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
½ tsp salt
2 tbsp sugar
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....