Chinese Hot Dog Buns

My daughter loves these chinese hot dog buns. They are not the regular kolaches that you get at the donut shop, you can only find these at the asian bakeries. I got the recipe online but when I have all the ingredients to start the baking, I realized my kitchen scale is broken. Great timing! I had to play around with the flour a little. The bread turns out a little crusty on the ouside, I'm sure it's either too much flour or too much butter...one of the other one. But heck, it's edible...not the best though. ..maybe next time when I get my NEW digital kitchen scale...*wink wink*, it will turn out better!

This is a recipe I adapted from Dailydelicious:

Ingredients
300g bread flour
1 package active dry yeast (about 7.4g)
10g sugar
6g salt
2 large eggs, lightly beaten and divided
170g milk, at about 90°F (egg + milk should equal about 220g)
30g unsalted butter, softened
8 hot dogs
sesame seeds

Method
In a stand mixer bowl, stir together the flour, yeast, sugar and salt. Add in 1 of the lightly beaten eggs and the milk, stirring until it starts to come together. Attach the bowl to the stand mixer.
Using the dough hook attachment, knead on medium-low speed (#4 on my KitchenAid) for 5 minutes. Add the softened butter and knead another 3 minutes or until the butter has been completely and thoroughly absorbed into the dough. The dough should feel smooth, satiny, and not sticky. If it's sticky, add more flour in tablespoon increments until you reach the right texture. The dough should pass the windowpane test (you can stretch it out very thinly without it breaking). Knead until it does.

Spray a good size bowl with cooking spray. Take the dough out of the mixing bowl and form into a ball, pulling the sides down so that it becomes taut. Place the ball of dough in the greased bowl, cover it, and let it rise in a warm area for about 90 minutes, until about doubled in size.
Take the dough out of the bowl and divide into 8 equal pieces.

To form the braided rolls, roll out one of the pieces into a rectangle, with the longer side about the length of your hot dogs. Slash both sides of the rectangle into about 7 strips, without actually cutting through to the other side. Spread shredded cheese down the center if you wish, then place the hot dog on top. To seal, fold the strips down in an alternating pattern. To form the poofy rolls, roll out one of the dough pieces between your hands until it's about 2 to 2 1/2 times the length of the hot dog. Wrap the length of dough around a hot dog; it should be enough to make 3 loops, with the tapered ends at the bottom of the hot dog.

Line a baking sheet with parchment paper. Place the shaped buns on the paper, leaving enough room in between each for the dough to have a place to go while it's rising.

Cover the buns loosely with plastic wrap or a clean cloth (you don't want to ruin the rise by having to peel anything off them). Let the dough rise again for another 90 minutes or so, until it's about doubled in volume and look nicely plump.

Meanwhile, preheat your oven to 400°F.

When the buns have risen, gently brush egg wash (the remaining egg) generously onto each, making sure to get the sides as well, and sprinkle sesame seeds on top, if desired.

Bake in the preheated oven for 8 minutes. Then, lower the temperature to 350°F and bake for another 5-8 minutes, until the buns are an attractive golden brown