Supposedly Saturday, April 24th is National Pigs in a Blanket Day. Uh-huh. Okay! We filmed this process for our Culinary Cam YouTube channel and I will link to that as soon as it's live. In the meantime I'm giving you plenty of warning and lead time to make this for yourself because, trust me, you are going to want to eat these. This dough is my go-to for everything from dinner rolls to the actual rolls, Danish Fastelavnsboller . It's quick to make and such a great texture. I do skip the milk and the cardamom for regular uses. Ingredients Dough 13 grams active dry yeast 250 ml water, warmed to steaming but not boiling 100 grams butter, melted and slightly cooled 40 grams organic granulated sugar 450 grams flour + more for kneading 1 teaspoon baking powder 1 teaspoon salt 1 egg Assembly and Serving hot dogs (prefer organic, 100% grass-fed) ketchup mustard Also needed: rolling pin, baking sheet lined with parchment paper and silicone mat Procedure Doug...