Ingredients
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I loaf frozen bread dough, thawed
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butter-flavored non-stick spray or melted butter
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1 extra large egg
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2 tsp. sriracha hot sauce
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seasoned salt, to taste
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poppy seeds to taste (about 1 Tbl. or more), can sub sesame seeds
Instructions
The night before, wrap one frozen bread dough loaf with plastic wrap, place in fridge to thaw overnight.The next day, turn oven light on. Spray a baking sheet with butter-flavored non-stick spray.Slice loaf of dough in half lengthwise, then slice each into thirds making 6 pieces. Keep pieces wrapped that you aren't working on so that they don't dry out.Roll one piece at a time into an even rope that's a little shorter than twice the length of a hotdog. Slice rope in half, twist together, pinch ends, tuck ends under, and place onto baking sheet. Spray with non-stick spray. Repeat until all are done and sprayed. (Or you can use melted butter, but I've found that the spray works better for some reason.)Loosely cover with plastic wrap and pop into oven to rise until doubled. About 1 - 1/2 hours. (Mine only took one hour.)Remove from oven and turn oven on to 350 degrees F.Carefully remove plastic wrap, beat egg with sriracha sauce and brush generously onto buns coating well. Sprinkle top with seasoned salt, sprinkle nicely with poppy seeds.Pop back into fully heated oven and bake for 20-22 minutes until deep golden brown.Remove buns to a rack to cool. When fully cool, store in ziploc bag(s) to keep fresh.You can also make them smaller yielding 8 instead of 6 if using for hotdogs that are small. Making 6 works well for "bun length" or larger hotdogs, or of course for hoagies.You can also slice 6 buns into thirds for mini cocktail wieners yielding 18 from just one loaf of bread dough!
