Homemade Corn Dogs - cooking recipe

Ingredients

One of the following four options
2 loaves frozen white bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough) or 2 loaves frozen whole wheat bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough)
4 lbs commercial bratwursts
1 cup cornmeal
3 large garlic cloves
shortening, to grease pans with

Preparation

In food processor or coffee grinder, grind garlic cloves with corn meal in small batches until well powdered.
Sprinkle liberally over counter where dough is to be rolled.
Grease two cookie sheets.
Separate dough into four equal parts. Roll each section of bread dough out in thin strips, widening out to fit just over the ends of one brat to measure width.
Roll one brat at a time, cutting dough and pinching sides together over backs of each brat.
Roll again in corn meal on counter, adding more cornmeal sprinkle as needed to coat brats.
Arrange double the width of each corn dog on greased cookie sheets. Cover with warm damp towels; place in warm place and let rise until doubled in bulk.
Bake at 375 for 30 minutes; brush with butter. Serve.