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1 and 1/2 tablespoons mustard
1/2 teaspoon honey
1 tablespoon mayonnaise or Rorie’s Creamy Dressing
1 bag Egg-Free Spelt Dough Mix or Gluten Free Oat Dough Mix
1 and 3/4 cups warm water
1/4 cup honey
2 packets yeast (4 and 1/2 teaspoons) yeast (for best outcome, use Fleischmann’s rapid rise yeast)
2 eggs
1/4 cup oil
1 tablespoon apple cider vinegar
40 mini hot dogs
1 egg, beaten, for egg wash
poppy or sesame seeds (optional)
In the bowl of a standing mixer fitted with the dough hook or paddle, combine water, honey, and yeast. Allow to proof for seven to 10 minutes.
Add eggs, oil, and vinegar, followed by Rorie’s Dough Mix. Knead on low for five minutes, stopping halfway through to scrape down the sides. Dough will be very sticky, but do not add any additional flour. Do not let rise.
With lightly oiled hands (Rorie recommends wearing lightly oiled disposable gloves), and an oiled surface, roll out dough. (Gluten free dough will need to be rolled out under parchment paper.
Cut strips to fit the size of your hot dogs.
Wrap around your hot dogs and place on an oiled baking sheet.
Brush with beaten egg.
Bake at 350 degrees Fahrenheit for 10 to 15 minutes.
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