Activate the Yeast: Pour the warm water, sugar and yeast in a bowl. Let sit for 10 minutes or until bubbly.
Wet Ingredients: Add melted cooled butter and mix just to combine.
Dry Ingredients: Add the bread flour, salt, sugar, chives (if using) and parmesan cheese. Knead until it forms into soft and smooth dough. This could take about 3-4 minutes.*** TIP: If you are using a large stand-mixer, use the paddle attachment first and switch to hook attachment once the dough comes together. First Rest Period: Cover the dough and let sit for 30 minutes. This will help the dough relax for easier shaping. If you have time, you can leave it as long as 1 hour.
Prepare the Hotdog: Cut the hotdog into half or bite size portion you like. The idea is the size should fit on top of the buns. Set aside while you wait for the dough.
Portion and Shape the Dough: Divide the dough into 3 portions. I used kitchen weighing scale for equal size. Roll into a ball then flatten into a disk. Top with sliced hotdog and top with parmesn cheese. Feel free to add herbs and spices you like (i.e garlic powder, paprika, dried parsley etc). Arrange in a parchment line baking sheet, leave at least 2-inches apart.
Second Rest Period: Cover and let sit for 60 minutes (or until puff up) in a warm place. The bread will puff-up and expand.
Preheat your oven to 350F. Line a large baking sheet with parchment paper or a silicone mat and set it aside.
Bake at 350F for 18 minutes. Check at 15 minutes rotate the pan or cover the top with aluminum foil if the top is browning fast.
Cool transfer in a cooling rack and let cool at least 15 minutes before serving
