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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!
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Pølsehorn (Pigs in a Blanket)
We would recommend making these fluffy rolls for a party or for breakfast, but they are delicious any time of day. Enjoy with ketchup, mustard, or your condiment of choice!
Ingredients
DOUGH
- 200 ml milk
- 2 tsp instant yeast (2.25 tsp active-dry yeast, 17.5g fresh yeast)
- ½ tbsp sugar
- ¾ tsp salt
- 1 large egg
- 375 grams all-purpose flour
- 35 grams unsalted butter, softened
ASSEMBLY & TOPPING
- 1 packet of 8-10 hot dogs, or 16-20 cocktail sausages
- 1 egg for egg wash
- Sesame seeds for the top (optional)
Instructions
- If using active dry or fresh yeast – heat up the milk, either in the microwave or in a saucepan, until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add the yeast and sugar and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. If using instant yeast – just add the yeast and milk in the next step.
- Add the egg and salt to a large bowl. Either wait for the yeast mixture to froth up and add it, or just add the yeast, milk, and sugar in this step. 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 2 equal pieces and roll each piece into a circle. If you have a pack of 10 hot dogs, cut each circle into 10 triangles (so you have 20 total). If you have a pack of 8, cut each circle into 8 triangles (so you have 16 total).
- Cut your hot dogs in half, or use cocktail sausages. Place each piece on the larger end of the triangle and roll towards the point.
- 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!