Oktoberfest recipe: Hot and Crusty Frankfurter Rolls

These light and crusty rolls appeal to all ages, from children and teenagers to adults, and they're a perfect dish for your summer barbecue.

Simply roll crustless slices of white bread spread with German mustard and curry ketchup around the Frankfurters, then butter and bake for a few minutes until crisp.

To add a tangy bite, add thin slivers of pickled gherkins before rolling up. Ideally, choose bread slices that are slightly narrower than the Franks so they pick out attractively each side.

Make sure to use genuine German Frankfurters and German mustard, curry ketchup and pickles.

Ingredients​

• 6 large thin slices of white bread
• German sweet or medium-hot mustard to spread
• a little curry ketchup (optional)
• 6 Frankfurter sausage
• 3 German pickled gherkins cut in slivers
• 1 3/4 oz butter, melted

Method

• 1. Cut the crusts from the bread and using a rolling pin, roll to make the bread a little pliable
• 2. Spread thinly with the mustard making sure it reaches the edges evenly, then drizzle over a little curry ketchup, if used. Place a Frankfurter at the top end and tuck in a couple or more the gherkin slices.
• 3. Roll up quite firmly, place joint side down on a baking tray and secure with a wooden toothpick. Brush the top and sides with the melted butter.
• 4. Make 5 more rolls in the same way then bake for 12-15 minutes until golden brown and crisp. Remove and cool until warm. Take out the sticks before serving.

Makes 6 - Recipe courtesy of Roz Denny, Modern German Cooking.