This classic appetizer traditionally uses puff pastry which contains a lot of butter and is quite laborious to make. This dairy-free recipe uses a yeast dough to get the same puffed dough without all of the butter and work. To make this recipe vegan, use a vegetarian hot dog substitute.
Makes about 48 rolls
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
- 1 package yeast
- 2/3 cups warm water
- 2 T. honey or agave (if vegan, use agave!)
- 2/3 cups white flour
- ¾ cups wheat flour, plus more if needed
- 1 t. salt
- about 16 hot dogs or soy dogs, chopped into thirds
- ¼ cup soy milk, for brushing
- ¼ cup sesame seeds, for dredging
1. In a medium-sized mixing bowl, combine the yeast, warm water and honey. Let the mixture rest for about 5 minutes, or until foamy. Stir in the white flour with a wooden spoon until just combined. Cover the bowl with plastic and let the mixture rest in a warm place for 30 minutes.
2. Using a wooden spoon or a standing mixer with a paddle attachment, mix in the wheat flour and salt until dough pulls away from the sides or the bowl. The dough will be slightly sticky, but if it sticks to your hands or tears, the dough needs more a bit more flour. Turn the dough out onto a dry surface and knead for 2-3 minutes, or until elastic. Return the dough to the bowl, cover in plastic and allow the dough to rise until doubled in size, about 1 hour.
3. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
4.Divide the dough into 4 pieces and roll out each to about ¼” thick rectangles, keeping the other portions covered as you work. Cut each rectangle into 12 triangles. Place a hot dog third at the base of a triangle and roll the dough from base to tip, folding the “wings” against the sides. Brush the roll with the soymilk, dredge in the sesame seeds and place on the prepared sheet. Repeat with the remaining dough and hot dog thirds and bake until golden brown, about 15-20 minutes. Serve warm or at room temperature.