Hot Dog Buns or Hamburger Buns

Buns (makes 18)

• 2 Tbsp granulated sugar
• 2 packets active dry yeast
• 1/2 cup warm water (105 F - 115 F)
• 2 cups warm milk (105 F - 115 F)
• 2 Tbsp vegetable oil
• 2 tsp salt
• 6 to 7/12 cups all-purpose flour (start with 6)
• first egg wash
• 1 egg beaten with...
• 1 Tbsp cold water
• For poppy seed buns
• 1 egg white, beaten
• poppy seeds

NOTE: This dough should be relatively slack and relaxed to make soft, tender buns. Add just enough flour to make the dough kneadable. When kneading, use only enough flour to keep the dough from sticking.

In a mixing bowl, dissolve the sugar, and then the yeast, in the warm water. Add the milk, oil, salt, and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.

Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface.

Knead until you have a smooth, elastic dough. Because the dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.

Put the dough in an oiled bowl. Turn once to coat the entire ball of dough in oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces (thirds, half, then thirds). Shape each piece into a ball. For hot dog buns, roll into cylinders 4 1/2" in length and flatten slightly. For hamburger buns, flatten to 3 1/2 inch disks.

For soft-sided buns, place them 1/2" apart. They will run together. For crispier buns, place them 3" apart.

Cover with a dampened towel to let rise again, about 45 minutes.

Fifteen minutes before baking, preheat oven to 400 F. Just before baking, brush lightly with the egg wash. Bake 20 minutes. When they're done, remove immediately to a cooling rack to prevent soggy crusts.

Freeze any buns you won't be using immediately.

Makes 18 buns, 6 WW PointsPlus each.