march | april 2020 54- Divide dough into 8 portions (about 97 grams each). Press
1 portion into a 5x4-inch rectangle. (Keep remaining dough
covered to prevent it from drying out.)
2–4. Place rectangle widthwise in front of you. Starting with bottom
5-inch edge, fold dough, about ½ inch at a time, pressing
to seal each time before folding again. Repeat until you have a
tight cylinder.
5. Place seam side up, and fold ends in. Place seam side down, and
shape to 5 inches long and even thickness.
6. Place on prepared pan, and press gently to fl atten top. Repeat
with a second portion of dough, and place about ¼ inch from fi rst
bun; press fl at. Repeat with remaining dough, making 2 rows of
4 buns.
Shape and Bake: Hot Dog Buns
2.5.3.6.