Okay, I know that my health conscious friends will turn up their noses at this recipe. First of all, it is definitely NOT gluten free. Second, I use hotdogs. Yes, I just typed that out: HOTDOGS. They are probably one of America’s most popular food, but OMG, not the healthiest thing to put into your mouth.
Anyhew— I still crave them. And although I am married to a beef rancher, we still stretch a BBQ meal (cookout, for you who say “y’all”) by cooking up hotdogs on the grill. Believe it or not, I actually salt them with Lawry’s Seasoned Salt and kinda sorta burn them so that they are black and crispy. Yumm. Makes me want to do that tonight, except that at the time of this writing, it is 12 degrees outside (even though spring arrived two days ago– Montana weather.)
So, to appease the beef industry, I will at least suggest that you buy all beef hotdogs. And then, try this hot dog recipe—just be ready to be “hounded” to make it again.
Starting with your bread machine (which, by the way, is the BEST way to make bread dough)
Here is the dough recipe that you will make this hot dog recipe with:
My “Fab-Fave White Bread” dough for bread machines:
1 c. milk, warmed a little or at room temperature
¼ c. sugar
1 t. salt
1 T. yeast
Place these ingredients in the bread pan and swirl together until the yeast is dissolved.
3 c. flour
¼ c. shortening (again, I like Butter Flavor Crisco, for the flavor and color)
Run the dough cycle of your machine, checking it to make sure that the dough is not too sticky (add a tablespoon of flour if it is.)
Don’t just start the cycle and not check the process—monitor the dough. I often “help” it along in the beginning, pushing the flour with a rubber spatula to get it started. Maybe I do this because I have literally worn out about 3 machines. (My best advice: start with less flour to begin with, adding more as needed)
Once the dough cycle is completed, drop the dough out on the counter, cover it and allow it to rest for 10 minutes.
While the dough rests, put the hotdogs into hot water. This is very important because the hotdogs should not be cold. Once they are warmed, drain and place on a towel or paper towels to dry (which is also important, too.) You will need 10 – 12 hotdogs, depending on the size of the dogs.
Roll the dough into a long rectangle, approximately 16 x 20.
Place one hot dog on the end. Cut the dough across using a pizza cutter.
Roll the dog up, cutting the dough as pictured.
Pinch the dough together.
Roll the hot dog to seal the edges. I also pinch off excess dough on the ends as I prefer not to have too much bread.
Place on a greased cookie sheet—a shiny one works the best.
Continue until all the dogs are wrapped. Allow to rise for about 1 hour, keeping covered with a light towel.
Preheat oven to 375 degrees. Before placing in the oven, take a very sharp knife and slice two openings to allow the steam to escape (otherwise your doggies will puff up and bloat)
Bake on the middle rack for 20 to 30 minutes, depending on your oven. As always, I exhort you to “babysit” your stuff—every oven is different. If you have taken the time to prepare your bread for the oven, don’t sabotage your end results by “going by the book” so to speak—take the time to check and check often!
Remove once golden brown and the underside of your dough is baked. (This is the determining factor as to whether your “dogs” are done.)
While still hot, use a cube of butter or margarine, rub all exposed dough with the stick. This makes the dough stay soft and adds an extra bit of saltiness that your taste buds will enjoy.
Allow to cool on a rack before packaging if not serving immediately.
But let me tell you, fresh out of the oven, these dogs will not last long—get out the mustard and ketchup, or, do like my sister in law does at hunting camp: top with chili and cheese. OMG. Dog Heaven- if ever there was one, this is it!