Whole Wheat Hot Dog Buns

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.

2: Cover it with plastic wrap to prevent a skin from forming.

3: To the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together.

4: Add the butter and knead until smooth.

5: Proof for 1-2hrs or until doubled in size.

6: Divide the dough into 10 equal sections and shape them into balls. Cover and let them rest for 15mins.

7: Doing one at a time, roll and shape each dough ball roughly 5” long. Place into a lined 11”x11” baking pan.

8: Cover and let rise for ~30mins-1hr or until the dough is noticeably puffy.

9: Preheat the oven to 350F, brush the top with egg wash, sprinkle with sesame seeds (optional), and bake for 22-26mins or until golden brown.