Ingredients:
1/2 cup (120ml) warm milk
1/2 cup (120ml) warm water
2.5 teaspoons (9g) active dry yeast
3.5 cups (525g) bread flour
1 tablespoon (15g) granulated sugar
1.5 (7g) teaspoons fine sea salt
1 egg
1 egg yolk
2.5 (35g) tablespoons softened unsalted butter
Directions:
Bloom yeast in mixture of milk and water warmed to ~98 degrees F for 10-15 mins
In the bowl of a stand mixer, whisk together flour, salt, and sugar until thoroughly combined, then put bowl on mixer with the dough hook attachment.
Start mixer on low speed and pour in yeast mixture, whole egg, and egg yolk and continue to mix, scraping sides as necessary until dough becomes smooth.
Add butter 1 Tbsp at a time and allow each Tbsp to become incorporated
Remove dough and gently shape into a ball and place in a greased bowl covered with greased plastic wrap and allow to rise until doubled in size ~1 hour.
Push down risen down and turn out onto floured work surface. Separate into 10-12 equal portions of dough and form each into a ball. Allow to rest for 10 mins or so covered with a damp towel, then gently roll out the balls into hot dog bun shapes, about 5-6 inches long. Place on lined baking sheet approx 1/2 inch apart and cover with another baking sheet for 45 mins or until doubled.
Brush each bun with egg wash (1 beaten egg and 1 Tbsp of water or milk) then bake in a pre-heated 375 degree F oven for 15-20 mins.
Brush immediately with melted butter