Make the dough:

• In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate, about 5 minutes.
• To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
• Transfer the dough to a lightly greased bowl and cover with a tea towel.
• Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.
• Once risen, deflate the dough and divide into 6 equal portions, rolling into balls.
• Take a dough ball and poke a hole through the middle.
• Gently stretch the dough outward, forming the shape of a bagel. If the dough is resistant, let it relax for 5 minutes before stretching again.
• Stretch the dough into an rectangular-oval shape, and place it onto a baking sheet lined with parchment paper.
• Tuck and press the hotdog sausage into the hole.
• Repeat with the remainder.
• Cover the buns and leave in a warm location to rise until slightly puffy.
• Preheat oven to 350°F/177°C.
• Use a pastry brush to brush egg wash on the surface of the dough, and sprinkle with furikake seasoning and/or sesame seeds, if desired.
• Bake at 350°F/177°C for 15-17 minutes, or until the top is lightly golden in color.
• Remove from oven and let cool on a wire rack.