Boil or steam hotdogs or sausages until cooked through. Set aside.
If you are using dry active yeast, you need to activate by adding 1/4 cup of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients.
In a mixing bowl put bread flour, powdered milk, sugar and mix well together.
Add the egg and pour in the activated yeast into the dry ingredients.
Using a stand mixer with the hook attachment, mix everything at low speed until well incorporated and dough forms.. (Note: You can also use hand mixer or knead by hand).
Then add butter and salt and continue beating at low speed for 5 mins. When the butter is mixed well with the dough. Continue beating at medium speed until your dough becomes soft and elastic.
Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter and press lightly in the center to release the air/gas inside.
Cut the dough into 7 pieces (approx. 50 grams), roll into a ball, cover with a damp cloth and let them rest for 5 minutes.
Roll the dough into long cylinders, about 12 in length (depends on the length of the hotdog). Roll to enclose the hotdogs (with no gaps), with the end of the dough facing down.
Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size (approx 10 - 15 minutes).
Brush lightly with some egg wash. Preheat the oven to 180°C and bake for about 15 minutes or until the rolls turn golden. Serve and Bon Appetit!