Hot Dog Rolls

Youssef Al-OtaibiChef

Ingredients

• 3 cups of flour
  3 cup
• 3/4 tablespoon of instant yeast
  0.8 tablespoon
• 1/2 tablespoon of salt
  0.5 tablespoon
• 1/2 tablespoon of sugar
  0.5 tablespoon
• 2 tablespoons of vegetable oil
  2 tablespoon
• 1 1/2 cups of liquid milk
  1.5 cup
• 20 hot dogs, which is two packs
  20 piece
• Freshly ground coarse black pepper to sprinkle on top
  0

Steps

1. 1

   Mix the dry ingredients together, then add the oil and gradually add the milk, kneading for a quarter of an hour until a cohesive and soft dough forms by hand.

   Required Tools:

   Mixing Bowl

   15 min
2. 2

   Shape into a ball and place in a deep dish greased with a little oil, cover with plastic wrap, and let rise for an hour.

   60 min
3. 3

   Divide the dough into two parts, using each part separately while covering the other part.

4. 4

   Roll out the first part into a rectangular shape of moderate thickness and cut into squares using a pizza cutter or knife (this will yield ten squares).

5. 5

   Remove the ends of the hot dogs and wrap each one with a square of dough, ensuring the ends of the hot dogs are visible.

6. 6

   Seal the ends of the dough well and arrange the hot dog rolls in a shallow baking tray with the sealed side down.

7. 7

   Using a sharp knife, make slits on the surface of each roll without piercing the hot dog.

8. 8

   Place in the oven at 400°F on the lower rack until browned on the bottom, then brush the surface with oil, sprinkle with black pepper, and brown the top before serving.

   Required Tools:

   Oven

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags