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Mini Dogs with Butter Buns

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 12 frozen yeast dinner rolls, thawed according to directions on package

  • 4 tablespoons of Challenge Butter, melted

  • Sesame seeds, poppy seeds or dried herbs for garnish

  • 24 cocktail sausages

  • Ketchup

  • Mustard

 

Directions

  1. Using kitchen shears cut each roll in half. Place onto a greased baking sheet. Spray tops with cooking spray and lightly cover with plastic wrap. Let rolls rise at room temperature until doubled in size. Brush the top of each roll with melted butter. Lightly sprinkle the rolls with desired seeds or herbs. Place into a preheated 350 oven for 12-15 minutes or until rolls are golden brown. Remove from oven and cool.

  2. Place sausage into a skillet over medium high heat. Cook until sausages are heated through, adding water to pan if necessary to prevent sticking.

  3. To assemble, cut a slit on top of each roll with a serrated knife to create a mini hotdog bun. Place sausages inside each bun. Serve with ketchup and mustard.

  4. Great served with Butter Toffe "Popcorn " Cupcakes for the perfect Movie Night! Click here for the recipe!

 

Creates 24 Mini Dogs

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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