Baked Mini Corn Dogs

This recipe was featured in the new Food Network Magazine.

Baked Mini Corn Dogs:

1 cup reduced-fat milk

1 package active dry yeast

2 tablespoons extra-virgin olive oil

2 tablespoons packed light brown sugar

1 cup fine yellow cornmeal

1 3/4 cups all-purpose flour, plus more for dusting and kneading

1 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cayenne pepper

9 reduced fat hot dogs, halved crosswise - (I used Nathan's mini hotdogs)

1 large egg, beaten - I omitted this part

1 tablespoon black sesame seeds (optional) - I omitted this too

Warm the milk to about 100 F in a sauce pan; pour into a medium bowl. Spring in the yeast and left soften for about 2 minutes. Stir in the olive oil, brown sugar and corn meal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. After the rise i wrapped each hotdog in the cornbread and placed onto a Silpat lined cookie sheet. I baked the dogs in a 450 degree oven for 15-20 minutes.