Homemade Hot Dog Buns

1. 1

   In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes.

2. 2

   Add in milk, vegetable oil and salt.

3. 3

   With the mixer on a low speed with the dough hook attached, gradually add the flour.

4. 4

   Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.

5. 5

   Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky.

6. 6

   Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.

7. 7

   Gently remove the dough from its bowl onto a floured surface. Divide it into 9 equal pieces.

8. 8

   Shape into rolls. You want them to be the proportions of a fat cigar (slightly larger though) -- don't worry, they will expand when baking.

9. 9

   Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel. Let them rise for 30 minutes.

10. 10

    Preheat oven to 400u00b0F.

11. 11

    Brush buns with egg white and bake for 20 minutes.

12. 12

    Remove to a rack to cool before slicing.

* Per serving · 4 servings · Values may vary.

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