Tuesday, November 8, 2011

Wiener Rolls

These wiener rolls are ideal if you are taking lunches to work or school. They are great for a quick meal, just add a bowl of soup or a salad. My son loves these smothered with a tomato soup gravy. The dough is simple and easy to work with.

Ingredients:
  • 1 3/4 cups flour or use 1 cup white and 3/4 cup whole wheat
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon dry mustard 
  • 1/4 cup shortening
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 9 wieners, cut in thirds
Method:
  1. Mix dry ingredients in a medium sized bowl or in your food processor.
  2. Cut in shortening with a pastry blender.
  3. Stir in sour cream and milk and mix only until a ball forms.
  4. Using a little flour, roll out the dough and cut into strips, the width of the wiener pieces. Cut each strip into squares, just large enough to roll the wiener piece.
  5. Roll up a piece of wiener in each square and place seam side down on a parchment lined sheet. Usually I end up using 9 wieners, depending on the size of wieners or how thick my dough has been rolled out. 
  6. Bake at 400º for 15 minutes.
  7. Serve with your choice of mustard, a salad or a bowl of soup.
  8. Yield: 27 rolls

18 comments:

  1. Haloli!Hum wie lecker deinen Rlls...das essen wir auch in Brasilien wenn Party-Zeit ist!
    Ich bin traurig,meine Freundin ist gestorben(heidegeist.blogspot.com).Schöne Woche.Bussi.Lu.

    ReplyDelete
  2. Es tut mir leit das deine freundin gestorben ist, herzlichen beileit...Tretswelt

    ReplyDelete
  3. oh...i love these, and i know my granddaughters will love them too. we have an amish market where we live, and we shop there, we love their pretzels and pretzel dogs with cheese. will try this recipe. have a nice day....rizzi

    ReplyDelete
  4. Thank you for this recipe! I've been looking for a homemade version of these, but without a really puffy crust. They look great.

    ReplyDelete
  5. excellent with a bowl of soup on a chilly fall weekend!

    ReplyDelete
  6. My mother always make sausage rolls at Christmas. She uses a dough similar to this and puts in some good, precooked Mennonite sausage (like Winkler sausage) instead of wieners. It is always a hit!

    ReplyDelete
  7. I made this recipe for our supper tonite and paired it with a vegetable soup. It went over really well. I have made a recipe similar to this for years, but this dough is much nicer! I think it's the addition of sour cream that does it. I made a double batch so that there would be some left to stick in the freezer for lunches. Thanks for another great recipe!

    ReplyDelete
  8. YUMM!!! I am pretty sure I clean you out of these every single time I am over! You had better bring some with you tomorrow when you come visit! or else...

    ReplyDelete
  9. These look so yummy! Can I substitute butter instead of shortening. If so, how much butter can I use. Thanks so much.

    ReplyDelete
  10. Anonymous..I haven't used butter in this recipe but would think that should work and I would use the same amount. If you try that please let me know what you think.

    ReplyDelete
  11. I used butter in place of the shortening, and they turned out great. I used the same amount as the recipe said.

    ReplyDelete
  12. Well, I think a batch of these made up for our Public Works guys coming in for lunch on a rainy stormy coastal day would be perfect. Thanks for sharing, I just know they are yummy!

    ReplyDelete
  13. I tried this tonight with butter. It was amazing! Thank you so much for sharing.

    ReplyDelete
  14. These would be even better with Farmer Sausage!

    ReplyDelete
  15. This was amazingly easy to prepare. Loved the taste too. Thank you for sharing such an easy recipe to follow.

    ReplyDelete
  16. Topped some cheese on the wiener and rolled it and it came out perfectly! simple and nice recipe!

    ReplyDelete
  17. This is the fourth time I am making these. We are having a luncheon for our daughters 1st birthday. We use our own venison or pork sausages and they are amazing. Both the kids and grown ups love them. I also use butter and works great and have added a little cheese with fantastic results.

    ReplyDelete
  18. This is the fourth time making these. I am making them for our daughters first birthday luncheon. Kids and grown ups love them. I use butter as well and our own venison or pork farmers sausage. I have tried with a little cheddar and those are my favourite.

    ReplyDelete