Light and Fluffy Hotdog Buns

Instructions:

1. Activate the Yeast: Begin by preparing the yeast. Add 1 1/8 cups of hot water (105 to 115°F) to a large bowl. Sprinkle in a pinch of sugar and then add the 2 tablespoons of active dry yeast. Gently agitate the yeast in the water and let it sit for 5 to 10 minutes. You’ll know the yeast is activated when it becomes foamy and bubbly.
2. Mix Wet Ingredients: Once the yeast is activated, add in the 1/3 cup of oil (olive oil or your choice of vegetable oil) and the 3 tablespoons of sugar. Beat the egg in a separate bowl and add it to the yeast mixture, then whisk everything together until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the 3 to 3 1/3 cups of bread flour (or all-purpose flour) and the 1 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients in the large bowl, one cup at a time. You can use a wooden spoon or a dough hook on a stand mixer to mix everything together until a dough begins to form. Continue adding flour until the dough reaches a nice, slightly sticky consistency. You may have some flour left over at this point.
4. Knead the Dough: Turn the dough out onto a floured surface or continue mixing it with a stand mixer. Knead the dough by hand or with a dough hook for 8 to 10 minutes, adding the remaining flour as necessary to help it come together. The dough should be smooth and elastic when ready.
5. Let the Dough Rise: Cover the dough with a damp towel or plastic wrap and let it rise in a warm place for 1 hour or until it has doubled in size. This is the first rise, and it helps develop the airy texture of the buns.
6. Shape the Buns: After the dough has risen, punch it down gently to release any air. Divide the dough into 16 equal pieces for smaller buns or 12 pieces for larger buns. Roll each piece into a smooth ball and then shape them into hot dog bun shapes or hamburger bun shapes, depending on your preference.
7. Place on Baking Sheet: Arrange the shaped buns on a baking sheet lined with parchment paper or a silicone baking mat. Make sure to leave space between each bun for them to expand as they rise.
8. Second Rise: Brush the tops of the buns with butter, then cover them loosely with plastic wrap and a damp towel. Let the buns rise for an additional 30 minutes until they are puffy and nearly doubled in size.
9. Preheat the Oven: While the buns are rising, preheat your oven to 375°F (176°C). This is the perfect temperature to achieve a golden, slightly crispy top while keeping the inside soft and fluffy.
10. Bake the Buns: Once the buns have risen, remove the plastic wrap and towel. Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown. Keep an eye on them to ensure they don’t over-brown.
11. Baste and Cool: After baking, remove the buns from the oven and immediately baste them with butter to give them a glossy finish and added flavor. Let them cool for a few minutes before serving. These buns are best enjoyed fresh but can be stored in an airtight container for a few days.

Notes: