Mummy Hot Dogs
20 Mummy Dogs
1 1/3 Cup Water, Warm (95-105°F)
1 Packet Yeast
1 Bag Wild About Bread™ Mix
1/4 Cup All Purpose Flour, approximate
20 Hot Dogs
1 container Candy Eyes
1 Tube White Frosting
Prepare Wild About Bread™ dough according to instructions and let proof at room temperature until double in size.
Preheat oven to 375°F
Prepare a baking sheet by lining with parchment paper or spraying with pan release spray.
Sprinkle half the All Purpose Flour onto a clean counter top and then dump the proofed dough onto the floured surface.
Knead the flour into the dough. Add more flour as you need to be able to handle the dough. This should take only about 10-12 kneads.
Shape the dough into a ball and then cut off a piece of dough about the size of a ping pong ball.
Roll the dough into a long strand.
Starting at one end of a hot dog, wrap the dough piece around the hot dog. It is important to anchor the beginning of the dough to itself before wrapping the dough down the length of the hot dog. You can anchor the end of the dough again to itself. Place the wrapped hot dog on the prepared baking sheet.
Wrap the remaining hot dogs in the same way until all hot dogs are wrapped. Place all the wrapped hot dogs onto the prepared baking sheet.
Bake for 12-17 minutes or until dough is fully baked.
Cool on a wire rack.
Attach candy eyes by applying a small amount of frosting to the back of the eyes. Arrange on a plate and serve with your favorite condiments.