Hot Dog Flower Buns

Directions

1. To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
2. In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
3. Add the flour, remaining 57 grams cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
4. Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
5. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
6. On a lightly floured surface, divide the dough into 6 equal pieces.
7. You can use a rolling pin, but the dough is very easy to work with your hands (I just pulled it). Form each piece into an oblong oval that is about 4-inches wide and as long as a hot dog.
8. Place a hot dog in the middle of each oval and wrap it up so the dough meets in the middle and pinch it shut.
9. Slice the hot dog rolled dough into 6 even slices.
10. Take the 6 slices of one hot dog and place cut side up onto a baking sheet and form into a flower. Place one piece in the center and the 5 additional pieces around it to form a flour. Press the dough together. It’s okay if it doesn’t stick completely as it will bake together! Repeat this process with the other hot dogs, I placed 3 flowers on each baking sheet.
11. Beat the egg in a small dish. Using a pastry brush, brush the tops of the flowers with the egg wash.
12. Sprinkle the tops with the chopped green onions and sesame seeds.
13. Bake for 25 to 30 minutes or until the dough is golden brown.
14. Serve immediately.