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Sunday, June 28, 2009

Piggies in a Blanket

1 package (1/4 ounce) active dry yeast
1/3 cup plus 1 teaspoon Domino® or C&H® Granulated Pure Cane Sugar, divided
2/3 cup warm milk (110° to 115°)
1/3 cup warm water (110° to 115°)
1 egg, beaten
2 tablespoons plus 2 teaspoons shortening, melted
1 teaspoon salt
3-2/3 cups all-purpose flour
10 hot dogs (I would recommend using jumbo dogs)
2 slices process American cheese (Or more if you'd like)

In a bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog. Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. (I then rolled these on my counter with the hot dog in the dough to even out the dough) Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown. Yield: 10 servings

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