Frankfurters in Mustard Caraway Pastry
Roll the dough into a rectangle 1/8-inch thick and trim it into a strip whose width is equal to the length of 1 frankfurter. Spread the strip with a thin layer of the mustard and arrange 1 frankfurter lengthwise along a short side. Roll the dough around the frankfurter to just enclose it, leaving a 1/2-inch overlap at the seam, and cut off the dough-enclosed frankfurter from the rest of the rectangle. Seal the seam on the frankfurter, cut the frankfurter crosswise into thirds, and arrange the pieces on an ungreased baking sheet. Roll up the remaining frankfurters in the remaining dough in the same manner, rerolling the dough scraps and spreading the dough with the mustard when necessary, and cut them into thirds. Brush the dough with egg wash, sprinkle it with the caraway seeds and bake them in a preheated 475 degree oven for 15 minutes, or until the dough is golden and flaky. Serve warm or at room temperature.