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Mini Dogs with Butter Buns

























  • 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



  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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