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
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
- 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.)