Gluten-free hot dogs
Weekend breakfast, snacks for school, and entertainment for guests. Gluten-free hot dogs will win everyone over.
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- 10 g of yeast
- 250 ml warm milk
- 1 and ½ tablespoons granulated sugar
- 250 g Rolls mix Liana
- ½ tsp salt
- 2-3 tablespoons of melted lard
- 6 sausages
Next we need
- Liana rice flour
- beaten egg with a little milk
- sesame seeds
- We prepare yeast from yeast, sugar and milk, which we leave to rise for 10 minutes.
- Combine the Rolls mix, salt, prepared yeast and remaining milk in a bowl. Mix with a mixer with kneading paddles, add melted lard while mixing. Cover and leave to rise for 30 minutes.
- Knead the dough lightly on a work surface sprinkled with rice flour. We divide it into smaller parts, which we roll up and wrap around the sausages. Place the pre-prepared hot dogs on a tray lined with baking paper, cover with cling film and leave to rise for 30 minutes.
- Brush with beaten egg with a little milk and sprinkle with sesame seeds. Bake at 230°C for 15 minutes.
- Spray hot with water and let cool.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 10 g of yeast
- 250 ml warm milk
- 1 and ½ tablespoons granulated sugar
- 250 g Rolls mix Liana
- ½ tsp salt
- 2-3 tablespoons of melted lard
- 6 sausages
Next we need
- Liana rice flour
- beaten egg with a little milk
- sesame seeds
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