Excellent hot dog buns. Crumb is moist, soft and tender but holds up well under the weight of a brat or sausage. Great flavor. Butter adds some richness. I made a half recipe and divided the dough into 130 gram portions for 4 large buns. Bulk fermented the dough in the fridge overnight. Shaped and baked the buns the next day. Second rise was almost 2 hours. Did the egg wash with a Za'atar mix sprinkled on top.