Hot Dog Buns

FOR THE TANGZHONG STARTER

45g - milk (or 3 tbsp)

45g - water (or 3 tbsp)

15g - flour (or  2 tbsp)

Using a small pot, stir these ingredients over a medium setting until they thicken making a paste or rue.  Set aside to cool.

In a Kitchen Aid add:

300g - flour (or 2.5 cups)

50g - sugar (or about a 1/4 cup)

5g  - yeast (or 1.5 tsp)

110g - milk (or 1/2 cup)

5g - salt (or 1 tsp)

1 large egg

60g - unsalted butter (or 4 Tbsp)

black poppy seeds (1/4 cup)

Mix all above ingredients (except the poppy seeds) and add the tangzhong starter.  Mix until dough comes together and is smooth, about 6 to 7 minutes.  Dough should be very sticky.  Place a cover over the bowl and let rise for 90 minutes.  

Dough should have doubled, dust flour over the dough and board.  Dump out dough and with scale weigh out 10 - 60g pieces.  Roll into bun shape and move to a pan with floured parchment paper and let sit for rest 15 minutes.  Place another tray over them to not form a skin.

Now is time to make the rolls.  In the second tray, add oil to a sheet of parchment paper.  Roll the dough over and smash lightly to remove the gases.  Fold over onto itself and tuck in the bottom a few times and roll with both hands into a hot dog bun shape.  Continue until all rolls are done.

Once all are done, cover with a second tray for 60 minutes.

Remove tray and in a bowl mix an egg with a splash of water.  Give an egg wash to the buns and douse with poppy seeds.

Bake at 350 for 25 minutes.