Wieners in Dough

1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent it from forming a skin.

2: In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved.

3: Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until almost doubled in size.

4: Punch dough to deflate and divide into 12 equal sections. Form into balls. Cover and let rest for 15 mins. Meanwhile lightly grease a 9”x13” pan.

5: Doing one at a time, roll the dough into a long oval ~9” long. Cut slits lengthwise, making sure to stop 3/4 of the way. Place the hotdog and cheese (optional) at the end with no slits and roll it into a log. Place into the pan. Repeat with remaining dough.

6: Cover and let rise for ~45mins or until noticeably puffy. Preheat the oven to 350°F.

7: Brush with egg wash before baking. Top with sesame seeds (optional). Bake for 25-30mins or until the top is golden.