Source: Taste of Home Cookbook

A new twist to an old favorite.
Serves: 10 servings
Prep Time: 90 minutes
Cook Time: 20 minutes


1 package (1/4 ounce) active dry yeast
1/3 cup sugar, plus 1 teaspoon, divided
2/3 cup warm milk, (110 degrees to 115 degrees)
1/3 cup warm water, (110 degrees to 115 degrees)
1 egg, beaten
2 tablespoons shortening, plus 2 teaspoons, melted
1 teaspoon salt
3-2/3 cups all-purpose flour
10 hot dogs
2 slices American cheese

In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in the slit of each hot dog. Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350 degrees for 15-18 minutes or until golden brown.