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
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.)


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

  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.


  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!

  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. :)

  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

  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!

  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,

  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!

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

  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!

  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!

  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!

  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!)

  14. This was delicious. Thanks for the idea and recipe!


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

Related Posts with Thumbnails