Lingkan Reang
Activate yeast by mixing it with warm water and sugar, let it foam for 5 minutes.
Add milk, beaten egg, melted butter, flour, and salt, then knead for 10 minutes.
Place dough in an oiled bowl, cover, and proof for 1-2 hours until doubled.
Divide dough into portions, shape into logs, and place seam-side down on a tray.
Proof for 30 minutes, brush with egg wash, and bake at 200°C for 15 minutes.
Cool for 10 minutes and serve the freshly baked hot dog buns.