Hot Dog Rolls

Nawal El-MasriKüchenchef

Zutaten

• 15 mini hot dog pieces of any type: chicken, turkey, or beef according to taste
  15 piece
• 1 cup of flour
  1 cup
• 1 egg yolk
  1 yolk
• 1 tablespoon of sesame
  1 tablespoon
• 1/2 teaspoon of sugar
  0.5 teaspoon
• 1/4 cup of liquid milk
  0.3 cup
• 1/4 cup of warm water
  0.3 cup
• 1 tablespoon of olive oil
  1 tablespoon
• 1 teaspoon of yeast
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon

Schritte

1. 1

   To prepare the dough, mix the yeast and sugar in a quarter cup of warm water and let it sit for 5 minutes.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Min
2. 2

   Mix the flour and salt, then add the oil, warm milk, and yeast. Knead until you get a soft and cohesive dough.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Min
3. 3

   Grease the surface of the dough with a little oil, cover it in a bowl, and let it sit in a warm place for an hour or until it doubles in size. Remove the dough and knead it by hand for a few seconds, then divide it into two parts.

   Benötigte Werkzeuge:

   Rührschüssel

   60 Min
4. 4

   Roll each piece with a rolling pin to a thickness of 4 millimeters, then cut it into pieces according to the size of the hot dog.

   Benötigte Werkzeuge:

   🍳

   Rolling Pin

   5 Min
5. 5

   Wrap the dough around the hot dog and seal it well, making sure to close the ends tightly, and repeat for the remaining quantity.

   5 Min
6. 6

   Place the wrapped hot dogs on a baking sheet lined with parchment paper, brush them with egg yolk, and sprinkle a little sesame on top.

   Benötigte Werkzeuge:

   Backblech

   5 Min
7. 7

   Preheat the oven to 200 degrees Celsius, place the baking sheet in the middle, and bake for 20 minutes until golden brown. Remove from the oven and serve hot.

   20 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags