Homemade Hamburger Buns
Knead dough on a lightly floured surface about 8 minutes, or until smooth and elastic. (Use very little additional flour.)
Gently punch down dough and divide into 4 equal portions. Divide each portion into fourths and let dough rest 5 minutes.
Form portions into balls and with fingertips fold edges under to form even circles. Place on lightly greased baking sheets, about 2 inches apart. Use your fingertips to flatten each bun to a 3-inch circle. (If you prefer the sides of the buns to remain soft, place them closer together. As the buns rise, the sides will touch.)
Cover with a towel and set aside to rise until doubled, about 1 hour.
Hot dog buns. Divide dough in half. On a lightly floured surface, pat or roll out each portion to a rectangle about 14 x 5 inches. Cut about eight 5 x 2-inch strips from each rectangle. Roll each portion, between your palms into 6-inch long buns. Place buns about 2 inches apart on lightly greased baking sheets. Cover loosely with a cloth towel and set aside in a warm place until doubled, about 1 hour. Bake as directed for hamburger, buns.