Hot Dog Cheese Rolls w/ a Parsley & Garlic Spread Recipe

Hot Dog Cheese Rolls w/ a Parsley & Garlic Spread


Makes 9 servings.
  • 300 grams of bread flour
  • 5 grams of instant dried yeast
  • 10 grams of sugar
  • 6 grams of salt
  • 30 grams of unsalted butter
  • 225 grams of one egg and whole milk mix
  • 9 regular hot dogs
  • 9 slices of American cheese sliced into 4 long strips
  • 1 cup parsley, minced
  • 1 clove garlic, minced
  • 2 tsb regular butter
  • 1 large egg and 2 tsp of water, whisked


Since my measuring cups/scales only had the ounces option, I did the conversions on Google, and this is what I got:

  • 10.6 oz of bread flour
  • 0.17-0.20 oz of instant dried yeast
  • 0.35 oz of sugar
  • 0.20 oz of salt
  • 1.05 oz of unsalted butter
  • 8 oz of one egg and whole milk mix
  • 9 regular hot dogs
  • 9 slices of American cheese sliced into 4 long strips
  • 1 cup parsley, minced
  • 1 clove garlic, minced
  • 2 tsp regular butter
  • 1 large egg and 2 tsp of water, whisked
The measurements don't have to be EXACT, as it is hard to get them that way because they are in-between numbers... just do your best to eyeball to the closest number.

How to make Hot Dog Cheese Rolls w/ a Parsley & Garlic Spread

When I was a kid, my mom used to take me to the Kee Wah Bakery once a month, and we'd stock up on baked goods for breakfast for the next week.  As a kid, those were exciting times for me.  Looking back, I remember vividly that my favorite snack was a hot dog wrap.  It was essentially a smaller version of what was above.  But as a kid, that was a perfect size for me.  And as an adult now, the above is the perfect size for lunch. 

I have never made bread before, and found this recipe on daily delicious' blog.  She teaches you how to make bread from scratch, and what attracted me the most to her post was the fact that she did everything by hand.  No fancy costly equipment necessary.  So you can focus spending your hard earned money on better quality produce, especially in these economic times.  Her recipe says that it makes 12 hot dog wraps, but when I did it, I was only able to get 9.  Perhaps the was because of the way I folded the dough around the hot dog, meaning that I probably used more then necessary.  But oh well, the important thing is that I think you will enjoy these! 

Because I am an avid garlic consumer, I tweaked the recipe a bit to add the garlic, parsley spread.  I think this gives the wraps an extra flavor, which makes them even more appetizing.  They're perfect as hand held snacks, making them an ideal choice for people who are constantly on-the-go! 

Cooking Directions:
  1. Combine bread flour, sugar, and yeast.  Whisk.
  2. Add salt, and continue to whisk.
  3. Add in egg mix and fold the mix into the flour until it starts to have that sticky-doughy consistency.  Once it does, transfer it to a knead table (or what I did was transfer it to a chopping board).
  4. Continue to knead the dough for 2 minutes, and add in your unsalted butter.  Continue to knead until the dough does not stick onto your palms while kneading.  This takes some time, perhaps 15 minutes.  (daily delicious has some beautiful pictures to accompany the kneading process so, you can go here if you need reassurance about the look of your dough).
  5. Once complete, place in a buttered bowl, and let sit in a warm place for an hour.  (What I did was preheat the oven to 200°F, turned it off and waited for it to cool a little.  Once the oven was cooled to about 80-90° I placed the dough mix inside and let sit for an hour, or until it doubled in size).
  6. Once dough is done, break dough into 9 circular pieces and let sit for 10 minutes (I found it easier to break the dough with a little flour on my hands to stop it from sticking to me).
  7. Preheat oven to 200°F.
  8. Mix together 2 tsp butter, parsley, and garlic in a separate bowl.
  9. Do this one at a time: roll out dough to an oval shape, spread the garlic and parsley in center, place hot dog on top, place 2 pieces of cheese on top of hot dog and 1 on each side of the hot dog, also spread parsley and garlic mix on top of the cheese on the hot dog. (Don't worry trying to fit all the parsley into the dough when you begin wrapping.  Any parsley or garlic that sticks out will be melded into the bread when it rises in the oven.)
  10. Cut slits into the sides of the hot dog.  I suggest doing 5 or 6 slits.  (Try not to do them too thin if this is your first time making bread and you don't know what you're doing).
  11. Braid the slits from one side to the other.  (View this picture from daily delicious' blog to get a better idea of what I'm talking about.)
  12. Continue with 8 other circular buns until complete. 
  13. Place buns into the oven.  After ~8 minutes, spread the egg and water mixture over the top of the buns.  (Be very generous when you're spreading this over, because this gives the buns that nice golden bread look, otherwise it just looks white).
  14. Allow to bake until done.  (I baked it for almost 30 minutes.)
If you're not going to eat it immediately, allow it to cool first, then wrap it up in aluminum foil and pack it to go.  I know I'm using mine for lunch tomorrow. Yum yum!  I can't wait!
Question from the Chef

“What's your favorite way to cook with hot dogs?”

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