HOT DOG!

HOT DOG! Right now all I want to do is watch reruns of the Dick Van Dyke Show, just because things seemed so simple and innocently funny. They weren't of course, but we could pretend. I pretty much gave up eating meat a year ago. To my surprise it wasn't that difficult and I could hope that I was not contributing quite as much to climate collapse. Come summertime though I confess that all I want is a hot dog with everything on it. On July 4th weekend I shopped for all the essentials but came up short when the market had no hot dog rolls! Lucky for me because I found out how easy it was to make your own. Here's my version of hot dog rolls made from a Parker House Roll recipe. Did you know that the first split top roll was created for Howard Johnson Clam Strips by Nissen Bakery in Portland, Maine? Hmmm Clam Strips next....

Split Top Hot Dog Rolls

Scald 1 c. milk Stir in: 2T sugar, 4T butter and 3/4t salt When cooled stir in 2T water and sprinkle 1T yeast to activate When combined add 1 beaten egg and work in 2 2/3 c flour. Knead to smooth and let rise until light and doubled. Turn out on a floured board and form into 6 long tubes. Arrange in a lined 6x10 or so tin pan with 1-2" sides. Slash the tops and brush with melted butter if you like. Let rise and bake in hot oven 375F for 20 minutes. Makes 6.

Landscape photo courtesy of Riley Murkett All others by Michèle Miller