Hotdog Rolls are light, soft and most of all kid-friendly. These Asian style pigs in a blanket are real crowd-pleasers. Soft buns and meaty hotdogs that everyone will enjoy!
My kids are really fond of theses hotdog rolls. But the one who can really down three of these in one sitting is my husband. The soft bread with a mild sweetness to it plus the savory hotdog keeps you coming back for more. The last batch I made disappeared into thin air right after putting it down the table. That just shows you how addictive these rolls are!
The baking style for the bread is more Asian than western. You will probably see them in Chinese or Japanese bakeries. But why buy if you can make your own? With a few ingredients which you probably already have, it’s easy peasy to make.
Hotdog or Sausage?
Some might be wondering if there is a difference between hotdogs and sausages. … Well, there are some. The texture of a hot dog is smooth and paste-like, while sausages have a more composite mixture of small bits of meat.
Another thing is a hotdog is usually food for leisure time, while a sausage can be eaten for the same purpose but can also be used in main dishes. Do you agree? let us know? You can use either but make sure to boil or steam the sausages first to cook.
How to make Hotdog Rolls
If you want an easier method for the bread, you can use store-bought puff pastry, but with a flaky and somewhat crunchy texture. And besides, where is your sense of adventure? Making your own roll is half of the fun in making this hotdog rolls.
To make the rolls you can follow my recipe for How to make bread rolls. Just cut the amount of the ingredients in half. When you are done making the dough. Take the dough out of the bowl, deflate it by pressing lightly. Cut the dough into 7 pieces (approx. 50 grams), roll into a ball, cover with a damp cloth and let them rest for 5 minutes.
Roll the dough into long cylinders, about 12 in length (depends on the length of the hotdog). Roll to enclose the hotdogs (with no gaps), with the end of the dough facing down. Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some egg wash. Preheat the oven to 180°C and bake for about 15 minutes or until the rolls turn golden.
You might also like:
The secret ingredient is always LOVE
Tips for Hotdog Rolls
- Try to leave some spaces at both ends of the sausage while wrapping. The dough will still rise up and cover the left out space a little bit.
- If you want to make it a day ahead, you can store covered up hotdog rolls unbaked in the fridge for a day or two.
- 1 ¾ cups/175 grams bread flour
- 1½ tbsp powdered milk
- ¾ tbsp sugar
- 1 large egg (half for the dough half for eggwash)
- 2 tsp active dry yeast or instant yeast
- ¼ cup lukewarm water or milk
- 1½ tbsp/15grams soften butter let butter soften in room temperature
- ⅛ tsp salt
- 7 pcs hotdogs (pork or chicken)
- Boil or steam hotdogs or sausages until cooked through. Set aside.
- If you are using dry active yeast, you need to activate by adding 1/4 cup of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients.
- In a mixing bowl put bread flour, powdered milk, sugar and mix well together.
- Add the egg and pour in the activated yeast into the dry ingredients.
- Using a stand mixer with the hook attachment, mix everything at low speed until well incorporated and dough forms.. (Note: You can also use hand mixer or knead by hand).
- Then add butter and salt and continue beating at low speed for 5 mins. When the butter is mixed well with the dough. Continue beating at medium speed until your dough becomes soft and elastic.
- Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
- When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter and press lightly in the center to release the air/gas inside.
- Cut the dough into 7 pieces (approx. 50 grams), roll into a ball, cover with a damp cloth and let them rest for 5 minutes.
- Roll the dough into long cylinders, about 12 in length (depends on the length of the hotdog). Roll to enclose the hotdogs (with no gaps), with the end of the dough facing down.
- Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size (approx 10 – 15 minutes).
- Brush lightly with some egg wash. Preheat the oven to 180°C and bake for about 15 minutes or until the rolls turn golden. Serve and Bon Appetit!