a stand mixer fitted with a dough hook attachment, combine the flour and salt.
Combine Wet Ingredients: Add the melted butter and egg to the yeast mixture and whisk until well combined.
Make Dough: Pour the wet ingredients into the bowl with the dry ingredients. Mix until a dough forms. If using a stand mixer, knead the dough on medium speed for about 5-7 minutes. If kneading by hand, knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
Shape the Buns: Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into equal-sized portions (usually 8-10 portions for hotdog buns). Shape each portion into a smooth ball and then roll it into an elongated shape, suitable for a hotdog bun.
Second Rise: Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them. Cover them again with a clean kitchen towel or
