The same as the hamburger buns. I proof them in oiled baguette pans, and then bake them as I would hamburger buns. It has significantly cut down on my consumption of hot dogs (even Boars Head Natural Casing Franks - and I love hot dogs) as I can’t take commercial buns any more. Flour, yeast, and water are cheap - although time is not - play with it, and I am sure you will better my results. Please continue this discussion on the Home Cooking category as I don’t want to hijack a thread, yet again, and get the blue-faced guy mad at me. Freezing yeasted dough
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