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 (this is definitely easiest with a food processor, just put the dough in and let it mix for 8 – 12 minutes). 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, or whatever you have that comes in handy, to make sure that the top surface of the dought does not dry out.
After the dough has risen you can now take it out of the fridge and place it on the kitchen table while waiting for it to reach 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.