Saturday, July 24, 2010

Cows in a Blanket?



 We always called them "Pigs in Blankets,"  but considering that these were all beef hot dogs I've decided that they should be "Cows in Blankets" instead. I've wrapped many a refrigerator biscuit (my kids called them whumps) around hot dogs in my day, but these were something special.

 I saw this recipe for sausage buns on Mangio da Sola when I found out that I had won her giveaway for a paella pan. (Thanks, Memoria!) My little sidekick was still here with me, so these looked like a fun afternoon activity. A wonderful yeasty dough wrapped around an all beef hot dog? Dipped in mustard? Oh yum. They made for a wonderful back porch picnic.



 I modified the original recipe slightly just because I prefer my bread a little less sweet, but I might try leaving it in next time. The contrast of the sweet dough and salty hot dog sounds like a winning combo I might like to try. These would be great for a potluck supper where children are involved. You could even cut the hot dogs in half to make more kid-sized treats. Either way, I hope you enjoy them!

Sausage Buns or Pigs (or Cows) in Blankets
adapted from Mangio da Sola
Ingredients:
1 3/4 cup bread flour
scant 1/2 cup all purpose flour
1 Tblsp. instant yeast
2 Tblsp. sugar (The original recipe called for nearly 1/2 cup)
1 tsp. salt
3/4 cup warm water
1/3 cup butter, softened
8 hot dogs (I used Nathan's all beef hot dogs.)
Egg wash: 1 beaten egg plus 1 Tblsp. water
Directions:
  • In a large bowl, mix together flours, sugar, salt and yeast. Slowly add water and mix together until well combined.
  • Add butter and knead until dough is smooth and elastic.
  • Place in an oiled bowl, cover with a damp cloth and set aside to rise. (double)
  • After dough has doubled, punch down and divide into 8 equal portions. Roll each portion into a ball. Let the dough rest for about 15 minutes. This will make rolling the dough ropes easier!
  • Roll each dough portion into a rope, roughly 2 to 3 times the length of your hot dog.
  • Wrap the "dough rope" around your hot dog, making sure the ends are underneath.
  • Place the wrapped hot dogs on a greased or parchment covered baking sheet.
  • Cover the baking sheet with a damp cloth and set aside to rise again, about 30 minutes.
  • Brush with egg wash. If desired, you may sprinkle with sea salt or sesame seeds.
  • Bake at 400 degrees Fahrenheit for about 15 minutes, or until dough is golden brown. (Check after about 8 minutes. If your rolls are getting brown too quickly, reduce heat to 350 degrees and let them finish cooking at the lower temperature.)

14 comments:

  1. I'm not a big hot dog fan but I would love these wrapped around some sausage. Yum.

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  2. Hello! Thanks for stopping by my blog. I'm so glad to have found your delicious blog and also see that you are from Virginia. That's where I was born and grew up. In fact, my hometown of Roanoke has a permanent farmers' market that has been in existence for over 100 years! I return every October for two weeks of fun and fall color in the valley.

    I've become a "follower" so as not to miss any of your postings.

    Best,
    Bonnie

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  3. As a former middle school teacher and an avid baker...I'm so glad that I found your blog. This recipe, like many of your others, looks delicious. Although I would have to sub the hot dog for a veggie dog, I love how you twisted the dough around...very creative. Thank you for sharing!

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  4. i grew up eating pigs in a blanket, and i won't lie--they're still a favorite. i love how you renamed these--very clever. they look scrumptious--all i need is a giant puddle of mustard. :)

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  5. I love this! This is an idea that I never would have had, but it sounds wonderful. I hope you are having a great day. Blessings...Mary

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  6. An old favorite, made new. They look delish with that heavenly dough twisted around them. Clever idea.
    But would I go to the trouble of making a yeast dough for hot dogs? I don't know. I'd probably get some of that ready made dough in the bakery section. I am so impressed that you made the dough from scratch. Kudos to you!

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  7. This is so clever that I will share this with my mother-in-law who makes homemade Italian sausage.
    I'm sure she'd love to have a new creative recipe like this one.

    Have a great week and flavourful wishes,
    Claudia

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  8. There's nothing like homemade dough! I think you did a fantastic job with these sausage buns (or cows in a blanket). I retained the old name of these buns because they are based on an Asian recipe under a similar name. I never perceived the dough as sweet. I love a lot of sugar in my drinks, so that may be why I didn't think the dough was sweet as is. I absolutely love this recipe. I'm so glad you tried it out. I wish my oven were as good as yours. Your sausage buns came out beautifully!

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  9. These look adorable! My kids would love them, thanks!

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  10. You have a really great blog with some fantastic recipes. This for instants is terrific. I love pigs in a blanket and well cows in a blanket sound just as delicious! Thanks for sharing!

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  11. I've bookmarked this recipe. I no longer have any small children around, but my adult kids (and me!) would like this just fine!

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  12. We made these last year for Halloween and pretended they were little mummies! :D Your blog is wonderful...full of great recipes and beautiful photos!

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  13. pigs in a blanket have been my latest weakness... every friday i eat one on my way to work (and i wonder why i look like a tubby in a bathing suit!)

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Thanks for stopping by scrambled hen fruit! I appreciate all of your comments and look forward to reading them.

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