Tips: Corkscrew Breadsticks and U-shaped hot dog cradles

Corkscrew Breadsticks & Homemade U-shaped hot dog cradles
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This was fun! I'd made some bread dough for
burger buns, pita and pizza dough and set some aside
to play with. I rolled 1/4 of it out pretty thin
into a rectangle, one of the measurements being 6".
For the first idea, you need round wooden clothespins
(or several chopsticks bundled some way that is oven-safe,
I suppose .. someone will probably think of other ways to
shape these,too). For the second you need cannoli forms ..
or I thought of crumpling aluminum foil into a cylinder the
length of and slighly plumper than a hot dog (but I wanted them
to be smooth ... picky picky :-/. Please share any other
ideas you come up with .. 2 much $ to buy more forms. Can pipe
be used in the oven, I wonder???
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With the old-fashioned, round, wooden clothespins
(sprayed with non-stick spray and spread to cover with
my hand), I cut bread stick-like strips (about 6-7"x1/4-3/8")
and, secured one end (pressed it) and wrapped the dough
around the pin like a corkscrew, securing the other end by
pressing it to the pin. Wrap them loosely (several of mine
stuck) and allow them to cool before trying to release, if
the stick. I baked them at 350F for about 10 minutes, but watch
for them to be golden since I didn't time it exactly. The ones
that loosened were SO cute .. like banana curls. They'd be festive
on a table and certainly fun for children. I stayed around the
oven, btw, in case the sprayed wood and heat were not a good idea.
There were NO signs of burning or even darkening of the wood.
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The other thing is something I've been after for decades. Doeanyone remember the U-shaped hot dog "buns?" I've seen them around
again recently (maybe they never left ..?) and got intrigued by
the possibility of making them myself. Finally I spotted cannoli
forms (round metal forms like an open-ended hot dot) and got them
for this eventual experiment. Yesterday was the day.
.
With the same rolled out dough, I rolled some of it over the form
until it made a U, then cut it away with a pizza slicer. The
"buns" were baked draped over the forms. I'd sprayed the forms
but not secured the long edges .. the one that inadvertently got
secured, however, came out PERFECTLY! This is not only a fun
change for hot dogs, but any filling could be piped into the "U"
for a weird sandwich .. and they could be cut in smaller lengths
for unique appetizers. Oh, for the calorie/fat-counters among us,
as a hot dog bun, making the dough without fat (or even just 1 t. oil
per 3 cups of flour works) and rolling it thinly like that, gives not
only less fat but MUCH less bread .. and still the satisfaction of
having some, say with a VLF or vegetarian hot dog.
.
May not be your thing to play with dough like this, but it if is, this
may be fun for you and those you feed, too. :-)
.
Janet