I always make picking food for the Super Bowl, whether we're having a large party or a smallish get-together. Nothing is a bigger crowd-pleaser than pigs in a blanket–old and young alike love the mini hotdog/bun treat. I'm not going to lie, the few times I ever crafted the appetizer I used store-bought, tube-popping crescent roll pastry and after I read the long (and not so yummy) ingredient list, I avoided snacking on the finished product. Then I discovered this dough. Easy to make and so much more tasty, these cocktail franks are more addictive than ever.
What do you think? Which team are you rooting for during Sunday's game? And what will you be eating while you watch?
2 1/4 tablespoons canola oil
¾ cup milk
1½ tablespoons sugar
3½ cups unbleached flour
1½ teaspoons instant yeast
1½ teaspoons salt
2 packages of mini hot dogs
2 tablespoons milk
1. Heat oil and milk in small saucepan over medium heat until just warm. Add sugar and stir until dissolved.
2. Remove from the heat and beat in the eggs.
3. Mix flour, salt, and yeast in bowl. Slowly add milk mixture. Mix until dough is smooth, shiny, and elastic, kneading in extra flour if dough is too sticky. Turn dough onto lightly floured work surface and knead to form smooth, round ball.
4. Place dough in lightly oiled bowl. Cover bowl with plastic wrap and place in warm, draft-free spot until doubled in size, about 1-1½ hours.
5. Line baking pan with parchment paper or grease. Roll dough in one direction until dough is ¼-inch thick. Trim to size and place 1 hot dog near a short end, then tightly roll, keeping the tips of the hot dog exposed. Place seam side down on pan. Repeat with remaining dough and hot dogs.
6. Cover and let rise until dough is slightly inflated, about 30 minutes. Meanwhile, heat oven to 375 degrees. Brush dough with milk. Bake for 20-25 minutes, or until golden. Let cool 15 minutes before serving.