Chinese Hot Dog Buns

Ingredients

• g (2 cup s + 2 tablespoon s) bread flour(*Footnote 1)
• g (2 teaspoon s) instant yeast
• g (2 tablespoon s) sugar
• g (1 teaspoon) salt
• ml (3/4 cup + 1 tablespoon) evaporated milk(or regular whole milk)
• egg
• g (4 tablespoon s) butter, softened
• hot dogs
• tablespoon evaporated milk(or regular whole milk)

Instructions

1. Combine the flour, instant yeast, sugar, salt, milk, and egg in the bowl of a stand mixer ( Footnote 2). Mix together with a pair of chopsticks or spatula, until the liquid is fully absorbed and a shaggy dough forms. Attach the dough hook and turn the mixer on, gradually increase to setting 4. Knead for 10 minutes, occasionally scraping down the sides of the bowl.
2. Add the softened butter. Knead at speed 4 for another 5 to 10 minutes. After 5 minutes, pinch a small section of the dough using both of your hands, it should form a thin, semi transparent film without tearing. Knead a bit longer if needed.
3. Prepare a large bowl and spray with a thin layer of oil.
4. Once the dough has finished kneading, grease your hands with some oil, lift the dough from the mixing bowl and tuck it a few times to make a round ball, then place into the large oiled bowl. Cover the bowl with plastic wrap and let rest until the size doubles. It can take anywhere from 45 to 90 minutes depending on the room temperature.