Fluffy Filipino Hotdog Buns

Directions

1. In a stand mixer fitted with the dough hook, combine bread flour, instant dry yeast, and granulated sugar. Mix for 30 seconds on low, just until distributed.
2. Stream in the whole milk, melted butter, and only 1 egg (save the other egg for egg wash). Knead on low-medium speed for about 4 minutes, until it comes together. Then, add salt.
3. Knead the dough on high speed for 15-20 minutes, until smooth, elastic, and passes the 'windowpane test.' It will be ready when you pinch a pingpong-sized portion of the dough, and can gently stretch it to form a thin film without ripping.
4. Shape the dough into a ball, and cover with cling wrap or a damp towel. Leave in a warm place to rest for about 60mins., or until double in size.
5. Once doubled in size, uncover the dough and punch out the gases. Divide into 10 equal portions (about 78g each).
6. Take one piece at a time and flatten by hand or with a rolling pin. Roll into a log about double the length of the hotdog. Pinch and roll to smooth out the seams.
7. Twirl one log 3x around each cooked hotdog, tucking the ends. Place the buns on 2 baking trays lined with parchment paper, leaving enough space between each hotdog bun.
8. Cover the hotdog buns with cling wrap and proof for about 30 minutes or until double in size.
9. Once double in size, lightly brush each bun with egg wash (1 egg + 1 tablespoon water). You can sprinkle sesame seeds for garnish.
10. Bake each tray in a preheated oven at 350F or 180C, for about 15 minutes or until golden brown. You can quickly rotate the tray halfway to ensure even browning.
11. Right out of the oven, brush the hot buns with the glaze (melted butter + sugar mixed together).
12. Cool completely in a cooling rack and enjoy!