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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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Combine all the ingredients, and mix and knead — by hand, mixer, or bread machine set to the dough cycle — adding more flour or water if necessary to make a soft, smooth dough.
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Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes.
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While the dough is rising, lightly grease a hot dog bun pan.
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Transfer the dough to a lightly greased work surface, gently deflate it, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges.
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Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.
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Grease a baking sheet, and place it on top of the risen buns.
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Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast iron skillet works well.
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Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary to brown the buns.
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Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely.
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Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them.
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Store buns wrapped in plastic for several days; freeze for longer storage.