Pigs in the blanket

Pigs in a Blanket (bread recipe adapted from Ultimate Bread, by Eric Treuille and Ursula Feriggno)This is enough bread dough for 10 hot dogs. If your package only has 8, you can make dinner rolls out of the remaining dough.

This dough is the perfect taste and texture for the pigs in a blanket.

Bread dough:

3 tablespoons unsalted butter

¾ cup milk

1½ tablespoons sugar

2 eggs

3 cups unbleached flour

1½ teaspoons instant yeast

1½ teaspoons salt

10 hot dogs,use good hotdogs (Nathan's beef franks work well )

2 tablespoons milk

1. Heat butter in small saucepan over medium heat until just melted. Add ¾ cup milk and sugar. If butter re-solidifies, heat until it’s completely melted. Remove from the heat and beat in the eggs.
2. Mix flour, salt, and yeast in bowl of standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. When dough comes together, increase speed to medium (setting number 4 on a KitchenAid mixer)or second setting on Bosch, and mix until dough is smooth, shiny, and elastic, stopping machine two or three times to scrape dough from hook if necessary, about 8 minutes. Knead in extra flour, 1 tablespoon at a time, if the dough is too sticky. The dough should be not be dry, but soft. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds. (Alternatively, you can knead by hand for 10 minutes.)
2. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm, draft-free spot until dough doubles in size, about 1-1½ hours.
3. Divide the dough into 10 pieces. Shape each piece into a smooth ball. Let rest 10 minutes. Line baking pan with silicon baking mat or parchment paper.
4. Flatten each piece into a rough rectangle using the tips of your fingers. Roll in one direction until dough is ¼-inch thick. Roll in opposite direction (across shorter width) a few times, then fold in long edges to make perfect rectangle. Roll in long direction until dough is 1/8-inch thick. Place 1 hot dog near a short end, then tightly roll, keeping the tips of the hot dog exposed. Place seam side down on prepared baking pan. Repeat with remaining dough and hot dogs.
5. Cover with plastic wrap and let rise until dough is slightly inflated, about 30 minutes. Meanwhile, heat oven to 375 degrees.
6. Brush the dough with milk. Bake for 20-25 minutes, until golden. Let cool 15 minutes before serving.

I also experimented with the dough setting on my bread machine. It works just as well as the mixer.