An Amazing Portable Snack
Pølsehorn, or pigs in a blanket, are an awesome snack or roll to make for breakfast, lunch, or even brunch! The roll is super fluffy and delicious, and as long as you use decent quality hot dogs, the interior will be just as yummy. We used to absolutely love these as kids, so we would recommend trying them out!
Tips & Tricks
This recipe is simple! The dough is similar to our fødselsdagsboller recipe, and it’s just a different method of assembly because of the hot dogs. For our pølsehorn (pictured), we used 8 hot dogs cut into thirds. As you can see, there’s a lot more bread than hot dog, which we don’t mind, but if you want less bready pølsehorn, you can use 12 hot dogs cut in half instead. We hope you try the recipe! Leave a comment and a rating below and be sure to tag us on Instagram if you post a photo!
Pølsehorn (Pigs in a Blanket)
Ingredients
DOUGH
- 400 ml (1 3/4 cup) milk
- 2 tsp instant yeast (2.25 tsp active-dry yeast, 17.5g fresh yeast)
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 large egg
- 2 egg yolks
- 750 grams (6 cups) all-purpose flour
- 70 grams (5 tbsp) unsalted butter, softened
ASSEMBLY & TOPPING
- 1 packet of 8 hot dogs, 12 hot dogs, or 24 cocktail sausages
- 1 egg for egg wash
- Sesame seeds for the top (optional)
Instructions
- Heat the milk, in the microwave or a saucepan, until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add your yeast and 1 tbsp of sugar, stir, and leave it for 5-10 minutes until the mixture starts to bubble up, meaning your yeast is alive and not expired.
- Add the salt, egg, and egg yolks to a large bowl and mix well. Once the yeast mixture has bubbled up a bit, add it to the egg mixture. Mix well.
- Slowly add the flour and softened butter, mixing with a wooden spoon until the dough starts to come together.
- Knead until smooth and elastic, about 10 minutes. Add more flour if the dough is too sticky; it should be soft and smooth, not too sticky nor too dry. Use a stand mixer if you would prefer!
- Let rise at room temperature (if room temp is very cold wherever you are, put it in a warm place, i.e. under a light) for about one hour or until doubled in size.
- Once dough has risen, divide dough into 3 equal pieces and roll each piece into a circle. Cut each circle into 8 triangles for 24 rolls.
- Cut your hot dogs in half (if you want more hot dog in each roll) or into thirds (just make sure you have 24 pieces!), or use cocktail sausages. We cut ours into thirds because we like more bread, but adjust accordingly to your own preference! Place each piece on the larger end of the triangle and roll towards the point. If you end up having leftover dough because you want to adjust the ratio, you can always just roll them into round balls and bake them as rolls!
- Place the rolls on a prepared baking sheet with the point underneath so it doesn’t unroll. Cover and let rise for another 30 minutes. In the meantime, preheat your oven to 400 degrees F (204C).
- Brush with egg wash and add sesame seeds to the top.
- Bake for 15-20 minutes until golden brown!
These were a fun and tasty snack! For anyone who grew up making pigs in a blanket with Pillsbury crescent rolls, these were much breadier (at least if you’re using 8 hot dogs cut into thirds). However, the breading was delicious, and I wouldn’t have wanted any less — it was so much better than the canned crescent roll dough of my childhood!
Thank you for your comment! So glad you enjoyed them 🙂
can you make without eggs?
Hi – you can definitely make them without eggs but make sure you add less flour than the recipe says as well (just add a bit at a time – that’s what I always do!). Also, the dough may be a bit less soft but it should still be delicious!