Wheat Hot-Diggity-Dogs

1 Tbsp salt

2 Tbsp active-dry yeast (don’t need to soak it, just throw it in)

3 Tbsp sugar

1/3 cup oil

3 cups white flour

2 cups hot water (hotter than luke warm, but not scalding.  Add the flour first so you won’t burn the yeast with direct contact)

Mix together well, then add

3 cups wheat flour

Let dough rest, covered, for about 40 minutes.  In the meantime, prepare hotdogs by setting them out to be room temperature, or heating them in a pan of water on the stove.  Warm hot dogs will help the dough rise around them better for fluffier dough, instead of coming out doughy in the middle.

Roll out dough to about ½ inch thick on a lightly-floured surface.  Cut it with a pizza cutter, in rectangles barely as long as the hot dog, and wide enough to just barely wrap around.  (The dough will stretch.) Wrap the dough around the hot dog, pinching it together at the ends and down the middle.  Roll it a little in your hands or on the counter until the seam disappears, so it won’t crack open while cooking.

Set the wrapped hot dogs on a greased cookie sheet and let the dough raise for about 20 minutes before baking at 350° for 20 minutes.  You can also fry them in oil for a yummy scone-like treat.

Serve with a puddle of ketchup on the plate, with a little squirt of mustard, and dip the hot diggity dog in for each bite.       

(This is just my french bread/pizza dough recipe with wheat flour substituted)