Flaky Weiner Rolls

 

When I was growing up, one of the favorite things my mother used to bake for us as a real supper treat was Weiner Rolls.  If Weiner Rolls were on the menu, we were all ecstatic!  We loved them.

To make them she would roll out regular pastry and cut it into rectangles large enough to cover a smoked frankfurter. She would spread American mustard onto each rectangle, top with a hotdog, roll up the pastry to encase it and then baked them until they were crisp and golden brown.

 

There was nothing fancy about them, but we absolutely adored them.  Every mouthful was a beautiful mix of flaky pastry, smoky hotdog and tangy mustard.  We could not get enough of them.

I think it is fair to say that they were one of our favorite meals and still are to this day! Nothing fancy. Just plain and simple, easy to make and using very few ingredients.

 

I think it is a recipe that my father brought with him into the marriage from his own childhood. His mother used to make these as well.  

I can remember going to Quebec to visit his family one time. As children we got very excited when my mother told us my Aunt Nadine was making weiner rolls for supper.

 

Unfortunately, she doused them all in tomato soup and embarrassingly (to my parents) all three of us children turned our noses up at them.

To this day I don't understand why she did that, but then, there is no accounting for taste. I can't say whether they tasted good that way, or bad. I think a bowl of soup on the side would have been nice, but I, to this day, reject a weiner roll doused in soup.

 

I recently bought myself Ina Garten's new cookbook, entitled "Go To Dinners."  I have all of her cookbooks. I love Ina.  All of her recipes are reliable and quite simple to execute.

Have you watched her show Be My Guest?  She has celebrities over for the day and interviews them and then they cook their favorite recipe for her.  I can imagine that would be quite daunting to cook for Ina Garten, but it would be fun!  I would LOVE to see her home in person and to cook with her.

 

This new book is filled with satisfying and uncomplicated recipes for delicious dinners.  Reliable, fool proof recipes that turn out perfectly each time you cook them. 

 

One of the recipes was for Flaky Weiner Rolls, OR  as she called them Hot Dogs in Puff Pastry! I was immediately intrigued.  They were very much like the Weiner Rolls of my childhood, except with a distinct upgrade!  Puff pastry instead of regular short crust pastry.

I just knew I had to try them!

 

WHAT YOU NEED TO MAKE FLAKY WEINER ROLLS

Very few and very simple ingredients. Just buy the best quality of each that you can, and you can't go wrong!

• 1 sheet of all butter puff pastry
• 4 all beef frankfurters
• 4 tsp Dijon mustard
• 1 small egg beaten together with 1 TBS water
• flaky sea salt and cracked black pepper
• additional Dijon mustard for dipping (optional)

Ina actually used two sheets of puff pastry in her recipe and still only got four rolls.  I think her hotdogs must have been quite a bit larger than mine. She used Hebrew National all beef hot dogs.

I used plain old Schneiders all beef hot dogs and one sheet of puff pastry was sufficient. Even if I had used their Juicy Jumbos I think I could have gotten away with one sheet.  It was the perfect ratio of pastry to hotdog.

DO USE ALL BUTTER PUFF PASTRY.  The other kind will not taste as good.  I always keep all butter puff pastry in my freezer. It thaws out quickly and is quite good.

 

HOW TO MAKE FLAKY WEINER ROLLS

Nothing could be easier. I know I am always saying that, but it's true!

Preheat the oven to 425*F/230*C/gas mark 7. Line a baking sheet with baking parchment.

Unroll your pastry sheet and cut it into four equal rectangles. Spread 1 tsp of mustard into the bottom half of the long side of each rectangle. Place a frankfurter on top of each.

Brush some of the egg wash onto the top half of each rectangle.

 

Roll up the puff pastry to encase the frankfurters, rolling from the bottom to the top side of the rectangles. Press lightly to seal along the egg washed edge.

Place spaced apart onto the baking sheet. Brush the tops and sides of each with some egg wash and sprinkle with some flaky sea salt and freshly ground black pepper.

Bake in the preheated oven for 25 to 30 minutes until crisp, puffed and golden brown.

Serve hot, with more mustard for dipping if desired.

 

These were really, really good.  A bit messier to eat than my mother's ones with the normal pastry.  If you want to try them with regular pastry, can I recommend my Butter & Lard Pastry?  It's the best.  Scroll partway down the page for the recipe.

I think these would also be very good if you spread them with a curry ketchup prior to baking, or even honey mustard.  If you want to make a good curry ketchup just whisk together some ketchup, a bit of hot mustard and some curry paste.

 

These are excellent all on their own with a bit of Dijon mustard on the side for dipping, but they would also be delicious served alongside a bowl of hot soup for a lovely supper, or even with a plate of baked beans.

They would also make great snacks for game nights and parties.  They are delicious full stop! 

Shortly after I finished taking photos Nutmeg tried to get in on the act. He likes hotdogs too!  I think it is the smokiness of them!  Mind you, he is a little bit of a glutton, just like his mommy!

If you are a fan of hotdogs, you might also like these:

HOT DOG ROLL UPS - Refrigerated croissant dough, spread with curry ketchup, relish and cheese and rolled up around smoky frankfurters, then baked. More cheese is sprinkled on top. Delicious!

BAKED CHILI CHEESE DOGS - Hot dogs. Refrigerated Pizza Dough. String Cheese. Canned Chili. It doesn't get much easier or tastier than this quick, easy and delicious supper that everyone loves!

Yield: 4

Author: Marie Rayner

Flaky Weiner Rolls

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

This recipe is a modernized riff on an old favorite that my mother used to make, adapted from a recipe by Ina Garten.

Ingredients

• 1 sheet of all butter puff pastry
• 4 all beef frankfurters
• 4 tsp Dijon mustard
• 1 small egg beaten together with 1 TBS water
• flaky seasalt and cracked black pepper
• additional Dijon mustard for dipping (optional)

Instructions

1. Preheat the oven to 425*F/230*C/gas mark 7. Line a baking sheet with baking parchment.
2. Unroll your pastry sheet and cut it into four equal rectangles. Spread 1 tsp of mustard into the bottom half of the long side of each rectangle. Place a frankfurter on top of each.
3. Brush some of the egg wash onto the top half of each rectangle.
4. Roll up the puff pastry to encase the frankfurters, rolling from the bottom to the top side of the rectangles. Press lightly to seal along the egg washed edge.
5. Place spaced apart onto the baking sheet. Brush the tops and sides of each with some egg wash and sprinkle with some flaky sea salt and freshly ground black pepper.
6. Bake in the preheated oven for 25 to 30 minutes until crisp, puffed and golden brown.
7. Serve hot, with more mustard for dipping if desired.

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