Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.

Lightly mix the ingredients together using the dough hook.

Add the egg to the bowl.

Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.

Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.

Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.

The dough is ready when it is soft and smooth, and no longer sticks to the side of the bowl. The dough will be somewhat sticky from the butter and egg.

Lightly oil a large mixing bowl.

Place the dough inside the bowl.

Cover the dough with a clean tea towel, plastic wrap, or a reusable bowl cover.

Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).

Line a 40 x 30 cm/16 x 12 inch sheet pan with baking paper.

Once the dough has doubled in size, gently remove the dough from the bowl. The dough will deflate as you handle it.

Portion the dough into 12 equal pieces. Use a digital scale for even sized buns.

Roll each piece of dough into a round ball. I do this by pulling the edges of the dough together and tucking them underneath to form a tight ball.

Arrange the balls of dough on the sheet pan.

Line a second 40 x 30 cm/16 x 12 inch sheet pan with baking paper.

Gently roll out a piece of dough with a small rolling pin, or simply use your fingers, until you have a long oval shape which is slightly longer than your hot dog sausage. The dough should also be just wide enough to fully cover the sausage - this is to prevent any space between the dough and the sausage, and also to ensure an even coverage of dough around the sausage for a uniform look.

Place a hot dog sausage in the middle of the dough.

Encase the sausage inside the dough by pinching together the edges of the dough, and shaping the dough into a nice oval shape.

Cut the dough into 6 equal pieces. 

Arrange the pieces on the sheet pan to form a flower - place one piece in the centre, with 5 pieces around it to form the "petals". Space the pieces of dough slightly apart to allow some room for them to rise later.

Repeat the above steps with the remaining pieces of dough and hot dog sausages.

Leave enough space between the assembled Hot Dog Flower Buns for them to spread a bit upon baking. I typically bake 4-5 flower buns per tray to ensure enough spacing.

Place the pan somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly.

During this time, make the egg wash.

Preheat the oven to 180°C/350°F (without fan) with a metal baking tray on the middle shelf.

Gently brush each bun with some egg wash.

Sprinkle some sesame seeds and fresh chives or spring onions (scallions) on each bun. (Or use the herbs as garnish later).

Place the pan of buns on the preheated baking tray.

Bake the buns for 15 to 20 minutes.

Check the buns at about 10-15 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.

The buns are cooked if an internal thermometer reads 85°C/185°F.

Leave the buns on the hot baking tray for about 5 minutes before removing.

Serve warm or hot.