Combine yeast, sugar and 1/2 cup warm water. Allow to sit 5 minutes for yeast to proof.
In a small bowl whisk together egg and agave nectar.
In a large bowl (or stand mixer bowl) combine gluten free flour and salt.
Beat in softened butter till mixture appears crumbly.
Add in yeast mixture and egg mixture.
Beat until well combined.
Slowly add in 1/4 cup water until mixture forms a dough.
Roll out dough to about 1/8-1/4 inch thickness.
Cut strips the length of the hot dog.
Brush dough with butter.
Roll hot dog in dough.
Cut into 4 pieces
Continue with remaining Hot Dogs.
Place on a baking sheet and cover. Allow to rise for 30 minutes in a warm place (or oven preheated to 200 and then turned off)
Brush tops with butter and bake in a 375 degree oven for 15-20 minutes.