Japanese Hot Dog Buns

Instructions

1. Prepare the dough
   In a large bowl, whisk together bread flour, sugar, salt, and yeast. In a separate bowl, combine warm milk and egg. Gradually add the wet ingredients to the dry ingredients while mixing. Once the dough comes together, add the softened butter and knead until smooth and elastic, about 10-15 minutes by hand or 7-8 minutes in a stand mixer.
2. First rise
   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size, approximately 1 hour.
3. Shape the buns
   Punch down the dough and divide it into 8 equal pieces (about 100g each). Shape each piece into a ball, then roll into an oval shape about 5 inches long and 3 inches wide. Fold the oval in half lengthwise and pinch the edges to seal. Place the shaped buns, seam side down, on a parchment-lined baking sheet, leaving about 2 inches between each bun.
4. Second rise
   Cover the shaped buns loosely with plastic wrap or a clean kitchen towel and let rise again until puffy and nearly doubled in size, about 30-40 minutes. Meanwhile, preheat the oven to 350°F (175°C).
5. Prepare for baking
   Gently brush the tops of the buns with egg wash. If desired, sprinkle with sesame seeds for decoration and added flavor.
6. Bake the buns
   Bake in the preheated oven for 18-20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 190°F (88°C).
7. Cool and serve
   Transfer the buns to a wire rack to cool for at least 10 minutes before slicing. To use for hot dogs, slice along the top of each bun (not all the way through) and place your cooked hot dog inside.