Mini beef hot dogs are a classic party appetizer made by wrapping small smoked beef sausages in a soft, sweet dough and baking them until golden brown. These bite-sized treats are perfect for feeding a crowd, from game-day snacks to children’s birthday parties. The combination of savory beef and slightly sweet, pillowy dough is universally loved, and they are surprisingly simple to prepare at home.
Ingredients
- 1 cup (240 ml) warm milk (110°F / 43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 2 tablespoons (25 g) granulated sugar
- 3 tablespoons (42 g) unsalted butter, melted
- 1 large egg, room temperature
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) salt
- 1 large egg yolk mixed with 1 tablespoon (15 ml) water, for egg wash
- 24 mini beef hot dogs (about 2 inches / 5 cm long, or regular cocktail sausages)
- Optional: sesame seeds, poppy seeds, or coarse salt for sprinkling
Instructions
- Proof the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- Make the dough: In a large bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the flour, remaining 1 tablespoon sugar, and salt. Add the yeast mixture, melted butter, and the whole egg. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 5–7 minutes (or knead by hand on a floured surface for 8–10 minutes) until smooth and elastic.
- First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Punch down the dough and turn it out onto a lightly floured surface.
- Shape the mini hot dogs: Divide the dough into 24 equal pieces (about 1.5 tablespoons each). Roll each piece into a thin rope about 5–6 inches (12–15 cm) long. Wrap each rope around a mini hot dog, tucking the ends under to seal. Place seam-side down on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each.
- Second rise: Cover the shaped mini hot dogs loosely with plastic wrap and let them rise in a warm place for 20–30 minutes, until slightly puffy.
- Bake: Brush the tops with the egg wash. If using, sprinkle with sesame seeds, poppy seeds, or coarse salt. Bake for 15–18 minutes, until the dough is golden brown and cooked through. The internal temperature of the beef hot dogs should reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat, though they are usually already cooked; the dough should be fully baked and no longer doughy in the center.
- Cool and serve: Let the mini hot dogs cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Use the right hot dogs: Look for mini beef cocktail sausages or regular hot dogs cut into 2-inch pieces. If using full-size hot dogs, slice them into thirds or fourths; they will be slightly thicker, so adjust the dough rope length accordingly.
- Don’t overwork the dough: Over-kneading can make the dough tough. Stop as soon as it is smooth and elastic. Also, if the dough is too sticky, add flour a tablespoon at a time, but avoid adding too much or the rolls will be dry.
- Make ahead: You can assemble the mini hot dogs and refrigerate them on the baking sheet, covered, for up to 12 hours before the second rise. Let them sit at room temperature for 30 minutes before baking as directed.
- Common mistake: Not proofing the yeast. If the milk is too hot (above 120°F / 49°C) it will kill the yeast, and if it’s too cold, the yeast won’t activate. Always check the temperature with a thermometer.
Serving Suggestions
Serve these mini beef hot dogs as an appetizer with a side of mustard (yellow, Dijon, or honey mustard), ketchup, or a tangy cheese dip. They also pair well with pickles, coleslaw, or a simple green salad. For a game-day spread, arrange them on a platter with other finger foods like potato skins, onion rings, or veggie sticks with ranch dip.
Variations
- Cheese-stuffed: Cut a slit in each hot dog and insert a small strip of cheddar or pepper jack cheese before wrapping with dough.
- Spicy: Use spicy beef sausages or add a pinch of cayenne pepper to the dough. You can also brush the baked rolls with a mixture of melted butter and hot sauce.
- Bacon-wrapped: Wrap a half-slice of bacon around each hot dog before wrapping with dough. Bake as directed; the bacon will cook through during baking.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The dough will be slightly more delicate, so handle gently.
Storage and Reheating
Store leftover mini beef hot dogs in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave on high for 20–30 seconds, though the dough will be softer. For longer storage, freeze the baked and cooled 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 refrigerated pizza dough instead of making my own?
Yes, you can. One 13.8-ounce (390 g) can of refrigerated pizza dough will make about 24 mini hot dogs. Let it come to room temperature, then roll and cut it into pieces. The baking time may be slightly shorter, so check for doneness at 12–15 minutes.
Why didn’t my dough rise?
If your dough didn’t rise, the yeast may have been expired, or the milk was too hot or too cold. Always proof the yeast first, and make sure your liquid is between 105°F and 115°F (40°C–46°C). Also, a cold kitchen can slow down rising; place the dough in a warm spot, like an oven with the light on.
Can I make these with turkey or chicken hot dogs?
Absolutely. Turkey or chicken hot dogs work well, but they are poultry, so ensure they are cooked to an internal temperature of 165°F (74°C) as per USDA FSIS safe minimum. Use a food thermometer to check the center of the hot dog before serving.
Can I freeze the unbaked mini hot dogs?
Yes, you can freeze them after shaping but before the second rise. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, let them thaw overnight in the refrigerator, then proceed with the second rise and baking.
How do I prevent the dough from unwrapping during baking?
Make sure to tuck the ends of the dough firmly under the hot dog and place them seam-side down on the baking sheet. Also, don’t over-proof the second rise; if the dough gets too puffy, it can loosen.
Can I use a sweet dough instead?
Yes, you can use a brioche or sweet roll dough for a sweeter version. Simply increase the sugar to 1/4 cup (50 g) and add an extra egg yolk. The baking time remains the same.
Related
- Garlic Knots New York: Soft, Buttery & Easy Recipe
- Mediterranean Whipped Feta Dip: Easy 10-Minute Recipe
- Whipped Feta Dip: Easy Mediterranean Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).