Combine the flour, sugar, yeast, butter, and salt together. Add water little at a time and start kneading until it becomes a smooth dough. If dough turns out sticky add little of the flour to get a balance and to form a smooth dough.

NOTE - You may knead the dough by hand or by using a dough maker. I don't like the sticky feeling so I always have a KitchenAid dough mixer handy for these kinds of missions.

Once the dough is formed, cover the bowl with a cling wrap or cover lightly with a towel over the dough, leave it to rise for 30min to an hour time. At this point, the yeast will work its magic and will start to do its job. While the dough is doubling in size, you can start getting the hot dogs ready.

I used the jumbo size hot dog. You can use the mini hotdogs, weiners, or any flavored or size of hot dogs or sausages, they all would work just fine. So pick your hotdogs and cut it to the desired size. I had mine cut into 6 pieces each with 6 of it in the pack, so ended up making 36 total. The amount will vary depends on the hotdogs.

In a smaller bowl, beat an egg well and set it aside. Prepare the baking sheet with parchment paper or use a non-stick baking mat.

Take each piece of hot dog and wrap it up with a piece of the dough. It is up to you if you want to cover all the way around or if you want to cover only one side and leave the other side open. Be creative and wrap all the remaining hotdogs with the remaining dough. Place them all on the prepared baking sheet.

Just before you bake don't forget to use the already beaten eggs to brush it on top of the hotdog wrapped dough. (You may skip this step but by doing so you will not see the golden yellow crust on the top of the dough, instead, it will turn into a light brown look. Either way, the taste will still be great).

Bake on 180'C/350'F for 20-30min. When the top of the dough has turned to a light golden color it is time to take out of the oven. Let it cool before serving it with ketchup or hot sauce of your choice.