So, I grew up with these when my Dad would go to Vesecky's in Berwyn, IL. (https://www.facebook.com/VeseckysBakery/). When I moved away, the closest I could find was people baking hot dogs in crescent rolls... and it wasn't the same. Many years later, I spoke with the owner of Sikora Bakery in Cedar Rapids, Iowa (https://www.facebook.com/sykorabakery/), and he explained that what I was looking for was specifically a "Sausage Kolache", which just used the dough from a Kolache wrapped around the hot dog! Well, that put a whole new spin on it... Here's the dough recipe I used: https://www.tasteofhome.com/recipes/bohemian-kolaches/.
I have to say my kids were not raised as just hot dog and hamburger types, yet this is the ONLY time I've ever seen them actually beg me for hot dogs! Finally, credit to Slovacek's of West, Texas, for noting that these things actually had a name, besides "hot dog in a bun"!
dissolve yeast and 1 tsp sugar in the warmed milk. Let stand 10 minutes
In a mixer bowl, combine 2 cups flour, the rest of the sugar, egg yolks, salt, and butter. Once combined, add the milk/sugar/yeast mixture
continue mixing until smooth. Add enough remaining flour to make a "stiff dough". I almost always need the entire 6-1/2 cups of flour suggested by the original recipe.
once mixed, and kneaded (I use a kitchen aid mixer with the hook, so i don't need to knead), cover with a towel, and let rise until the dough doubles (~ 1 hour).
punch dough down, and let rise (covered again) again.
At this point, you can make the hotdogs and bake, but I usually make the dough the night before, and refrigerate (covered). (It will continue to rise)
roll the dough out, and cut into long strips, about 1/2" - 3/4" wide (and 10-12" long).
Wrap the hot dogs with dough, and "roll it" between your hands like a play dough snake, until the hot dog is completely encased in a thin layer of dough
Sprinkle poppy seeds, sesame seeds or kosher salt over the top (pat in lightly, so they don't roll off)
Bake at 350 degrees until the dough rises and begins to lightly brown - at this point, the hot dogs will also be completely cooked. Note: I've had luck par-baking, waiting until the dough just begins to firm up, and then freezing, and finally finish-baking after travelling, so they are fairly flexible. They're hot dogs, after all....
Ingredients
Directions
dissolve yeast and 1 tsp sugar in the warmed milk. Let stand 10 minutes
In a mixer bowl, combine 2 cups flour, the rest of the sugar, egg yolks, salt, and butter. Once combined, add the milk/sugar/yeast mixture
continue mixing until smooth. Add enough remaining flour to make a "stiff dough". I almost always need the entire 6-1/2 cups of flour suggested by the original recipe.
once mixed, and kneaded (I use a kitchen aid mixer with the hook, so i don't need to knead), cover with a towel, and let rise until the dough doubles (~ 1 hour).
punch dough down, and let rise (covered again) again.
At this point, you can make the hotdogs and bake, but I usually make the dough the night before, and refrigerate (covered). (It will continue to rise)
roll the dough out, and cut into long strips, about 1/2" - 3/4" wide (and 10-12" long).
Wrap the hot dogs with dough, and "roll it" between your hands like a play dough snake, until the hot dog is completely encased in a thin layer of dough
Sprinkle poppy seeds, sesame seeds or kosher salt over the top (pat in lightly, so they don't roll off)
Bake at 350 degrees until the dough rises and begins to lightly brown - at this point, the hot dogs will also be completely cooked. Note: I've had luck par-baking, waiting until the dough just begins to firm up, and then freezing, and finally finish-baking after travelling, so they are fairly flexible. They're hot dogs, after all....