After the overnight rise, the dough is rolled out to a slab. This slab is cut into 10 - 12 sections, and then each section is placed on the baking tray, proofed for the second time and baked. This method is easier and less time consuming. With this method, the hot dog buns will have rougher edges where they were cut.. Knead for about 5 minutes, until you have a smooth ball of dough. Add the oil (or butter), a little at a time, and knead for a further 5-10 minutes (I knead it for about 8 minutes), until the dough is shiny, smooth and tacky to the touch. Lightly oil a big bowl and place the dough in it.

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Steps for mixing the dough. Measure the water, sugar and yeast into a mixing bowl, and stir until the sugar has dissolved (image 1 above). Break one egg into a bowl. Break the other egg and separate the yolk and the white. Add the yolk to the first egg and keep the white in a separate bowl.. Mix the water, sugar, and yeast and keep aside for 10 minutes. In a bowl, add all the ingredients including the yeast mixture (don't add the hot dogs). Knead for 10 minutes until smooth. If you are sure that the yeast you have is good, then to save time, in a bowl, add the water, yeast, and sugar and mix well.