- For the dough:
- 2 1/2 cups bread flour
- 3 tablespoons sugar
- 3/4 cup warm water
- 2 teaspoons active dry yeast
- 1 egg, plus more for egg wash
- 3 tablespoons salted butter, melted
- For the rest:
- 6 hot dogs
- 1/4 cup scallions, thinly sliced
- In a small bowl, combine warm water (110°F), yeast, and 1 tablespoon of sugar. Stir well and set aside. In a larger bowl, whisk bread flour, 1 tablespoon sugar, and salt. Once the yeast mixture appears very foamy, gradually pour it over the dry ingredients while occasionally stirring. Add the egg and cooled melted butter. Stir well and then scrape in the sides with a spatula, until a mass of dough forms.
- Switch to floured hands and a bench scraper, and turn the dough out onto a floured surface. Knead the dough, until a smooth springy ball forms. Use the bench scraper to assist, if the dough sticks onto the surface.
- Transfer to a lightly greased bowl, lightly grease the surface of the dough, and cover with plastic wrap. Set aside in a warm area to rise and double in size.
- Turn the dough onto a lightly floured surface. Gently press into the dough to slightly deflate, and fold in the sides to form a 8-inch log. Divide the log into 6 equal portions, and then flatten each portion into a disc. Transfer each disc to a parchment-lined baking sheet, leaving at least 2 inches in between.
- Using a small knife or scissors, make 'petals' by cutting 5 slits around the edges, leaving the center untouched. Working in one direction, flip over each individual petal. Press your thumb into the center of each petal and in the center, to form an indentation.
- Slice each hot dogs into 6 small pieces and press one piece into each petal and into the center. Cover loosely with plastic wrap l and allow to rise again for 15 minutes. Meanwhile, preheat the oven to 350°F.
- Remove plastic and brush the surface with egg wash. Sprinkle with sliced scallions.
- Bake for 20-25 minutes, or until golden brown.