A recipe by Julie Van Rosendaal
In a large bowl, stir the yeast into about half of the water; let it sit for about 10 minutes, until foamy. Add the rest of the water, milk and canola oil, stir in about 3 cups of flour and the salt. Add more flour and knead until the dough is smooth and elastic, and tacky but not too sticky. Cover with a tea towel and let rest for an hour.
Cut the dough into about a dozen pieces and shape each around a wiener. Let rest for 15 minutes while you bring a large pot of water to a rolling boil and preheat the oven to 425°F.
Boil a few dough-wrapped wieners at a time, so you don’t crowd the pot (they will swell), and simmer for about a minute per side. Remove from the water with a slotted spoon and place on a parchment-lined baking sheet. Sprinkle with sesame seeds and bake for 20 minutes, or until golden.