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<note warning>This recipe is tagged as incomplete, use at your own risk!</note>

====Hotdog or burger buns====
Date added: 2025/07/04

===Ingredients===
==Tangzhong==
  *150g water
  *68g AP flour
  *190g milk

==Dough Ingredients==
  *25g sugar
  *14g yeast
  *2 TBSP warm water
  *264g warm milk
  *27g oil
  *2 tsps diamond kosher
  *650-830 AP flour
  *1 egg plus a little water for eggwash
  *optional: seeds
  *
===Method===
  -Add all ingredients for tangzhong to a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it thickens and forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Remove from heat and let it cool to lukewarm. 
  -In bowl of stand mixer, dissolve yeast and sugar withh milk and water. After yeast blooms, add tangzhong and mix on low to combine.
  -Add remaining ingredients (except egg wash) and knead on medium low for 6 minutes.
  -Add dough to oiled bowl. cover. let rise in warm place for about 1 hour.
  -Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces. Shape each piece into a ball. For hamburger buns, flatten the balls into 3 1/2" disks. For hot-dog buns, roll the balls into cylinders, 4 1/2" in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top. adjust if needed for size of dogs/burgers.
  -For soft-sided buns, place them on a well-seasoned baking sheet a half inch apart so they'll grow together when they rise. For crisper buns, place them 3" apart. 
  - Cover and let rise about 45 minutes.
  - Fifteen minutes before you want to bake your buns, preheat your oven to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with seeds if desired.
  - Bake for 20 minutes or until the internal temperature of the bread reaches 190°F when measured with a digital thermometer. 
  - When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.
  - Split the buns in half and toast or griddle before serving, as desired. Store leftover buns at room temperature in an airtight container for several days, or freeze.
  - To reheat from froze, place buns on plate, microwave at full power for 1 min. Then split and toast to finish.

===Notes===
Flour used varies by climate conditions, but so far I am at upper range every time.

Inspired by: https://www.kingarthurbaking.com/recipes/hamburger-or-hot-dog-buns-recipe