I was given three packages of hot dogs. Yeah, I know, hot dogs are on the low end of anything remotely nutritious, but hey, I was given these things and on my cash-strapped budget any food gift is vastly appreciated. And Butterfly loves them.
So, what to do with these things?
I was flipping through my sourdough cookbook (I'd already made the starter for pancakes) and came across the perfect recipe: "Frankfurters in Sourdough Buns". We just call them pigs in blankets.
This recipe makes 2 dozen little piggies which I put on two cookie sheets. I left the first sheet in the oven 5 minutes too long and they came out a little browner than I'd have liked. As I lifted the sheet out of the oven, the buns slid forward and a couple fell off the sheet onto the electric element. I wish I'd had my camera handy to photograph the splendid buns_on_fire to show you what NOT to do, but my adrenaline was up a little too high and those fiery buns ended up floating in the dish water in the sink. So sad.
The second sheet of buns came out perfectly, so those are the photos you get.
Basic Sourdough Starter
2 cups all-purpose flour
3 tablespoons sugar
1 envelope active dry yeast (1 tablespoon)
1/2 teaspoon salt
2 cups warm water
In a 4- or 6-cup plastic pitcher with a strainer in lad or in a large bowl, combine all ingredients. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps. Cover pitcher with lid turning strainer in lid to pouring lip. Cover bowl with a cloth. Set in a warm place free from drafts. Let ferment 2 to 3 days Stir mixture several times each day.
To use, remove starter needed for recipe. Refrigerate remaining starter in pitcher or in a plastic container with lid that has an air vent or hole in it. Label container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes 3 to 4 cups.
Sourdough Pigs in Blankets
3/4 cup hot water
3 tablespoons shortening
1/2 cup sugar
1 tablespoon salt
1 cup warm water
2 envelopes active dry yeast (2 tablespoons)
1/2 cup sourdough starter
1 egg, beaten
5 to 6 cups all-purpose flour
24 hotdogs
2 tablespoons butter, melted
In a small bowl, combine 3/4 cup hot water, shortening, sugar and salt. Stir until shortening is melted. Set aside to cool. Warm a large bowl. Pour 1 cup warm water into warmed bowl. Sprinkle yeast over warm water. Set aside to soften 5 minutes. Stir in cooled sugar mixture, sourdough starter and egg until blended. Stir in enough flour to make a soft dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes for until smooth and elastic. Add more flour if necessary. Place in greased bowl, turning to grease all sides.. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until almost doubled in size.
Grease 2 large baking sheets; set aside. Punch down dough. Turn out onto a lightly floured surface. Divide dough into 24 equal pieces. Roll or pat each piece into a 7" x 3" rectangle. Top each with 1 hotdog. Wrap dough around hotdog, covering completely. Pinch edges to seal. Arrange wrapped hotdogs on prepared baking sheets. Cover with a cloth and set i a warm place free from drafts. Let rise 45 minutes or until double in size.
Preheat oven to 400F. Bake hot dogs 20 to 25 minutes or until buns are golden brown. Remove from oven. Brush with melted butter. Serve immediately or cool on rack.
To refrigerate or freeze: Wrap 4 cooled buns airtight in foil or place in a container with a tight-fitting lid, making as many packages as desired. Refrigerate or freeze packaged buns. Store in refrigerator 5 days. Store in freezer about 5 months. To serve, preheat over to 400F. Bake refrigerated buns 10 to 15 minutes and frozen buns 20 to 25 minutes or until hot in center. Makes 24 servings.
Recipe from Sourdough Cookery
by Rita Davenport
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