Start by take warm water in a stand mixer. Sprinkle in sugar and dry yeast. Set aside for 5 mins till it looks foamy.

Now add in milk, well beaten egg (reserving one tbsp for egg wash), melted butter, flour, salt in the same and start kneading.

While the mixing process stop in-between and scrape the bowl of the stand mixer for even mixing.

Make sure you knead the dough for at least 10 mins. Add more flour if needed.

Once the kneading is done, remove the dough from the strand mixer bowl and place it in a well oiled bowl. Cover and set aside for 1 to 2 hours for proofing. It will get double in size.

Now take dough out of the bowl on a silicon mat. Divide it into equal portion. For larger hot dog rolls divide the dough into 8 pieces. For small hot dog rolls divide them into 12 pieces.

Shape the divided dough into a smooth ball. Roll each ball into a long rectangle like and start rolling into a log like. Seal the edges and place seam side down on the baking tray. Cover and let it proof for 30 mins.

During the last 10 mins of proofing, Preheat oven to 200 degree C.

Now once the rolls are proofed, brush the top with the reserved beaten egg mixed with little water or milk and Bake at 200 degree C for 15 mins.

Remove the buns from oven and let it cool for 10 mins.

Serve.