Rather than tucking a hot dog into a split bun, here the bun—actually a yeasted bread—is baked around the hot dog, ketchup and/or mustard included, similar to when making pigs in a blanket. But there’s more: here the buns are brushed with milk and sprinkled with grated cheese before going into the oven. These mini dogs are equally appropriate for a kids’ birthday party or a cocktail party for grown-ups, and are always best when still warm from the oven.
- 350 grams bread flour
- 7 grams yeast
- 1 egg
- 5 grams brown sugar
- 8 grams salt
- 25 grams butter
- parmesan cheese
- 10 hot dogs
- Add the flour, yeast, egg, and 200 grams of milk to a bowl. Mix well.
- Knead the ingredients together, and then add the sugar, salt, and butter.
- Knead for approximately 10 minutes until the dough is soft, uniform, and elastic in consistency. Add more flour, if necessary.
- Place the dough in a well-oiled bowl covered with plastic wrap in a warm area for an hour.
- Dust a work surface with flour. Flatten the dough lightly and cut it into small pieces, weighing approximately 60 grams each.
- Shape each piece into a cylinder, flatten the pieces and stretch them slightly. Brush them with mustard or ketchup, place a hot dog in the center and seal them closed.
- Place the rolls on a parchment paper-lined baking sheet, cover them with plastic wrap and let them rise for another 45 minutes.
- Preheat the oven to 230 degrees Celsius.
- Brush the rolls with milk and sprinkle with the grated cheese.
- Bake for 5 minutes, and then lower the temperature to 210 C, and bake for 7 more minutes.
- Remove the rolls from the oven and place them on a wire rack to cool, covered with a kitchen towel. Serve warm.
PER SERVING *
|Calories740Calories from Fat350|
|% DAILY VALUE*|
|Calories from Fat350|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.