No, not those buns!
Several people were asking how to form the hot dog buns in today's earlier post. I use a bread recipe that has 3 cups of flour (you can use white flour, bread flour, whole wheat flour or a combination of any of the three). For today's buns, I made a double recipe of dough, using Gold Medal Better for Bread Flour.
Make the dough, let it rise (covered) once, then punch it down. Cover it with a clean towel or inverted bowl and let it rest for five minutes. For the 8 large hot dog buns, I used the entire recipe, and cut the dough into 8 pieces. I formed each piece into a 6" long roll, and placed them in a lightly greased 9"x11" pan...four across the narrow side and two deep. I pressed them down with my fingers so they were slightly flattened. Cover and let rise until doubled in size. Bake at 350F for 20 minutes. Brush tops with melted butter while they are still hot. Remove from pan and cool on rack so bottoms don't get soggy. Granny doesn't like soggy bottoms!
For eight hamburger buns, I grease two 9" square pans, proceed as above but form the 8 pieces of dough into round balls. Put four in each pan, flatten slightly with your fingers, then cover, rise and bake as above.
Or you can make four burger buns and four big cinnamon rolls, as I did. Just roll out half the dough to about 8"x12", spread with softened butter or margarine, sprinkle quite a bit of sugar on top, then a generous amount of cinnamon. Roll up from the long side, quite tightly. Cut into four pieces for big rolls, place in the greased 9" square pan, flatten slightly with fingers, let rise and bake as above. While they are still warm, mix up a bit of powdered sugar, a dash of vanilla and enough milk to make a thin icing, spread over the warm rolls.
Plain dinner rolls? Follow the burger bun directions, but cut into 16 pieces, roll into balls and place in the two 9" pans.