Twisted Hot Dog Rolls – a new spin on the traditional hot dog roll.
Here’s a fun alternative to the traditional hot dogs. These rolls are fun to make and I’m sure your children will love them. They are so cute and adorable, and when I saw them I just had to make them. By now you probably know how much I love to bake and if I see something different, I’m eager to try it.
This recipe will make 6 rolls and each hot dog roll weighs in at 10 weight watchers points, a great breakfast or lunch idea.
As with any bread recipe, we start out by making the yeast mixture, so in a small bowl mix the water, yeast and sugar together and let it sit for about 10 minutes until it starts bubbling. In another larger bowl, mix the flour with the salt. In a small bowl melt the butter and add the egg and whisk it well.
Add the wet ingredients to the flour, including the yeast mixture and mix. You can use your mixer here, but I just kneaded the dough by hand. Add more flour as needed, I used 2 cups of flour, but if you need more, just add some more. Place the dough in an oiled bowl. Cover the bowl with a clean towel and let it rest until it doubles in size.
Cut the dough into 6 equal pieces and shape each piece into a ball. Roll out each piece into a small rectangle and place a hot dog in the middle of the dough, then just wrap the dough around the hot dog, covering it well.
Cut each covered hot dog, into 1/2 inch pieces, cut the hot dog all the way through, but stop as you reach the dough. Take each piece and roll it out and shape it into a flower as in the picture below.
Repeat with remaining hot dogs. Place rolls on a baking lined with parchment paper or a silpat. Brush each roll with egg wash and top with cheddar cheese, parsley and green onions.
Bake in a preheat oven at 375 F degrees for about 20 minutes or until golden brown. Serve these warm and enjoy.
Recipe adapted from Lucy’s Kitchen:
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Hot Dog Rolls
Ingredients
Dough
- 2 cups all-purpose flour
- 4 tbsp butter melted
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tsp active dry yeast
- 1 large egg
- 2/3 cup water
Hot dogs
- 6 large hot dogs
- 2 green onions
- 1/4 cup parsley chopped
- 1/2 cup cheddar cheese shredded
- 1 egg for egg wash
Instructions
- In a small bowl mix the water, yeast and sugar together and let it sit for about 10 minutes until it starts bubbling.
- In another larger bowl, mix the flour with the salt.
- In a small bowl melt the butter and add the egg and whisk it well.
- Add the wet ingredients to the flour, including the yeast mixture and mix. You can use your mixer here, but I just kneaded the dough by hand. Add more flour as needed, I used 2 cups of flour, but if you need more, just add some more. Place the dough in an oiled bowl.
- Cover the bowl with a clean towel and let it rest until it doubles in size.
- Preheat oven to 375 F degrees.
- Cut the dough into 6 equal pieces and shape each piece into a ball. Roll out each piece into a small rectangle and place a hot dog in the middle of the dough, then just wrap the dough around the hot dog, covering it well.
- Cut each covered hot dog, into 1/2 inch pieces, cut the hot dog all the way through, but stop as you reach the dough. Take each piece and roll it out and shape it into a flower as in the picture below.
- Repeat with remaining hot dogs. Place rolls on a baking lined with parchment paper or a silpat. Brush each roll with egg wash and top with cheddar cheese, parsley and green onions.
- Bake for about 20 minutes or until golden brown.
Nutrition Information:
Hi Jo! This looks awesome. What a perfect way to class up hot dog rolls, which have recently made a revival in my household. We normally just roll them up in Pillsbury crescent rolls. Definitely going to have to try this out next time. Thanks for posting this!
Oh they’re so fun to make, especially if you have kids, they’ll love them. 🙂