New England Hot Dog Buns (Abm)

I purchased the pan from King Arthur Flour and this is the recipe that came with the pan. When looking on line at King Arthur recipes, it is different. This one is great as it uses the bread machine to mix the dough. What a great time saver. I am posting the recipe for safe keeping.

• Ready In: 3 hrs 20 mins
• Yields: 10 buns

Ingredients

• 3  cups unbleached all-purpose flour
• 2  teaspoons fast rising yeast
• 2  tablespoons sugar
• 1⁄4 cup  nonfat dry milk powder
• 1⁄4 cup potato flour or 1⁄4 cup  instant potato flakes
• 1 1⁄2 teaspoons salt
• 2  tablespoons  soft butter
• 1  large egg, beaten
• 1 -1 1⁄4 cup water

Directions

1. Using the dough cycle of your bread machine, place all the ingredients into the basket as manufacturer's directions; press start. When the cycle is complete, remove the dough.
2. On a lightly floured surface, knead until smooth and elastic; shape the dough into a 6 x 15 inch rectangle. Lightly grease the special hot dog bun pan and and place the shaped dough in the pan.
3. Grease the bottom of a clean baking sheet and place on top of the dough filled pan. Let rise 1 to 1 1/2 hours in a warm place or until the dough has almost filled the pan.
4. Preheat oven to 375 degrees and with the baking sheet on top, bake the rolls for 18 minutes. Remove the baking sheet and bake a few minutes longer if necessary to brown the rolls.
5. Remove from oven and place on a rack to cool for 5 minutes; remove the buns from the pan and place directly on rack to finish cooling. When completely cool, slice each bun down the middle vertically, without cutting through the bottom; then separate into individual buns.