Chicago-Style Hot Dog Buns

In a large bowl or in the bowl of a stand mixer, combine flour, oil, yeast, sugar, salt, warm water and egg yolk until a dough forms. Knead by hand on a lightly floured surface until smooth and elastic. This will take about 10 minutes. Or you can knead it in the bowl of a stand mixer with dough hook attachment on medium speed until smooth and elastic for about 5 minutes.

Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

When dough is doubled, punch it down and divide it into 10 pieces. Roll each piece into a 3-inch long log. For each piece, flatten the dough with your palm, then fold it over lengthwise, pinching the seam to seal. Flatten again and fold over lengthwise, pinching the seam to seal. Gently shape the dough into a 6-inch long oval and place it seam-side down on a lightly greased or parchment paper/silicone mat-lined baking sheet. Flatten again lightly.

Repeat with remaining pieces of dough, placing them about an inch apart on the baking sheet(s). Cover with a sheet of lightly greased plastic wrap and let the rolls rise until puffy but not doubled, about 1 hour.

Meanwhile, heat oven to 350 F. Mix together the egg white and 2 teaspoons cold water in a small bowl, then brush the tops of the buns with the egg wash. Sprinkle liberally with poppy seeds. Bake buns until golden brown, about 18 to 20 minutes. Remove from oven and cool the buns completely on a cooling rack before slicing.

To assemble hot dogs: Cut hot dog buns halfway open lengthwise, then add a hot dog and your favorite fixings. I top my hot dog with yellow mustard, relish, chopped onion, tomato wedges, a dill pickle spear, sport peppers and a dash or two of celery salt.

Recipe adapted from King Arthur Flour.