Optionally, preheat a bowl with additional boiling water, and then dump out.

Measure 99g of boiling water into a bowl.

Immediately add 62g bread flour and mix quickly and thoroughly so no dry flour remains.

Allow to cool completely. It is best to let this sit in the fridge overnight to fully hydrate, but it can be used immediately after cooling.

In the bowl of a stand mixer, add the ingredients in the order listed above. Mix on low speed for 8-10 minutes depending on the protein content of your flour. If mixing by hand, you may use melted butter instead so you can mix it into the dough easier.

Let dough rest for 10-15 minutes.

Shape into a round ball and for best flavor, place in a covered container to cold ferment in the fridge for 12-24 hours. If not cold fermenting, cover and let rise for about an hour or until doubled in size.

After fermenting, weigh dough ball and divide by 6 to get the weight of a single bun.

Divide the dough into 6 equal pieces.

Designate a sticky side (typically the bottom) and a floured side. Flip the buns over so the sticky side is facing up.

Shape each piece of dough into a rough square by pressing down. Then, lightly roll each piece of dough into a cylinder shape.

Let the preshaped dough rest for about 15 minutes.

Final shape the dough. Turn the dough over again, sticky side up, and press down once more.

Roll it up into a tighter cylinder, and pinch the seams.

Ensure it is about the size of a hot dog, about 5-6 inches.

Place the shaped hot dog buns seam side down on a sheet tray lined with parchment paper.

Let them rise for about an hour or until doubled in size.

Halfway into the proofing time, turn on your oven to 350 F fan off, or 325 F fan on.

Optionally brush the tops of the buns with the egg wash, and then place in preheated oven and bake for 25-30 minutes.

Check around 25 minutes and see if the tops are a nice golden brown.

Optionally, brush the tops of the buns with melted butter after baking to keep the tops nice and soft.

Allow to cool completely before slicing open.