Frankies in Blankies
Silly, delicious, fun – these Frankies in Blankies are the perfect party food or light lunch. Especially on days where you feel like having a little fun with your food. These aren’t going to win any nutritional awards, but for what it’s worth there is a decent amount of protein and the bread is lovingly made from simple ingredients.
There’s no super food ingredients except for a generous sprinkling of love. Some days that’s enough, but you are welcome to add in a side salad if you’re really trying to keep up with your reccomended veg intake.
Cocktail Franks (frankies) are known as ‘Cheerios’ in Australia which is confusing for any other country that associates the term with breakfast cereal. This sausage is practically the same as the brittish Saveloy too, although miniature in size and generally served at parties with lashings of tomato sauce after being boiled or steamed.
If you enjoyed this delicious bread treat, please go check out my other bread recipes here.
Frankies in Blankies
Combine Flour, Yeast, Salt, Sugar, Milk & 1 egg in the bowl of a stand mixer fitted with a dough hook attachment.
On the slowest speed, combine ingredients into a soft dough and let the machine knead the mixture for approx. 5mins
With the mixer still running on it's lowest speed, dollop in the softened butter gradually - allowing it to mix into the dough. Continue kneading until fully incorporated.
Shape the dough into a ball and leave covered to rest for an hour (allow it to approx. double in size - this could take a bit longer or happen a bit quicker depending on your climate.)
Line a large baking tray with baking paper or a silicone baking mat.
Divide your dough into 16 equal sized pieces - I prefer to do this by weight for consistency, but you can eyeball it if you prefer.
Using your hands, roll and stretch each ball into a long thin sausage / worm (like you would with play-dough at preschool). Take this long strand and wrap around your cocktail frank - leaving the ends exposed. Repeat for all franks & dough.
Cover your wrapped franks with a clean tea towel or some oiled cling-film. Leave to rest for 30-45mins. Preheat oven to 180oC while you are waiting.
In a small bowl, crack & whisk the remaining egg. Use a pastry brush to evenly coat all the frankies in blankies with your egg wash. Sprinkle with sesame seeds or other toppings as desired.
Bake hotdog rolls in the oven for 15-20 minutes until golden brown and cooked through. Let cool on a wire rack before serving with tomato sauce!
Ingredients
Directions
Combine Flour, Yeast, Salt, Sugar, Milk & 1 egg in the bowl of a stand mixer fitted with a dough hook attachment.
On the slowest speed, combine ingredients into a soft dough and let the machine knead the mixture for approx. 5mins
With the mixer still running on it's lowest speed, dollop in the softened butter gradually - allowing it to mix into the dough. Continue kneading until fully incorporated.
Shape the dough into a ball and leave covered to rest for an hour (allow it to approx. double in size - this could take a bit longer or happen a bit quicker depending on your climate.)
Line a large baking tray with baking paper or a silicone baking mat.
Divide your dough into 16 equal sized pieces - I prefer to do this by weight for consistency, but you can eyeball it if you prefer.
Using your hands, roll and stretch each ball into a long thin sausage / worm (like you would with play-dough at preschool). Take this long strand and wrap around your cocktail frank - leaving the ends exposed. Repeat for all franks & dough.
Cover your wrapped franks with a clean tea towel or some oiled cling-film. Leave to rest for 30-45mins. Preheat oven to 180oC while you are waiting.
In a small bowl, crack & whisk the remaining egg. Use a pastry brush to evenly coat all the frankies in blankies with your egg wash. Sprinkle with sesame seeds or other toppings as desired.
Bake hotdog rolls in the oven for 15-20 minutes until golden brown and cooked through. Let cool on a wire rack before serving with tomato sauce!
Notes
Yes – you can cook leftover dough as plain buns, filled buns or savoury scrolls.
In buns, savoury fillings like drained seasoned tuna or tuna with mayo & corn would work well. Alternatively, leftover roast beef with pesto and sundried tomato would also be delicious.
Stretch a ball of rough into a roughly square shape, dollop your filling and wrap the edges over the filling – pinching to close up as a parcel and placing seam side down before brushing with egg and baking.
I’m glad you asked, you can top with 10g or so grated cheese before baking and it is delicious!
Key Ingredients
