Overall a very nice recipe. Better for hamburger buns, but in a pinch, or for those of us who really are sick of the store bought junk, good enough for hot dog buns. I do not use instant yeast so for anyone else who does not, bloom your yeast in the ½c water and add the sugar about 2 minutes before your ready to start mixing everything to get the yeast good and activated. Make sure your milk is good and warm as well. For hamburger buns the given directions were excellent. For hot dog buns tho, I cut the dough into 16th's (roughly), or by weight (0.076kg = 76g = 2.68oz). I then roll them around the counter in a cupped hand to form a nice ball, which I then roll out into a snake, like playdough. I tap the ends a bit to make them flat, then proof them for 30-35 minutes. If you flatten them much they tend to stay flatish. We actually poke a hole down the middle of the finished product and push the dogs in, instead of cutting them in half. I would like to thank Sally for submitting this recipe.
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