To the milk add margarine and heat in the microwave until the last rastoplenny. Allow to cool to lukewarm, then add yeast, sugar and salt. Mix well to dissolve the yeast. Add eggs and again mix well. Last add the flour. Add just enough until the dough no longer stick to hands. We need a soft dough. After mixing put them in the bag and put into the refrigerator for at least 45 minutes. In General, it can be stored in the refrigerator up to 3 days, which is very convenient if You don't have time to bake immediately.

That's the way it looks the next day.

Divide the dough in half. One part put into the refrigerator, and the second to divide into 4 parts, each of which divide into two unequal parts: 2/3 and 1/3. In total we get 8 pieces.

Large pieces of rolled out rectangles and put on the middle of the sausage, close to the bottom edge.

Fold side edges of dough over sausage and put seam side down. From the edges of the dough that is closer to us, twist the ponytail. And because of that, that then formed the head and neck.

Now take small portion of dough (1/3) and divide it more equally. From one half of roll the flagellum, but that rolled out was the middle, and the edges are left thick-these will be the ears. Slightly press them with your fingers.

And in another twist the two thin flagellum-it will be legs. Puts them under a future dog, and his ears lay on "the neck", which we had formed.

Bake for about 15 minutes at 175 degrees. 5 minutes until ready to grease with a butter.

While the "dogs" a rest and cooled, will do the decoration: from thin slices of cheese with a pot lid with a small diameter cut out two circles (for each hot dog). It will be the eyes. To consolidate them using the peppercorns or cloves. Pepper or olive pieces to make the nose.

Repeat same with second half of dough or to bake rolls, which I did. This dough is perfect for them. Bon appetit!