy. Shape into a ball, oil the top and and place in a greased bowl. 

Cover with cling film and leave to rise in a warm place for about an hour until double in size.

Punch down the dough and shape into a ball. Weigh the dough then divide into 10 equal size pieces, mine were around 95 g each.

Form each portion into a ball. Cover and let rest for 10 minutes.

Roll out each portion into a flat circle about 15 cm wide. Roll into a sausage shape and pinch the seam to seal the dough. Place seam side down about 1 cm apart into 1 or 2 lined tins with high sides (such as 2 brownie tins or 1 roasting dish).

Grease cling film and cover the trays and let prove again for another hour until double in size.

Preheat oven to 180C (160C fan). Brush the rolls with egg wash (beaten egg with 1 Tbsp water) and bake for 15-18 minutes. Rotate trays half way through.

I served our vegetarian hot dogs with caramelised onions and tomato sauce.

I made 12 round rolls using the same recipe except I added some wholemeal flour. Turned out soft and fluffy.