Hot dog buns

Proof the yeast in milk that is just slightly warm: too hot kills the yeast, too cold will not activate it.

Stir the flour to aerate it, scoop into the measuring cup and level with the dull side of a knife; measure 2 1/2 cups and set aside a quarter cup.

Combine the dry ingredients; check the yeast has activated, otherwise it is bad or not activated.

Mix to a very soft dough, cover with plastic wrap or a lid and rest about five minutes.

Let the dough rise 30 minutes until about doubled, then punch it down.

Divide into eight pieces; roll each up tightly, pinch the edges and ends to seal, to about six inches long.

Place in the baking pan with a little space between each bun, then bake.

Brush the buns with butter while still very hot so it melts over them and keeps the crust soft.