Homemade Hot Dog Buns

In a large bowl, whisk together the [3.5-4 cups flour], instant yeast (1 package), vegan cane sugar (0.25 cup) and salt (1 tsp). Then, add in the water (1.5 cups).

Using a spatula, fold until mostly combined. Sprinkle a little more [flour] if needed to not be sticky and form a ball.

Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.

Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft-free place. Start 90m timer

Once doubled, roll out onto a lightly floured surface.

Cut dough into 8 equal pieces. *We prefer to weigh the pieces on a scale so they are even.

Grab a piece and fold the ends under shaping into a ball. Then roll the dough into a log.

Place on a baking sheet and repeat with remaining pieces. Place dough logs in a line approximately 1 inch apart. *This is so that when they grow and cook they touch and separate just like store-bought.

Cover with a damp towel (not soaking wet but damp).

Let sit for 60-90 minutes in a warm, draft-free place or until doubled in size again. Start 90m timer

Remove towel and brush with half the vegan butter (0.5 cup) across each.

Bake at 375 degrees for 25-35 minutes. Start 35m timer

Remove from oven and brush with more [vegan butter].

Carefully slice in half but not all the way through and use however you would normally use hot dog buns.