Easy Homemade Hot Dog Buns (or Burger Buns)

FOR THE CUTTING METHOD FOR HOT DOG BUNS

1. Roll out the dough into a rectangle that's about 16 inches in length and 4-5 inches in width. Cut the dough into 10 sections and place them on a parchment paper lined baking tray, with about 1.5 inches of space between each.

FOR THE SHAPING METHOD FOR HOT DOG BUNS

1. Cut the dough into 12 (or 10) equal sections. I usually weigh the bread dough so that I know how much each section should weigh.
2. Knead each portion for just a few seconds to form a smooth ball. Roll out each portion into a flattened piece of dough that's about 5 inches long and 4 inches wide. Then TIGHTLY roll up the dough to form a cylinder. Tuck in the sides/edges and pinch these edges and seams to seal. Place each portion on a parchment paper lined baking tray, about 2 inches apart.

FOR BURGER BUNS

1. Cut the dough into 8 sections (for larger buns) or 10 sections (for smaller buns) and roll these portions in your hands to form smooth balls. Place them on the parchment paper lined baking tray, about 3 inches apart.

Preparing the dough for the second proofing

1. Cover the dough with plastic wrap and let it rise for 45 min in a warm place, until it has just about doubled in size. In winter, this can take a little longer than 45 min, and on very hot summer days, it can take less than 45 minutes.
2. Preheat the oven to 180°C / 350°F about 30 minutes prior to baking.
3. Brush the hot dog rolls with the egg wash (lightly beaten egg) and bake in the preheated oven until they are golden brown on top and sounds hollow when tapped, which should take about 15-20 mins. (Optional - sprinkle sesame seeds or poppy seeds on the egg wash brushed dough before baking). SEE NOTES FOR FREEZING INSTRUCTIONS.
4. Remove from the oven and let the buns cool down enough to be handled comfortably. Best eaten on the same day. Will keep longer in an air-tight container in the fridge.