Chef John's Hot Dog Buns

Recipe View Line a baking sheet with a silicone mat or parchment paper. (Prep time: 5 minutes)

Recipe View In the bowl of a large stand mixer, combine yeast, 1/2 cup flour, and water. Whisk until smooth. Let stand until foamy. (Rest time: 10-15 minutes)

Recipe View Whisk together egg, 3 tablespoons melted butter, sugar, and salt into the yeast mixture. Add remaining flour and stir. (Prep time: 5 minutes)

Recipe View Fit a dough hook onto the stand mixer and knead the dough on low speed until soft and sticky, scraping sides as needed. If the dough sticks excessively to a silicone spatula, add a little more flour. (Kneading time: 5-6 minutes)

Recipe View Transfer dough to a floured work surface. It should be sticky and elastic but not cling to your fingers. Gently shape into a smooth, round form, tucking loose ends underneath. (Prep time: 5 minutes)

Recipe View Wipe out the mixer bowl, drizzle olive oil into the bowl, and turn the dough over several times to coat it thinly with oil. Cover the bowl with aluminum foil. Let the dough rise in a warm place until doubled in size. (Rising time: about 2 hours)

Recipe View Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet, setting them about 1/4-inch apart. (Prep time: 20 minutes)

Recipe View Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other. (Rising time: about 45 minutes)

Recipe View Preheat oven to 375 degrees F (190 degrees C). (Prep time: 10 minutes)

Recipe View Bake buns in the preheated oven until golden brown. Brush tops with remaining melted butter. (Baking time: about 20 minutes)