Buttermilk Hot Dog or Hamburger Buns

Prep time: 60 minutes, plus time for dough to rise twice

Cook time: 16 minutes

In a stand mixer or in a large mixing bowl, combine buttermilk and yeast, whisking to dissolve yeast. Set aside for 5 minutes.

Meanwhile, in a medium bowl, whisk together flour, sugar, and salt. Stir in butter and egg.

Add flour mixture to buttermilk mixture and, using the paddle attachment and the lowest speed on a stand mixer or using a spoon and mixing by hand, stir for 2 minutes.

If using a stand mixer, switch to the dough hook and mix on medium-low for 4 to 5 minutes. Turn dough onto a lightly floured work surface and knead by hand for 1 minute.

If mixing by hand, turn dough onto a lightly floured work surface and knead for 5 to 6 minutes.

Lightly oil a medium bowl. Shape dough into a ball and place it in the bowl, turning dough to lightly coat with oil. Cover with plastic wrap and set aside until doubled in size, 1 to 2 hours at room temperature or overnight in the refrigerator.

Line a baking sheet with parchment. Return dough to a clean work surface (you shouldn’t need any flour) and divide into 10 equal pieces.

For hot dog buns, working 1 at a time, roll each piece into an oval about 4 inches wide and 6 inches long. Roll oval up like a jelly roll to make a 4-inch-long cylinder. Pinch seam and ends closed, then roll back and forth a few times to make a smooth cylindrical roll. Transfer to the prepared baking sheet, seam side down, and repeat with remaining pieces.

For hamburger buns, working 1 at a time, shape each piece into a tight, smooth ball. Transfer to the prepared baking sheet, seam side down, and repeat with remaining pieces.

Cover baking sheet loosely with plastic wrap and set aside at room temperature until doubled in size, 1 to 2 hours.

Preheat the oven to 400°F.

Carefully remove the plastic wrap. Bake buns until golden brown, about 16 minutes. Transfer to a wire rack to cool. Makes 10 buns.