This versatile dough recipe can be used for many applications, including hot dog buns,  bread, dinner roll and even cinnamon buns. The dough is light and moist and keeps well without becoming crumbly. This recipe uses an Asian technique referred to as Tangzhong, where you cook a small portion of the flour, milk and water into a paste before adding it to the rest of the ingredients. This helps retain the moisture in your bakes, along with keeping them fresher longer.

These buns are incredibly soft and maintain their tenderness even after a day or two and freeze well. They’re sturdy enough to support even the heartiest hot dogs and sausages yet are light, fluffy, and absolutely delicious, made with out better bread flour!

Tangzhong

• ¼ cup better bread flour
• ½ cup water
• ½ milk

Yeast Mixture

• 1 cup warm water
• 1 tbsp active dry yeast
• 2 tbsp sugar or honey

Dough

• 4.5 cups Better Bread Flour
• 2 tsp kosher salt
• 2 tbsp sugar
• 1 egg+1 yolk
• ¼ cup unsalted butter- room temperature

Step One
Start by making your Tangzhong or roux. In a small pot, add milk, flour and water and whisk together. Over medium heat, continue to stir until the liquid turn into a paste. Set aside or in the fridge and let cool.

Step Two
Activate your yeast. Add 1 cup of warm water, 1 tbsp of active dry yeast and 2 tbsp of sugar or honey. Stir and set aside for 10 minutes.

*I prefer active dry yeast over instant yeast, so I know the yeast is alive. Activating your yeast before incorporating it into your dough ensures a positive outcome.

Step Three
In your stand mixer, add your flour, salt and sugar and give it a stir.

Step Four
In a small bowl, add 1 egg + 1 yolk and whisk. Set aside.

Step Five
To your flour, add your egg, yeast mixture, tangzhong and ¼ cup room temp butter. Turn the mixer on low speed with a dough hook to start incorporating the ingredients. 

Step Six
As the dough begins to form, turn your mixer on medium speed and allow the dough to knead for 8-10mins. If there is dough stuck to the sides of the bowl, add a bit more flour until the dough becomes a smooth ball.

Step Seven
After the dough is done kneading, lightly oil a bowl and set the ball inside the bowl and cover it with plastic wrap and set aside to rise for 1.5 hours.

Step Eight
Prep a hot dog pan by greasing the inside with butter or lining a baking sheet with parchment paper.

Step Nine
Once your dough has risen, punch down your dough and place it out onto your counter. Divide dough into approx. 100g portions. Roll into 6'' logs, pinching the bottom to create a nice smooth seem. Place each roll on a parchment lined baking sheet or a greased hot dog pan seam side down. You can find link to hotdog bun pan here 

Step Ten
Cover and let rise for 20-30 min or until they double in size. Meanwhile, preheat your over to 350°F.

Step Eleven
Before you bake, egg-wash the buns to get a golden brown finish.
Take 1 egg +1 tbsp of water, whisk and gently brush over risen dough.

Step Twelve
Bake at 350°F for 20 mins or until golden brown. 

Step Thirteen
Let sit in baking dish for 10 mins, then invert them onto cooling rack.

Enjoy!