Soy Pigs in a Blanket

In a large mixing bowl, combine 2¼ teaspoons active dry yeast with ¾ cup warm water (110°F) and 1 teaspoon sugar; let stand for 5–10 minutes until foamy.

Add 2 cups all-purpose flour, 1 tablespoon vegetable oil, ½ teaspoon salt, and 1 tablespoon sugar to the yeast mixture, then stir and knead on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Punch down the risen dough, divide it into equal portions, and roll each portion into a long strip approximately 4–5 inches in length.

Wrap each dough strip around one soy sausage or frankfurter in a spiral or straight wrap, pressing the ends firmly to seal, and place seam-side down on the prepared baking sheet.

Brush the tops of the wrapped sausages with a plant-based milk or melted vegan butter wash, then let them rest for 15 minutes to allow a second short rise.

Bake in the preheated oven for 18–22 minutes until the dough is golden brown and cooked through; serve warm with your preferred dipping sauces.