Chinese Hot Dog Rolls with Two-Ingredient Dough by CJ Eats

Instructions

1. Preheat oven to 375°F.
2. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; let sit for five minutes. Divide dough into 6 equal pieces and roll to form each piece into a 12-inch-long rope.
3. Wrap a log of dough around each hot dog, tucking it in at the ends to prevent the dough from coming undone. (After wrapping the dough, slightly flatten the dough onto the hot dog by pressing gently with yours fingertips.) Cover and let rest for 10 minutes. Combine the egg with 1 tbsp water and brush the exposed dough with egg wash and sprinkle with sesame seeds.
4. Bake the rolls for 18 to 20 minutes until golden brown.
5. Combine the sugar with 2 tsp hot water. Remove the rolls from the oven and immediately brush with the sugar-water and let cool. Enjoy once cooled!
6. Serving size: 1 hot dog roll