Oooh la la! These were wolfed down at lunch today. If only I’d tried this when the kids were little… These use a basic bread dough – a half batch of dough would be plenty, but why not make a full batch and have a small loaf of bread too?
I tried to include BBQ sauce in the rolls themselves, but it made them very difficult to assemble, so save that for serving. These wouldn’t freeze well.
Pretty quick, unless you count the bread dough making! About 2-3 hours, all up, but you get a loaf of bread to have later as well (unless you make more hot dogs).
½ batch bread dough
6 skinless frankfurters
1 egg for eggwash
1 – Make the bread dough, let rise for the first time
2 – Punch dough down and roll out to a rectangle approximately ½ cm thick
3 – Place a frankfurter along the edge of the dough. Roll up and encase like a sausage roll. Cut the dough to size and enclose the meat.
4 – Place on a Glad Bake-covered oven tray. Using kitchen shears, cut into slices almost to the tray level. Slices should be about 8mm thick.
5 – Arrange the slices by pulling and twisting outwards slightly, alternating left and right.
6 – Egg wash the dough, then leave to proof for 20-30 minutes.
Preheat oven to 180° C
7 – Bake for 22 minutes. If you have 2 shelves baking, remove the top tray at 22 minutes, replace with the bottom tray and cook for a further 2 minutes.