In a large bowl; add the lukewarm milk and dissolve the fresh yeast. If you are using dry yeast, then skip this step and add the yeast with the flour in the next step.

Add the all-purpose flour, sugar and salt. Assemble all the ingredients a little. You can with advantage substitute 1/4 of the flour with some whole-wheat flour.

Add the soft butter and then knead the dough for about 5-7 minutes. The dough is a little sticky when done. Set the kneaded dough aside for 40 minutes.

Divide the dough into 10 pieces.

Flatten the dough into rectangular pieces with a length of about 10 cm (4 inch), fold them on the long side two times and finally fold the two ends under the bread. This step will make the hotdog bread more airy.

Transfer the bread to parchment paper covered oven plate. Place the bread side-by-side with a distance in between of about 1 cm (1/3 inch)

Let the bread rise for another 30 minutes.

Gently brush the bread with a beaten egg and sprinkle them with sesame seeds.

Bake the bread in a 210 C (410 F) preheated oven for about 10 minutes. The bread should be golden on top when done.