Baked hot dog buns

In a bowl, mix all-purpose flour, salt, granulated sugar, and dried yeast so they are evenly distributed in the dry mixture.

Warm the milk to lukewarm, stir it into the dry mixture along with the melted butter, and use a spatula to combine into a soft dough.

Knead for 8-10 minutes by hand or 6-8 minutes in a stand mixer, until the dough is smooth, elastic, and only slightly sticky.

Place the dough in a clean bowl, cover with a towel, and let it rise in a warm place for 60-75 minutes, until it doubles in volume.

Turn the risen dough onto a lightly floured board and divide into 8 equal pieces, each about 100-110 grams.

Roll each piece into a tight log about 12-14 cm long, tuck the ends underneath, and transfer to a baking sheet lined with parchment paper.

Cover the buns on the tray and let them proof again for 30-40 minutes, until noticeably puffed and springy.

Preheat the oven to 200 °C (top and bottom heat). Beat the egg for brushing until smooth.

Brush the risen buns with a thin layer of beaten egg and, if desired, sprinkle with sesame seeds.

Bake for 12-15 minutes until golden, then transfer the buns to a cooling rack and allow them to cool for at least 15 minutes.

Slice the buns lengthwise, fill with a sausage and your preferred toppings, and serve warm or completely cooled.