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1
Into a bowl sift together the flour and the salt and blend in the butter until the mixture resembles coarse meal.
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2
In another bowl beat together the egg and the sour cream, add to the flour mixture, and stir the mixture with a fork until it forms a dough.
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3
Form the dough into a ball, dust it with flour, and flatten it slightly.
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4
Chill the dough, wrapped in waxed paper, for at least 1 hour or overnight.
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5
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.
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6
Spread the strip with a thin layer of the mustard and arrange 1 frankfurter lengthwise along a short side.
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7
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.
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8
Seal the seam on the frankfurter, cut the frankfurter crosswise into thirds, and arrange the pieces on an ungreased baking sheet.
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9
Roll up the remaining frankfurters in the remaining dough in the same manner, re-rolling the dough scraps and spreading the dough with the mustard when necessary, and cut them into thirds.
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10
(The frankfurters may be made 2 days ahead up to this point and frozen, covered tightly.
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11
Let the frankfurters thaw before baking them.)
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12
Brush the dough with the egg wash, sprinkle it with the caraway seeds, and bake the frankfurters in a preheated 375 degree oven for 20 minutes, or until the dough is golden and flaky.
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13
Serve the frankfurters warm or at room temperature.
