In a medium to large mixing bowl, combine the yeast and warm water. Add the sugar, salt, egg, ghee, gluten-free flour, and almond flour to the bowl. Combine with a spoon or use the dough hook attachment on a stand or hand mixer.
Knead for 2 to 5 minutes and transfer the dough to your Instant Pot Pressure Cooker. Place the lid on your pot and select the yogurt function. Adjust the time to 1 1/2 hours and let it rise. If you do not have an Instant Pot, cover the bowl with a kitchen towel and allow to rise in a warm place for 1 1/2 hours. Preheat the oven to 400°F. Flour a smooth surface and place the dough ball on top. Flour the top of the ball and gently smooth out the dough until it forms a 10 to 12 inch circle, using more flour as needed. Cut the dough into 8 slices, like a pizza, and cut each slice into 4 more additional pieces. Pinch and press the dough into a line that can be wrapped around each dog.
With a paper or kitchen towel dry each hot dog. Wrap it carefully with the dough and place it on a greased baking sheet. Bake for 10 to 12 minutes.
Remove the mummy dogs from the oven and let cool for 5 minutes before dotting on mustard eyes and serving. Yum!