First Step: Prepare Ingredients and Proof Yeast Warm your milk to about 110°F (43°C) to activate the yeast without killing it. Mix 2 teaspoons yeast with 1 teaspoon sugar and warm milk in a bowl. Let it sit for 5 to 10 minutes until foamy, indicating the yeast is active. (If using instant yeast, you may mix directly without proofing.)

Second Step: Mix Dry Ingredients In a large bowl, combine 2½ cups bread flour, remaining sugar (1 tablespoon), and salt. This dry blend forms the basis of the dough’s structure and flavor.

Third Step: Form the Dough Add the proofed yeast mixture, 1 egg, and melted butter to the dry ingredients. Stir with a sturdy spoon until a rough dough forms. Cover and let rest for 5 minutes to hydrate flour and relax gluten.

Fourth Step: Knead the Dough On a lightly floured surface, knead the dough for 3 to 4 minutes, gradually adding the remaining ¼ cup flour as needed. The dough should be soft yet slightly sticky avoid adding too much flour to keep buns airy and tender.

Fifth Step: First Rise Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes or until doubled in size. For deeper flavor and texture, refrigerate overnight (8–24 hours) for a slow rise; then bring dough to room temperature before shaping.

Sixth Step: Shape Buns Punch down the dough and turn onto a floured surface. Divide into 8 equal pieces for larger buns or 10-12 for smaller ones. Flatten each piece into a 5-inch rectangle, roll tightly into a cylinder, and pinch seams. Place seam-side down on parchment-lined baking sheets.

Seventh Step: Second Rise Brush buns with egg wash to develop a shiny crust. Cover loosely and let rise until puffy, about 15 to 60 minutes depending on ambient temperature and whether dough was refrigerated.

Eighth Step: Bake Preheat oven to 350°F (175°C) for a soft crust or 400°F (205°C) for a slightly crisper crust. Bake buns for 12 to 20 minutes until golden brown and hollow-sounding when tapped.

Final Step: Cool and Serve Cool buns on a wire rack to prevent sogginess. Serve fresh with your favorite hot dogs or store in airtight containers these buns keep soft at room temperature for up to 4 days or freeze up to 3 months.