Hot Dog Rolls

Gökbörü SaygınerChef

Ingredjenti

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

Passi

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.

   Għodda meħtieġa:

   Bowl tal-ħawt

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

   Għodda meħtieġa:

   Kutter tal-pizza

   Sikkina
5. 5

   Remove the ends of the hot dogs and wrap each piece 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 on a baking sheet with the sealed side down.

   Għodda meħtieġa:

   Tegħlija tal-forn
7. 7

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

   Għodda meħtieġa:

   Sikkina
8. 8

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

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

Karatteristiċi tad-Dieta u Tags