Step 1

In the bowl of a stand mixer fitted with a dough hook, mix the flour, sugar, yeast and salt on low speed for 30 seconds to combine.

Step 2

In a seperate jug whisk together the milk and eggs, then pour most of it into the flour mixture. (Hold back a couple of tablespoons of liquid in case you don't need all of it.)

Step 3

Switch the speed to medium and knead the dough until it comes together into a soft ball. If it seems a bit dry after a few minutes, add the remaining liquid, about a teaspoon at a time, until it comes together around the hook but still sticks quite a bit to the bottom of the bowl.

Step 4

Add in the softened butter, one slice at a time and knead for 15 seconds between each addition. Continue to knead the dough for about 8 more minutes. The dough should be very soft.

Step 5

Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap) and keep in a warm place to proof for 1 ½ - 2 hours, until the dough no longer springs back when poked.

Step 6

Divide the dough into 6 equally sized pieces (about 3 ½ oz/100 g). Shape each piece into a smooth roll (see video above), then elongate into a 6-inch (15 cm) log. Pinch the seams of the dough together well so the bun doesn't pop open while baking. The dough should be smooth and crease-free (Shaping the dough into a smooth ball is very important. See my How to Shape Rolls video!)

Step 7

Place the hot dog buns on a lined baking sheet, seam-side down, cover with plastic wrap and proof for 45 to 60 minutes, until puffed slightly and the dough no longer springs back when poked.

Step 8

Once proofed, preheat the oven to 375°F (190°C), then brush each bun with egg wash.

Step 9

Bake for 20-22 minutes or until they are golden brown. Remove from the oven and cover with a clean, dry tea towel as they cool to soften the crust.

Step 10

Store completely cooled buns in an air-tight container in the refrigerator or at room temperature for up to 2 days. For longer storage, freeze for up to 6 weeks. Defrost at room temperature for about 1 hour.