Hot Dog Buns by
1 to 1 1/4 cup warm water (105°F-115°F)
2 1/4 teaspoons dry yeast (traditional or instant)
3+ cups all-purpose white unbleached flour or whole wheat flour*
1 teaspoon sea salt
to 1 1/4 cup warm water (105°F-115°F)
1/4 teaspoons dry yeast (traditional or instant)
+ cups all-purpose white unbleached flour or whole wheat flour*
teaspoon sea salt
In a large bowl, whisk together the water, yeast, and a half cup of flour. Let it rest until the mixture becomes foamy, indicating that the yeast is active.
Gradually add more flour and the salt, stirring it in completely between additions, until a soft, sticky dough forms. Scrape the dough out of the bowl and onto a floured surface.
Knead the dough for 1 to 10 minutes, sprinkling more flour as needed to keep the dough from sticking too much. Avoid adding too much flour or the dough will become too stiff. Knead for a longer time for a smooth, elastic dough; the bread will be of finer quality. However, if you're pressed for time, just a short period of kneading is fine; the bread will still be pretty good.
Place the dough back into the mixing bowl and cover. Let it rest in a warn, draft-free location for about an hour or until doubled in size.
Uncover the dough and transfer it to a floured working surface. Divide into 6 - 8 equal portions and form the loaves. Refer to the video.
Place the shaped loaves onto a prepared baking sheet, leaving 1-2 inches of space between. Cover with a damp, clean kitchen towel and let rise in a warm location for about one hour or until the loaves have doubled in size.
Optionally, brush a syrup graze onto the tops of the buns. Make the glaze by mixing 1/2 tablespoon of water with 1/2 tablespoon of maple syrup.
Bake at 400F (180C) for 20 - 25 minutes or until the buns are golden on top and sound hollow when tapped on the bottom. Let cool before serving.