Hot Dog Buns (Bakery style)

Preheat your oven to 180°C. Add 1 tsp of sugar and yeast to the warm milk and stir thoroughly. Leave to ferment in a warm place, until the liquid becomes fluffy at the top.

In a stand mixer with a dough hook, add the flour, remaining sugar, salt, 1 egg and butter. Set the speed to speed 2 (or the second lowest setting) and leave to mix for 20 mins. Occasionally stop the mix in between to scrape off any flour or mixture stuck on the sides. The mixture may appear quite sticky at first but it will slowly come together to form a dough.

After 20 mins, use a spatula to scrape off any remaining mixture on the sides and shape the dough into a ball. Cover with cling film and let the dough rise for about 90 mins until it doubles in size.

On a floured surface, split the dough into 8 even sections and roll each into a long sausage shape. Carefully wrap each hot dog sausage 3-4 times and place on a non-stick baking sheet, leaving a few cm apart from each other. Cover with cling film and let it sit for 30 mins.

In a bowl, beat an egg and lightly brush the egg mixture over each bun. Sprinkle a few sesame seeds on top, and bake for 15-20 mins or until golden brown.