New England Style Hotdog Buns - So soft and fluffy!

These hotdog buns are so pillow-y soft and fluffy. And baked in the hotdog pan, they rise up nice and tall and are perfect for grilling the sides in butter for the best tasting hotdogs ever! And of course, Lobster Rolls! I also love this recipe for hamburger buns. See my Big Mac video!    • Homemade Big Mac   Coming soon...my loaded hotdogs! ========================= My modified version of Claire Saffitz Hotdog bun:    • Homemade Hot Dog Buns with Claire Saffitz ...   [Tangzhong] 120 ml whole milk (1/2 cup) 120 ml water (1/2 cup) 50 g bread flour (6 tablespoons) [Dough - Dry Ingredients] 490 g bread flour (3 3/4 cups), plus more if needed for work surface 8 g kosher salt (2 tsp course or 1.3 tsp table salt) 48 - 72 g granulated sugar (4-6 tablespoon) 6 g instant yeast (2 teaspoons) [Dough - Wet Ingredients] Tangzhong paste, cooled to at least room temperature 60 ml water (1/4 cup) 15 ml neutral or olive oil (1 tablespoon) 2 large eggs, chilled 57 g unsalted butter, cut into 1/2-inch pieces, chilled (4 tablespoons) [Egg Wash] 1 egg, whipped for brushing the dough New England Hot Dog Pan: https://www.amazon.com/gp/product/B002UNMZQ2 =============================== 00:26 Making Tangzhong 01:18 Making the dough 03:52 Dough after 1 hour rise, ready for overnight refrigeration 03:59 Next day - Forming the rolls 05:57 Rolls are ready to rise 06:17 Egg wash and bake 06:57 Rolls are done 07:04 See how fluffy the hotdog buns are!