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Homemade Hot Dog Buns with Claire Saffitz | Dessert Person

HOT DOG BUNS: MAKES 12

TANGZHONG:

½ cup whole milk

½ cup water

50g (6 tablespoons) bread flour

DOUGH:

490g (3¾ cups) bread flour, plus more, if needed, for work surface

2 large eggs, chilled, plus 1 egg for brushing the dough

¼ cup water

1 tablespoon granulated sugar

1 tablespoon neutral or olive oil

10g kosher salt (2¾ teaspoons Diamond Crystal or 1½ teaspoons Morton)

2 teaspoons / 6g instant yeast

4 tablespoons unsalted butter, cut into ½-inch pieces, chilled

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