by DeDe Smith
1 ½ t. yeast
3 T. corn syrup
1 teaspoon salt
3 to 3 1/2 cups flour
1 package hot dogs
1 egg white
4-5 tbsp Kosher salt
Add the flour to create a smooth and elastic dough, kneading on the counter to get desired results.
Let the dough rise until doubled, 30 to 60 minutes.
After it has risen, divide it into 16 pieces. Cut your hot dogs in half so you also have 16 pieces.
Take hot dog piece and wrap one of the balls of dough around it and seal it off. Continue with the remaining pieces. Place them a few inches apart on a parchment-lined or greased baking sheet.
Cover and let the rolls rise for another 30-45 minutes.
Gently cut slits in the top of the roll, brush the tops with egg white and then sprinkle generously with Kosher salt.
Bake at 425 for 10-14 minutes until golden brown.
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