Ingredients
- 1 cup water (I used leftover potato water)
- 2 1/2 Tbsps butter or margerine
- 2 1/2 Tbsps sugar
- 1 tsp salt
- 3 cups bread flour
- 1 1/2 tsps active dry yeast
Preparation
Step 1
Put everything in bread machine on DOUGH cycle.
When cycle finishes (including the "rising" cycle, remove dough from machine.
Let the dough sit out on the counter for an hour or so to "loosen" up the gluten to make the dough easier to handle.
Form into (2-1/4 oz each) hot dog rolls, about 6 inches long, on cookie sheet with parchment paper. Brush with melted butter, if desired. (I did)
Either place the buns apart, OR place them close together to facilitate their rising upwards to make the buns taller. If so, brush them with butter on 3 sides first to keep them from "baking together." This helps keep them separate.
Bake at 375 degrees for 12-15 minutes, until golden brown. (It took my first batch 12 minutes.)
Cool on rack and then split to hold hot dogs.