These flaky hot dog rolls are soft, golden, and absolutely delicious! They’re made with a rich, buttery dough that’s layered for extra fluffiness and then wrapped around juicy hot dogs. With their beautiful spiral shape and sesame topping, they’re perfect for parties, lunchboxes, or cozy weekend snacks. They may look fancy, but they’re surprisingly simple to make!
Ingredients for the dough:
- 5 1/2 cups (700 g) all-purpose flour
- 3 large eggs
- 1/2 cup (100 ml) vegetable oil
- 1/4 cup (60 ml) sour cream or buttermilk
- 3/4 cup (200 ml) warm milk
- 1 packet (2 1/4 tsp) active dry yeast
- 2 teaspoons salt
For layering:
- 4 tablespoons margarine or butter, melted
For assembling:
- 12–14 hot dogs
- 1 egg yolk (for brushing)
- Sesame seeds, for topping
Instructions:
- Dissolve the yeast in warm milk and let it sit for 5–10 minutes until foamy.
- In a large bowl, mix the flour, eggs, oil, sour cream, salt, and activated yeast mixture. Knead into a smooth dough.
- Cover and let rise for 20 minutes.
- Divide the dough into 6 or 7 equal balls. Roll each into a round about the size of a salad plate.
- Stack the rounds, brushing each layer with melted margarine (except the top one).
- Press the edges together to seal in the margarine. Let rest for another 10 minutes.
- Roll the stacked dough into a large rectangle and cut into pieces about 5 x 6 inches (12 x 15 cm).
- Place a hot dog at one end of each rectangle. On the other end, make 2–3 short vertical cuts with a knife.
- Roll the dough around the hot dog, ending with the slashed side facing up.
- Place rolls on a parchment-lined baking sheet. Brush with egg yolk and sprinkle with sesame seeds.
- Bake at 400°F (200°C) for 20–25 minutes, until golden brown.
Tip: You can cut each roll in half for smaller portions.
