Pat the hot dogs completely dry with paper towels. Measure out all your ingredients and have them ready.

In a small bowl, combine the warm water with the yeast and let it sit for about 1 minute until it’s foamy.

Pour the foamy yeast mixture into a large mixing bowl and add the sugar and oil. Stir to combine.

Add 2 cups of flour and salt to the mix and start mixing until you have a shaggy dough.

Gradually incorporate the remaining 1 cup of flour while kneading the dough by hand for about 7 minutes until it becomes smooth and elastic.

Transfer the dough to an oiled bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size.

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Once the dough has risen, punch it down gently and divide it into 12 equal portions. Stretch and roll each portion into a thin strip about 8 inches long.

Wrap each strip around a hot dog and place it seam side down on the prepared baking sheet.

In a small bowl, whisk together the egg and milk. Brush this mixture over the wrapped hot dogs and sprinkle sesame seeds on top.

Bake at 400°F for 15 minutes or until golden brown.

Let cool for 2 to 3 minutes before serving.