Old-fashioned split top hot dog buns

Mix the dry active yeast with a little flour and warm water and let it sit about 10 or 15 minutes.

Add one egg, melted butter, sugar, salt and the rest of the flour.

Knead with a dough hook until a soft, supple, slightly sticky dough forms.

Put the dough in a lightly oiled bowl, cover, and rise two hours or until doubled, in a turned-off oven.

Deflate the dough onto a well-floured surface, pressing all the air out and squaring it into a rectangle, and dust the top with flour.

Cut the dough in half and each half into four, giving eight pieces.

Tilt each piece onto its skinny end with the cut side up, press down and shape it to about five or six inches long.

Transfer seam side up onto a Silpat lined baking sheet, spaced about a quarter inch apart.

Slash a nice incision about an eighth of an inch deep down the centre of each roll with a sharp knife.

Paint the rolls with melted butter, getting it over the tops and sides and between the buns so they separate after baking.

Rise uncovered about 45 minutes, until about one and a half times the size.

Heat the oven to 375F and bake in the centre about 20 to 25 minutes until beautifully golden brown. No egg wash or seeds are needed.

Brush thoroughly with melted butter again out of the oven, then cool completely and pull the rolls apart.

Cut straight down the top with a serrated knife, two thirds of the way down.

Toast the cut sides, and a little of the bottom, in butter over medium heat, a minute or two per side.

Spread the bun open, insert the hot dog and finish with yellow mustard.