Add a little wheat starch (about 1 tablespoon) to your work area. With a rubber spatula, gather the dough from the mixer bowl and place on top of the starched area. Gently knead the dough a few turns, incorporating the remaining starch. You should have a smooth but somewhat sticky dough.

Divide the dough into 10 equal sized pieces (75 gm each) and cover with plastic wrap. For hamburger buns, round the dough into balls and flatten to about ½ inch thick. For hot dog buns, roll into a 5 ½ inch long, ½ inch wide roll. Place on a parchment lined baking sheet, spaced about 2 inches apart. To prevent the buns from drying out cover the baking sheet with plastic wrap as you are working.

When all of the dough balls are formed, cover with the plastic wrap and a damp kitchen towel. Place a second rimmed baking sheet (rim side up) on top of the rolls from doming too much at the top – you want them to be on the wider side as opposed to taller. Let rise in a warm spot until nearly doubled in size, about 45 minutes.

Meanwhile, place an empty loaf pan (or oven proof skillet) in the oven. Heat the oven to 400 degrees. Bring 2 cups water to boil. Remove plastic wrap from cookie sheet. Place pan in oven, immediately (and carefully) pouring heated water into the empty loaf pan; close oven door. The reason for this is that when dough first goes into a hot oven, there is a rapid rise in volume called oven spring. If there is moisture or steam (which is what you are creating with the hot pan and water), the starches do not form a crust as quickly, allowing for a greater “spring.”

Decrease the oven to 375 degrees.

After 20 minutes, brush the rolls with melted butter to help the browning. Bake for an additional 15 minutes.* Remove from pan and cool on wire rack.