Infused Recipes: 420 Mummy Dogs

Infused Recipes: 420 Mummy Dogs | Edibles Magazine | Edibles List

1 tbsp Sugar
2 tsp SAF Instant Yeast
1 ¼ tsp. salt
2 tbsp Canna Olive Oil (Try Goodies by Magooch Gravity Lock Extra Virigin Olive Oil)
¼ cup Milk
1 cup Hot Water
3 cups flour (approximately)
1 pkg Hot Dogs
Mustard or Ketchup

Combine sugar, yeast, salt, canna olive oil, milk, and water in a large mixer bowl. (I used my Bosch.) Add enough flour to make a soft dough. Knead on low speed until the dough is smooth and elastic, about 5 minutes. Let dough rest 5 minutes. Break off pieces of dough and roll into ropes. Wrap around hot dogs. Make sure you leave a space for the eyes! Place on lightly greased cookie sheets. (I always have extra dough, so I just form rolls or breadsticks with the leftovers.) Let rise for 30-45 minutes. Bake in a preheated oven at 350° until lightly browned, about 18-20 minutes. Use a toothpick dipped in ketchup or mustard to make the eyes. Serve warm with extra ketchup and
mustard for dipping.

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