Whisk or crumble the yeast into the cold water in a bowl and stir until the yeast has completely dissolved.
Add the wheat flour, sugar, salt and knead into a doughy mass. Then gradually add the Naturli’ Organic Vegan Block, continuing to knead as you do so, until the dough feels smooth and very elastic.
Leave the dough to rise for 3 hours in the fridge covered in cling film or a dish towel.
After the dough has risen you can now take it out of the fridge. Place it on the kitchen table until it to reaches room temperature. When the dough has room temperature divide and shape the dough into 18 x 50g hotdog buns. You can also just eye it, it does not have to be perfect.
Allow the buns to rise in a warm room for 1-1½ hours. Then bake the hotdog buns at 200°C in a fan-assisted oven for 8-10 mins.
Tip: If you want a nice shine on your hotdog buns you can either brush them with water or Naturli’ vegan block before putting them into the oven.