In a medium bowl mix flour and Bread Booster together.
In the bowl of a stand mixer, combine 2 cups flour mixture, undissolved yeast, sugar and salt. In a heat proof
bowl, warm water, milk and ¼ cup butter until very warm (120° to 130°F. Butter will not completely melt). Add to
the dry ingredients. Beat for two minutes at medium speed of the stand mixer, scraping bowl occasionally.
Stir in enough remaining flour mixture to make a soft dough. Knead on lightly floured surface until smooth and
elastic, about eight to ten minutes. Cover; let rest ten minutes.
Divide dough into eight equal pieces; roll each piece to a six inch rope. Shape into oval roll. Place on large
greased baking sheet. Place three inches apart for crisper buns. Place ½ inch apart for so[er buns (more like
commercial hot dog buns). Cover; let rise in warm, draft-free place until doubled in size, about 25 to 30 minutes.
Brush buns with egg white and water mixture and sprinkle evenly with poppy seeds.
Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from the sheet; cool on a wire rack.
Split top of the bun and add a hot dog. Pile on all your favourite Chicago dog toppings!