Hotdog buns made with 100% whole wheat flour? Who knew! King Arthur organic 100% white whole wheat flour makes an incredible hotdog bun.

1 1/4 to 1 1/2 cups (10 to 12 ounces) lukewarm water
1 large egg
2 tablespoons (1 ounce) butter
1 1/4 teaspoons salt
2 tablespoons sugar
1/4 cup (1 ounce) Baker's Special Dry Milk
3 tablespoons (1 1/8 ounces) potato flour or 1/3 cup dried potato flakes
1/2 cup (2 3/8 ounces) Hi-maize Fiber
3 cups (12 ounces) King Arthur 100% White Whole Wheat Flour
1 tablespoon vital wheat gluten
2 1/4 teaspoons instant yeast
*Start with 1 1/4 cups water, adding more if necessary to make a soft, smooth dough.

Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Turn the dough out onto a lightly greased or floured work surface. Shape it into a 6" x 15" rectangle, and place it in a lightly greased New England hotdog bun pan. Grease the bottom of a clean baking sheet and place it on top of the pan so the rising dough will fill the pan evenly. Let rise 1 to 1 1/2 hours, until the dough has almost filled the pan.

Preheat your oven to 375°F. With the baking sheet still on top, bake the buns for 25 minutes. Remove the baking sheet and bake 5 minutes longer, to brown the buns, if necessary. Remove from the oven, cool for 5 minutes, then turn the buns out of the pan to cool completely on a rack. When completely cool, slice each bun down the middle horizontally, without cutting through the bottom; then separate into individual buns. Yield: 10 buns.

Note: If you prefer, make dinner rolls. Divide the risen dough into 16 pieces, shape into balls, place in a lightly greased 9" x 13" pan, cover, let rise, and bake in a preheated 350°F oven for about 22 to 25 minutes, till golden brown. Yield: 16 rolls.