5 cups all-purpose flour
1 teaspoon kosher salt
1 3/4 cups hot water (approximately 125 degrees)
4 teaspoons active dry yeast
5 1/2 tablespoons melted margarine or butter
2/3 cup warm milk
8 hot dogs or other sausage, such as bratwurst
1 teaspoon sugar
1/3 cup baking soda
2 egg yolks, lightly beaten
Coarse sea salt or flaky salt
Place flour and salt in a bowl and combine. Mix hot water with yeast and, when foaming, gradually add to flour.
Combine melted butter with warm milk. Add to flour mixture and stir until it becomes a soft, sticky dough. Turn out onto a floured work surface. Knead until elastic dough forms, about 5 minutes. Place dough in an oiled bowl and cover with plastic and allow dough to double in volume, about 30 minutes.
Punch down dough on a floured work surface and divide into 8 pieces and shape into round buns. Slash tops of each bun with an X using a serrated knife. Cover with a towel and let rise until doubled again, about 15 minutes.
Wrap dough around each hot dog or make a rope with piece of dough and wrap around the hot dog in pole-fashion. Rest the dough-wrapped hot dogs on a greased baking sheet.
Preheat oven to 375 degrees.
Bring a large pot of water to a boil and add sugar and baking soda (the baking soda will make the water bubble heavily, so add it gradually). Boil each roll for 30 seconds, then flip and cook for another 30 seconds. Remove with slotted spoon or tongs and place back on greased baking sheet. Brush with egg yolk and sprinkle with salt. Bake until brown, about 20-25 minutes. Serve with grainy mustard and Bavarian beer.