John Myers
Ingredients for 7 servings:
- 80 g butter
- 100 ml water
- 150 ml milk
- 5 g sugar
- 5 g salt
- 530 g wheat flour type 405
- 1 bag(s) of dry yeast
- 32 g sepia ink (8 bags of 4 g each)
- 1 small egg(s) for brushing
- n. B. Salt, coarse, for sprinkling
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 58 minutes
black hot dog buns, colored with squid ink
Knead the ingredients, from butter to yeast, into a smooth yeast dough. Finally, add the squid ink and knead thoroughly (it’s best to use disposable gloves for this). Let the dough rise for one hour, until it has significantly increased in volume. Form oblong rolls, each weighing about 120 g, place them on a baking sheet lined with baking paper, and cover and let rise for another 30 minutes. Whisk the egg with a little water, brush the rolls with it, and sprinkle with coarse salt. Bake in a preheated oven at 180°C (convection oven) for about 18 to 20 minutes. The raw dough will smell slightly fishy, but the rolls will taste and smell absolutely nothing like fish. This quantity makes 7 rolls.
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