Soft golden puppy-shaped buns filled with hot dogs and finished with mustard. An adorable lunch or party recipe made easier with prepared dough.

Scale

Line a large baking sheet with parchment paper. Divide the dough into four equal portions, reserving about one-quarter of each portion for the puppy details.
Roll each larger dough piece into a smooth 6- to 7-inch log. With the reserved dough, shape a small oval head, two teardrop ears, four paws, and one curved tail for each bun.
Attach the head, ears, paws, and tail to each body, using a little water at the seams. Cut two shallow toe marks into each front paw. Press in the olive or sesame eyes and olive nose.
Cover the shaped buns loosely and rest for 15 to 20 minutes. Meanwhile, heat the oven to 375°F (190°C).
Whisk the egg with the milk or water. Brush the egg wash over the buns. Bake for 18 to 22 minutes, rotating the pan once, until deeply golden. Brush with melted butter if desired and cool for 10 minutes.
Cook the hot dogs according to the package directions. Cut a lengthwise slit along the top of each bun without cutting through the bottom. Add one hot dog to each bun and serve with mustard, ketchup, or your favorite toppings.

Bring cold dough to room temperature before shaping.

Use water to secure the small dough pieces to the body.

Refrigerate assembled, unbaked buns for up to eight hours; add egg wash immediately before baking.

Store the buns and hot dogs separately for the best texture.

Keywords: dachshund hot dog rolls, puppy buns, hot dog rolls, party food, kid-friendly recipes