1 / 1
Hidden Hot Dogs
These hidden hot dogs have savory cocktail sausages completely encased in a soft, homemade yeast dough. Making the dough from scratch gives these bite-sized treats a fresh-baked texture that store-bought pastry cannot match. They are perfect for kids' parties, game day snacks, or a fun weekend lunch. A sprinkle of sesame seeds adds a light crunch to the golden brown exterior, while the sausage inside stays juicy and flavorful. Serve them warm with your favorite dipping sauces for a guaranteed crowd-pleaser.
Ingredients
- 250g strong white flour, plus extra for dusting
- 1½ teaspoons fast-action yeast
- 1 teaspoon caster sugar
- 125ml milk, plus extra for brushing
- 25g unsalted butter
- 1 egg yolk
- 1 tablespoon sesame seeds
- 20 good-quality cocktail sausages
- 1 teaspoon sunflower oil
Instructions
- 1Warm the milk in a small saucepan over low heat or in the microwave until it is warm to the touch. Stir the butter into the warm milk, then pour this liquid and the egg yolk into the flour, yeast, and sugar.
- 2Stir the ingredients together, then transfer the dough to a lightly floured counter. Knead by hand or with a stand mixer fitted with a dough hook for 5 minutes until the texture is smooth and elastic.
- 3Form the dough into a smooth ball and set it in a large bowl. Cover the bowl with plastic wrap and let it rest in a warm area for 1 hour, or until it doubles in volume.
- 4Preheat the oven to 200°C (180°C fan or gas mark 6) and line a baking tray with aluminum foil. Place the cocktail sausages on the tray, add the sunflower oil, and toss them to coat evenly.
- 5Roast the sausages for 20 to 25 minutes until they begin to brown. Remove them from the oven and let them cool on the tray, then line a separate baking sheet with parchment paper.
- 6Move the risen dough to a lightly floured surface and knead it briefly for 30 seconds to deflate it. Cut the dough into 20 equal portions and roll each piece into a rectangle about 3mm thick.
- 7Set one cooled cocktail sausage in the center of each dough rectangle and lightly brush the exposed dough edges with milk.
- 8Wrap the dough tightly around the sausage, rolling it so the meat is fully covered and the seam sits on the bottom.
- 9Place the wrapped sausages on the parchment-lined baking sheet with a little space between each one. Cover them loosely with plastic wrap.
- 10Let the rolls rest for 40 minutes until the dough puffs up and looks light.
- 11Brush the tops of the rested rolls with a little more milk. Take a sharp knife and make three shallow slashes across the top of each roll, cutting just deep enough to reach the sausage.
- 12Scatter sesame seeds over the glazed rolls and bake for 20 minutes until the dough turns golden brown. Drizzle the finished rolls with ketchup and mustard before serving.