10 Petit Jean Hot Dogs or Polish Sausage
Slices of American cheese (optional) – 1 per dog
4 1/2 teaspoons yeast
2 cups water
1/2 cup sugar
2 1/2 teaspoons salt
3/4 sup canola oil
2 eggs, beaten
8 cups flour
1.) In mixing bowl, let water and yeast set for a few minutes.
2.) Add, and whisk together sugar, salt, canola oil and eggs. Beat until foamy.
3.) Add 4 cups of flour, one cup at a time and stir. Switch to bread hook and add the remaining 4 cups of flour. Allow bread hook to knead until smooth. Add flour as needed if sticky.
4.) Allow to rise for 1-2 hours or until doubled in size.
5.) Punch dough down and separate into 10 dough balls. Flatten with rolling pin.
6.) Place your hot dog or polish sausage in the center of each dough circle and slice slits on down the side. Add cheese if you choose. Start from the top and wrap each side over the dog for a nice braided effect.
7.) Let the wrapped piggies rise for another 20-30 minutes. Brush on an egg wash (whipped egg and water) to make them shiny.
8.) Bake at 375 degrees for 12-15 minutes or until golden brown.