STREAMING NOW: Siba's Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I created this recipe because my family loves hot dog.”
READY IN:
1hr 22mins
SERVES:
8
YIELD:
16 hot dogs
UNITS:
US

Ingredients Nutrition

  • 1 cup hot water
  • 2 eggs
  • 1 teaspoon salt
  • 14 teaspoon sugar
  • 14 cup oil
  • 1 teaspoon italian seasoning (optional)
  • 1 cup bread flour
  • 2 teaspoons yeast
  • 2 13 cups bread flour
  • 14 ounces beef franks (I like Nathan's skinless bigger than the bun, package with 8)
  • 1 cup shredded cheese (sharp cheddar)

Directions

  1. - Blend hot water, eggs, salt, sugar, oil, Italian seasoning and 1 cup of flour only first.
  2. Note: I use hot water, because I keep my eggs in the fridge, so I compensate with hot water - we need the mix to be warm to activate the yeast.
  3. - Add yeast and blend for 3 seconds, just to mix.
  4. - Put the rest of the flour (2 1/3) in a bowl and pour the blended mix on top.
  5. - Mix with a spoon and then with your hands.
  6. - Spray 2 medium pans with olive oil.
  7. - Make 16 balls and arrange them like 1 inch apart.
  8. - Let it rest for about 1 hour (I use the fast rising yeast), check the time you need on your yeast label).
  9. - Cut your hot dogs in half making 16.
  10. - Using a roll open each ball to a 6x4" "rectangular" shape.
  11. - Spread about 1 tbsp of cheese on top, add the hot dog and roll it with the dough.
  12. - Bake for 12 min at 425º F or until the top is golden.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: