Mummy Dogs #SundayFunday

This week the Sunday Funday bloggers are sharing Halloween recipes. Amy of Amy's Cooking Adventures is hosting.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.

Our Spooky Line-Up

• Black and Orange Cookies by Karen's Kitchen Stories

• Halloween Focaccia by Sid's Sea Palm Cooking

• Keto Halloween Quesadilla by Sneha's Recipe

• Mummy Dogs by Culinary Cam (you're here)

• Necromancer Gnocchi by Amy's Cooking Adventures

• Pumpkin and Apple Soup by A Day in the Life on the Farm

• Sloppy Monster Sandwich by Palatable Pastime

Mummy Dogs

This dough is my go-to for everything from dinner rolls to the actual rolls. It's quick to make and such a great texture.

Ingredients

Dough

• 13 grams active dry yeast

• 250 ml water, warmed to steaming but not boiling

• 100 grams butter, melted and slightly cooled

• 40 grams organic granulated sugar

• 450 grams flour + more for kneading

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 egg

Assembly and Serving

• hot dogs (prefer organic, 100% grass-fed)

• ketchup

• mustard

• Also needed: rolling pin, baking sheet lined with parchment paper and silicone mat

Procedure

Dough

Pour warm water into a large mixing bowl, stir in sugar, and sprinkle yeast over the top. Let bloom for 10 to 15 minutes. It should be foamy and frothy. Add in the butter and egg. Whisk to combine.

Add in the flour, baking powder, and salt. Knead until a scraggy dough forms. Cover with a kitchen towel and let rise for 30 to 40 minutes. It should be doubled in size.

Assembly

Dust a workspace with flour and turn out the dough. Knead the dough, dusting to prevent sticking if needed. Use a rolling pin to roll out the dough to a rectangle, approximately 12" x 16". Cut the dough into strips to wrap the hot dogs. I reserved the rest and made dinner rolls!

Wrap the hot dogs with the strips to create a mummy and place it on parchment paper or silicone mat-lined baking sheet. Let them rest and rise for 20 to 25 minutes. While the dough rises, preheat the oven to 395 degrees Fahrenheit.

Place the dogs in the oven. Bake for 10 to 12 minutes. Let cool on the sheet for a few minutes before serving.

Serve with ketchup and mustard on the side.

That's a wrap for my offering to the Sunday Funday Halloween recipes event. We will return next week when I host a virtual pasta party as October is National Pasta Month. Stay tuned!