In a small saucepan over medium-low heat, whisk the flour and water together until it thickens into a pudding-like paste.

Transfer to a small bowl. Cover with saran wrap (so it’s directly touching the tangzhong) and set aside to cool completely.

In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add the milk, egg, and tangzhong. Knead—by hand, stand mixer, or bread machine—until a dough forms. Add the butter and continue kneading until the dough is smooth and elastic. (It should pass the windowpane test.)

Shape into a ball, cover, and let it rise in a warm place until doubled in size, about 1 hour.

Meanwhile, pat the hot dogs dry with a paper towel.

Deflate the dough and divide into 6 equal pieces (~95-100g each). Shape each piece into a ball.

Working one at a time, roll a dough ball out into a long rectangle. Starting from one long end, roll the rectangle into a tight log. Lightly applying pressure, roll back and forth until it stretches into a longer rope, about 8-10 inches long. Wrap the rope around a hot dog and pinch both ends of the dough underneath to secure it. Place seam-side down onto a parchment-lined baking sheet. Repeat with the remaining dough balls.

Cover loosely and let rise for another 30 minutes. Preheat the oven to 350°F.

Beat together the egg, milk, and garlic powder, and brush the egg wash onto each bun. Optionally, sprinkle sesame seeds on top of each bun.

Bake for 15-17 minutes, or until the tops are golden brown. Cool briefly before serving.