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Directions

Prepare the Dough

1. Mix Ingredients: In a stand mixer bowl, combine bread flour, granulated sugar, salt, instant yeast, milk powder, milk, water, and 1 egg. Attach the dough hook and mix on medium-high speed until a dough ball forms.

2. Add Butter: Add the unsalted butter and continue to mix until well combined and the dough is smooth and elastic.

3. First Rise: Cover the dough and let it rest until doubled in size, about 1 hour.

Prepare the Filling

1. Cut Hot Dogs: Cut the precooked hot dogs in half, each about 5-6 cm in length. Set aside.

Shape the Dough

1. Divide Dough: Flour the baking mat (or countertop), your hands, and the dough. Press the dough gently to release large air bubbles. Divide the dough into small pieces, each about 10g.

2. Roll Dough: Roll each piece into a long, thin rope, long enough to wrap around the hot dog three times. Pinch the end of the rope onto one side of the hot dog to seal.

Second Rise

1. Let Rolls Rise: Place the mini hot dog rolls on a baking sheet. Let them rise until doubled in size, about 30 minutes. Preheat the oven to 374℉ (190℃).

Bake the Rolls

1. Egg Wash and Toppings: Brush each roll with egg wash (1 egg) and sprinkle with sesame seeds.

2. Bake: Bake in the preheated oven for 11 minutes or until golden brown.

Cool and Serve

1. Cool: Allow the rolls to cool slightly before serving. Enjoy plain or with condiments such as mustard, ketchup, or relish.