Hot Dog Rolls

Said AkbayCuisinier

Ingrédients

• 3 cups of flour
  3 cup
• ¾ tablespoon instant yeast
  0.8 tablespoon
• ½ tablespoon salt
  0.5 tablespoon
• ½ tablespoon sugar
  0.5 tablespoon
• 2 tablespoons vegetable oil
  2 tablespoon
• 1 ½ 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

Mesures

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.

   Matériel requis:

   Bol de mélange

   15 minutes
2. 2

   Shape the dough into balls and place them in a deep dish greased with a little oil, cover with plastic wrap, and let it rise for an hour.

   60 minutes
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 rectangle of moderate thickness and cut into squares using a pizza cutter or knife (this will yield ten squares).

   Matériel requis:

   Roulette à pizza
5. 5

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

6. 6

   Seal the ends of the dough well and arrange the hot dog rolls on a low-sided baking sheet with the sealed side down.

   Matériel requis:

   Plaque de cuisson
7. 7

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

   Matériel requis:

   🍳

   Sharp Knife
8. 8

   Bake 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.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques