These mini hot dogs are a playful, bite-sized snack inspired by the popular Bakers Delight version: soft, fluffy bread wrapped around a savory cocktail frank, brushed with butter and baked until golden. They work perfectly for parties, lunchboxes, or game-day spreads because the dough is simple to handle, the filling is ready to go, and they come together in under an hour. This recipe gives you that bakery-style result at home with straightforward ingredients and clear steps.
Ingredients
- 1 cup (240 ml) warm milk (110°F / 43°C)
- 2 tsp (8 g) active dry yeast (or 1 packet)
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, melted
- 1 large egg, lightly beaten
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt
- 16 cocktail sausages or mini hot dogs (about 8 oz / 225 g total)
- 1 egg yolk mixed with 1 tbsp (15 ml) water, for egg wash
- 2 tbsp (28 g) unsalted butter, melted, for brushing (optional)
- Sesame seeds, for sprinkling (optional)
Instructions
- In a small bowl, combine the warm milk, yeast, and sugar. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be inactive; start over with fresh yeast.
- In a large mixing bowl, whisk together the flour and salt. Add the melted butter, beaten egg, and the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 30–40 minutes, until doubled in size.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 16 equal pieces (about 25 g / 1 oz each). Roll each piece into a small rope, about 5 inches (12 cm) long.
- Wrap one rope of dough around each cocktail sausage, leaving the ends slightly exposed. Place seam-side down on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Cover the wrapped sausages loosely with a towel and let rise for 15 minutes while the oven heats.
- Brush each mini hot dog with the egg wash. If using, sprinkle with sesame seeds.
- Bake for 12–15 minutes, until the bread is golden brown and cooked through. The internal temperature of the sausages should reach 165°F (74°C) as a safe minimum, per USDA FSIS guidelines, if you check with a thermometer.
- Remove from the oven and immediately brush with melted butter for a soft, shiny finish (optional). Let cool for 5 minutes before serving.
Tips
- Dough consistency: If the dough feels too sticky, add flour one tablespoon at a time. If it feels dry, add milk a teaspoon at a time. The dough should be soft but not tacky.
- Even wrapping: Keep the dough ropes uniform in thickness so they bake evenly. Tuck the ends under the sausage to prevent unraveling.
- Substitutions: Use plant-based cocktail sausages for a vegetarian version; they cook the same. For a richer flavor, brush with garlic butter after baking.
- Common mistake: Don’t over-proof the dough after wrapping—if left too long, the bread may become misshapen and the sausages may burst.
Serving Suggestions
Serve these mini hot dogs warm as an appetizer with mustard, ketchup, or a spicy sriracha mayo for dipping. They also pair well with a side of pickles or coleslaw. For a party, arrange them on a platter with toothpicks and small bowls of dipping sauces.
Variations
- Cheese-filled: Slice the cocktail sausages lengthwise and insert a small strip of cheddar or mozzarella before wrapping.
- Spicy: Add ½ teaspoon of chili flakes or a dash of cayenne to the dough for a kick.
- Everything bagel: Sprinkle with everything bagel seasoning instead of sesame seeds.
- Sweet dough: Add 2 tablespoons extra sugar and use brioche-style dough for a sweeter, richer version.
Storage and Reheating
Store leftover mini hot dogs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until warmed through. They can also be microwaved for 20–30 seconds, but the bread will be less crisp. For longer storage, freeze the baked mini hot dogs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I use regular-sized hot dogs instead of cocktail sausages? Yes, but you’ll need to adjust the dough portion—use about 50 g (1.8 oz) of dough per full-size hot dog and increase baking time to 18–20 minutes.
Why didn’t my dough rise? The yeast may be expired, or the milk was too hot (above 120°F / 49°C kills yeast). Ensure the milk is warm to the touch but not hot, and check the yeast’s expiration date.
Can I make the dough ahead of time? Yes, after kneading, place the dough in a covered bowl in the refrigerator for up to 24 hours. Let it come to room temperature and proceed with shaping.
How do I keep the bread from getting soggy? Avoid over-brushing with butter before baking—the egg wash is enough. After baking, brush with melted butter only if serving immediately; otherwise, the bread may soften.
Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat, but the dough will be denser. Add an extra tablespoon of milk if needed.
Are these safe for kids to make? Yes, with adult supervision for kneading and baking. The steps are simple enough for older children to help shape the dough.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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