Mum used to make them, little Frankfurt Cocktail sausages rolled in breadrolls, you can find them in bakeries as well, great for children's lunch boxes, parties.... and really simple to make. Mum never really taught me how she did it, as she never used any measurements and pretty much a touch and feel cook, so I just used my own bread recipe...
Pigs in Blankets – Hot Dog Rolls.
350g plain flour
220ml lukewarm milk
5g yeast
½ tsp salt
2 tbsp sugar
40g butter
18 cocktail Frankfurts, skin on
Add yeast to lukewarm water, set aside 10-15 minutes till frothy.
Put flour onto the working bench with salt and sugar, make a well, make sure salt is on the bottom of the flour.
Put milk in and make a rough dough.
Knead for 2 minutes and gently knead in butter, bit by bit.
Knead dough till elastic and not sticky.
Set dough aside covered under damp cloth to proof, till double or more.
Knock air out of dough and knead, shape into a long log and cut small amounts out, roll out to 0.8mm thin long stripes, about 4cms x 20cms, fold once in the middle so the stripe now is 2cms in width and wrap the clean cocktail Frankfurt sausages (you can have the skinless ones, but the result is better with the Frankfurts with the skins)
Set it to proof for 45 minutes to 1 hour, brush on egg wash.
Bake in 190C oven for 15-18 minutes.
Submit this to Susan's YeastSpotting as fun food....
Coffee scrolls have always been hubby's favourite for morning or afternoon tea...
So I decided to make some, only this time, I'm trying to use the sourdough starter... To save my self some work with the running caramel and I can get in as much as I can, I actually made the rolls into individual muffin tray lined with baking paper.
Dough
80g 100% hydrate Sourdough starter
300g plain flour
50g extra flour
½ tsp Bi-carb soda
1 tsp salt
2 tbsp sugar
30g butter - melted
1 cup milk
Extra water.
Extra olive oil
Caramel Walnut Coffee Mix
75g butter
75g brown sugar
50g crushed walnut
1 tsp instant espresso
1 tsp cinnamon and all spiceWash1tsp sugar
¼ cup boiling water
¼ tsp gelatine
Mix dough the night before with starter, plain flour, bi-carb, salt, butter, milk and add extra water if needed. Make a very soft dough, knead till elastic. Add a bit of olive oil in container so the dough won't stick to the sides, cover and wait for the dough to prove.
In the morning, put dough on floured base (extra flour & Sugar), knead well for 5 minutes (which is all what I can spare on every morning before I go to work), and set to prove again.
Once dough is proved – it’s not using a lot of starter, so it’s slow in proving and this is what I want when rushing in and out of home..
Spread out on the work bench and roll it into 1cm thick big squares, and cut into squares as you desire, make them bigger or smaller. Melt butter, mix with the coffee caramel walnut ingredients – the brown sugar, coffee, spices. Roll the filling with the dough squares and make a twist, you can spread the whole lot of walnut caramel mix on the big square before cutting and make into scrolls, however I found the twist will be easier if I don’t want to lose the filling.
Set again to prove for 2 hours, brush with wash, and bake in 190C oven for 15-20 minutes.
Top with coffee Icing when cooled down a bit:
1.5 cup icing sugar
2tbsp boiling water
30g melted butter
Mix well and drizzle over the rolls.
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