Preparation

• Begin by making the tangzhong. In a small saucepan, mix 1/4 cup of bread flour with 1 cup of water. Cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and let cool.
• In a large bowl, combine the sourdough starter, sugar, salt, softened butter, milk, and the cooled tangzhong. Mix well.
• Gradually add 3 1/2 cups of bread flour, mixing until a soft dough forms. You might need more flour depending on the humidity.
• Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
• Place the kneaded dough in a greased bowl and cover it with a damp cloth. Let it rise at room temperature for 4-6 hours or until doubled in size.
• Once the dough has risen, punch it down and divide it into equal portions (about 8-10 for hot dog buns). Shape each portion into a log.
• Place the shaped buns on a baking sheet lined with parchment paper. Cover and let them rise for another 1-2 hours.
• Preheat your oven to 375°F (190°C).
• Optionally, brush the tops with a beaten egg and sprinkle sesame seeds on top.
• Bake for 15-20 minutes or until golden brown.
• Let them cool on a wire rack before serving.