Name: Frankfurter Rolls
Ingredients: Repeat with the second half of the dough. Let rise and bake as directed for the hamburger buns, but only for about 12 to 15 minutes. Brush with melted butter after baking and cool, covered with towels, on racks.; Flatten each dough strip until it is 2 inches wide and fold it firmly in half lengthwise, with the seam at the side. Round the tips of the rolls with your fingers and lay them ½ inch apart in rows on a greased baking sheet. Leave an inch around the edges of the pan and an inch between rows. (The rolls will expand until their sides touch as they bake.); Follow the recipe for the hamburger buns through step 7. Then roll out half of the dough (refrigerate the rest meanwhile) into a sheet a scant ½ inch thick and about 15 inches long and 8 inches wide. With a sharp knife or a pastry wheel, trim the edges and divide the dough crosswise into 3 sections each about 5 inches long. Cut each section into 6 strips about 5 inches long and 1¼ inches wide.

Preparation info

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

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Frankfurter Rolls

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