Baked hot dog buns

Start with a simple dry mix. Combine all-purpose flour, salt, granulated sugar, and dried yeast in a bowl. Stir until evenly distributed.

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. The finished dough should feel 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.