6-7 cupsall purpose flour(you can sub in whole wheat) divided
1tablespooninstant or quick yeast
2 1/2cupswarm water(noticeably warm but not hot)
1/2cupmelted unsalted butter
In a large bowl (the bowl of a stand mixer if you're using one), stir together 1 cup of flour, sugar, yeast and salt.
Add water and butter and stir until combined.
Add two more cups of flour and stir until combined.
Place bowl in stand mixer, and gradually add remaining 3-4 cups flour, 1/2-1 cup at a time. As your dough gets closer to finishing, reduce the amount of flour you add at once so that you don't add too much. You can make this dough by hand as well -- just stir in flour gradually until you can no longer use a spoon, then knead it in by hand, just until a soft and smooth dough forms. We want to stop adding flour when our dough is just past the sticky point.
Cover and place dough in a warm spot for 1.5 hours or until doubled (I like to turn my oven on to preheat for a few minutes, then turn it off before placing my dough inside). Punch dough down.
Uncover dough and divide into 4 even sections. Divide each section into 5 equal sections so you have 20 pieces. Keep remaining pieces covered to prevent drying out while you roll each bun. (For smaller hot dog buns, divide each section into 6 pieces, for a total of 24 buns)
Line a baking sheet with parchment paper. Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling until smooth. Place ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 5-6" by 1-1.5". For hot dog buns that are not as thick, press down to flatten slightly. Line up on baking sheets about 1-1.5" apart.
Once your hot dog buns are all rolled, let rise for 45-60 minutes until doubled again.
Bake at 400 degrees F for 15-20 minutes, until light golden brown. Optional: brush wth melted butter upon removing from the oven.
Let cool to room temperature before slicing and serving.