Ingredients

Instructions

• Place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer fitted with the paddle attachment. Whisk to combine well with a handheld whisk. Add the salt, and whisk again to combine well. Add the cider vinegar, butter and egg whites, and mix to combine well. With the mixer on low speed, add the water in a slow but steady stream. Once you have added all the water, turn the mixer up to high and let it work for about 3 minutes. The dough will be wet. With the mixer on low speed, add more flour by the tablespoon, a tablespoon at a time, until the dough starts to pull away from the sides of the bowl in spots. It should still be relatively wet, but not so wet that parts of it don’t hold together.

• Line two rimmed baking sheets with unbleached parchment paper and sprinkle generously with flour or spray with cooking oil. Set the baking sheets aside.

• Turn the dough out onto a piece of lightly floured parchment paper, and divide it into two portions. Cover one portion with a moist tea towel and set it aside. Dust the top of the other portion of dough generously with flour, and roll it into a 10-inch x 20-inch rectangle, dusting with flour as necessary to keep the dough from sticking to the rolling pin or to itself. Cut the rectangle along the width into 8 strips, each 1 1/4-inches wide. Sprinkle the strips of dough with flour. Wrap each strip tightly around a hot dog in a spiral, overlapping the dough on itself a bit more closely toward the center, beginning and ending 1/2-inch from the ends of the hot dog (leaving 1/2-inch of hot dog visible on each end). Press the edges of the dough gently but firmly to seal. Place the hot dogs a couple inches apart on a prepared baking sheet. Cover with plastic wrap and place in a warm, draft-free environment and allow to rise until just about doubled in volume (around 45 minutes). Repeat with the other portion of the dough and the remaining 8 hot dogs.

• While the dough is nearing the end of its rise, preheat your oven to 375°F and place the baking soda bath in a large heavy-bottom pot on the stovetop to boil over high heat. Once the dough is done rising, place the rolls a few at a time into the boiling baking soda bath for less than a minute per side. Remove the rolls with a strainer and return them to the baking sheet. Brush the tops of the rolls with the egg wash. Sprinkle with coarse salt to taste. Place the baking sheet in the center of the preheated oven and bake until golden brown all over, about 15 minutes. Allow to cool briefly on the pan before serving.