Hot Dog Buns

1-1/4 cups milk                                                                        Please use Ctrl+P to print
6 T butter, cut into pieces
4 c flour
1 egg
3 T sugar
1 T vital wheat gluten (optional)
3 T instant potato flakes
2 tsp Kosher salt
2 tsp active yeast
1 T melted butter for brushing over buns

Put milk into a pan and heat on stove top until it reaches 110° F. Remove from heat and add butter to milk to soften slightly. Put all ingredients into the bowl of a stand mixer fitted with a dough hook. Mix (adding additional flour as necessary) to achieve a soft dough that pulls away from the sides of the bowl and is slightly sticky. Continue kneading for about 10 minutes, or until dough is smooth and elastic. Place dough into a bowl which has been sprayed with cooking spray. Cover and allow to rise until doubled, about 2 hours.

Line a baking sheet with parchment. Divide dough into 3 pieces, then divide each piece into 4 pieces (12 buns). Shape and roll each piece into a 6" log*. Place shaped buns on baking sheet, leaving about 2 inches between and let rise until puffy, about 30 minutes. Preheat oven to 375°F . Bake for 18-20 minutes, or until deep golden brown. Remove from oven and brush each bun with melted butter. Place on wire rack for at least 10 minutes before slicing. 

*Alternately, dough can be shaped into rounds for hamburger buns.