Hot Dog Buns

1. Add ½ cup milk, ¾ cup water and 2 Tbsp butter to a saucepan. Heat it to 110°F and then add to the bowl of your stand mixer. Next add one packet of active dry yeast and 1 Tbsp sugar. Let them bloom for 10 minutes.

2. Add 250g bread flour, 250g all-purpose flour and 1 ½ tsp of kosher salt into a bowl and give a tiny whisk to combine.

3. Add one large beaten egg to the wet ingredients, then pour the dry ingredients into the bowl.

4. Using the stand mixer with a dough hook, mix on low speed for about 1 minute until everything is combined and then on to medium speed for 5 to 8 minutes, until a smooth, tacky, supple, ball of dough forms.

5. Clean out and lightly oil a bowl and place the dough inside. Let it rise for about one hour or until doubled in size.

6. Place the dough onto the work surface and flour well on both sides. Roll out, divide and shape hotdog buns. Watch the episode for my method!

7. Place them on a parchment-lined baking sheet at least 1 inch apart and spray with nonstick cooking spray. Loosely cover with plastic wrap.

8. Let sit until doubled in size.

9. Brush down the tops of each bun with a beaten egg.

10. Bake them in a 350°F oven for 15 to 25 minutes, or until they emerge golden brown and puffed.

11. Allow to cool completely on a wire rack.