Jumbo Wieners in a Blanket

1: Combine milk, honey, egg, and yeast. Stir to dissolve.

2: Add in flour and salt. Knead until dough comes together. Then incorporate butter and knead either by hand or with a stand mixer until dough is smooth and elastic.

3: Cover dough and let rise until double in size (1-2 hours).

4: In the meantime, cook your hot dogs if not already fully cooked. Make sure they are cooled to room temp before proceeding to the next step.

5: Punch dough to deflate. Divide into 10 pieces. Roll each piece into a ball, cover, and let rest for 20 minutes.

6: Using a rolling pin, roll each ball into a ~7” long, 4” wide oval.

7: Slice the inner part lengthwise about 6-7 times depending on the width of your dough.

8: Place hot dog perpendicular to dough and roll. Place onto a baking pan lined with parchment paper. Repeat for remaining dough.

9: Cover and let rise for 30 minutes to 1 hour until noticeably puffy.

10: Preheat oven to 350°F and arrange oven racks to upper and lower thirds of oven.

11: Gently brush the dough with egg wash and top with sesame seeds if desired.

12: Bake for 18-20 minutes until tops are golden brown, rotating pans at the 10-minute mark for even browning.