Recently I purchased the most amazing, spicy, tangy Dijon mustard. My favorite mustard carrier is a hot dog, a nice, local, beef version of course. To make it a little more interesting, I encased every hot dog in a soft, potato crust. It looked appetizing and tasted amazing. The rolls also froze well.
3 tbsp oil
3 tsp yeast
1 tsp sugar
1 tsp salt
12 hot dogs
4 oz grated cheddar cheese
Boil the peeled potatoes in salty water and press through ricer and mix with the flour and salt.
Bloom the yeast with the sugar in the water. Add the buttermilk, oil and the flour-potato mixture. Knead into a smooth dough. Add more flour as necessary to yield a soft but not overly sticky dough.
Allow to double in size in a warm place covered with foil. Cut the dough into 12 pieces and fill with hot dogs and cheese. Seal and place onto baking shape lined with parchment paper, sealed-side down.
Brush tops with egg, sprinkle with sesame seeds. Allow to rise 30 minutes.
Bake at 350F until golden brown, about 30 minutes. Cool on a cookie rack and freeze or serve.