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375F, yield depends on the size of the bun
1) 3 tbsp. sugar
1) 1 ¼ cup whole milk, 115F
1) 2 tsp. active yeast
2) 3 cup bread flour (used 3¾cup)
2) ↓2 1 tsp. salt
2) 3 tbsp. (33g) potato starch (substitute)
3) 1 large egg, lightly beaten
4) 6 tbsp. (84g) unsalted butter, room temp.
For Brushing:
5) buttermilk

86g dough each makes 12

77g dough each makes 13

makes 15

Combine (1) set aside for 10min.

In a mixing bowl, combine (2).

Add in (1) and (3), use dough hook to mix it roughly run mixer at speed 2 then add in the butter (4) and gradually add flour just until the dough is not too sticky knead for 10min.

Transfer into oiled bowl and cover with saran wrap. Allow dough to rise for 1hr at room temp.

Punch dough down and portion the dough to your preference. Using your fingers tips flatten into rectangle and roll it into hot dog shape (note: dough expands ~1 inch in length). Allow the dough to rise again for 1 hour. Brush each bun gently with buttermilk prior to baking.

Use triple pan and bake at 375F for 20 minutes.

86g = makes 12

77g = makes 13 good for 6" hot dog.