Creepy Crawly Bugs

Last Wednesday we made Creepy Crawly Bugs

Hot Roll Mix

5 lbs. (20 cups) Unbleached Flour

1-1/4 cups Sugar

4 tsp Salt

1 cup Instant Nonfat Dry Milk

Directions: Combine all ingredients in large bowl.  Stir together to distribute evenly.  Put in a large airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 6 to 8 months, Makes about 22 cups Hot Roll Mix

Bread Dough

1 Tbsp active dry yeast

1 ½ cups hot (to the touch) tap water

2 eggs, beaten

5 to 6 cups Hot Roll Mix

Directions:  In a large bowl, stir yeast into water until softened. Stir in eggs, Beat in 5 cups Hot Roll Mix until blended.  Let rest for 2 minutes.  Stir in enough o f the remaining mix to make a soft dough.  Knead until smooth, 7-10 minutes.  Grease bowl.  Place dough in bowl turning to grease all sides.  Cover with a damp towel.  Let rise in a warm place until doubled in bulk, about 1 hour.

Punch down dough and divide into four equal parts.  This enough dough for 4 children to make their own batch of Creepy Crawly Bugs.

Creepy Crawly Bugs

Ingredients: Bread Dough, Smoked Mini Sausages or Hot Dogs, Chow Mein Noodles, Ketchup and Mustard.

Directions:

Roll out dough into ½ inch thickness,

then using a pizza cutter cut into 12 inch by 2 inch strips.

Wrap one piece of dough around each mini sausage or hot dog, leaving the rounded end showing. 

Place seam side down on an ungreased baking sheet. 

 

Bake at 350 F for 15-17 minutes or until golden brown. 

Remove "bugs" to a serving plate and cool for 2 minutes.

Insert Fried Chow Mein noodles into baked dough to resemble legs and antennae. 

Decorate with ketchup and/or mustard.  Serve warm.