Hamburger and Hotdog Buns
2 cups warm water
5 T white sugar or honey
1 1/2 tablespoons yeast
1 1/2 teaspoons salt
1/4 cup oil
5-6 cups flour
One Egg white
1 tablespoon water
sesame seeds, or dried onions (for hamburger buns)
cornmeal to sprinkle on the baking sheets
In a large bowl, dissolve the sugar in warm water: add yeast.
Mix in salt and oil. Work in the flour until dough no longer looks wet. Knead on a floured surface until smooth. Place in a well oiled bowl, turning to coat dough with oil. Cover and allow to rise until doubles, about 1 hour.
Punch dough down. Knead again.
For Hamburger Buns divide into 12 pieces, flatten and stretch each piece into a circle about 3 to 4 inches in diameter and place on a cookie sheet that has cornmeal sprinkled on it. You can also divide into 18 pieces, if you prefer a smaller bun. Allow to rise for about 40 minutes, brush with the egg and water mixture, and sprinkle with sesame seeds, or dried onions. Bake for 25 minutes or until golden brown in a 350 oven.
For Hot Dog Buns divide into 18 pieces, roll between your hands until you have a 6 inch rope, place on a sheet with cornmeal sprinkled on it. These should be placed fairly close together, so they will rise more up than out. Let the buns rise for 30 minutes or until a nice hotdog bun shape. Brush with the egg and water mixture and bake in a 350 oven for 25 minutes or until golden brown.