How do you make Poppy seed hot dog bun?

- 1 package (or 2 1/4 teaspoons) active dry yeast

- 1 cup warm water (110-115 degrees F)

- 1/3 cup sugar

- 1 teaspoon salt

- 1/4 cup vegetable oil

- 2 eggs, beaten

- 3 1/2 to 4 cups all-purpose flour

- 1 tablespoon poppy seeds

Instructions:

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the warm water. Let sit for 5 minutes, until foamy.

Add the sugar, salt, vegetable oil, eggs, and 3 cups of the flour. Beat on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, until the dough comes together and forms a ball.

If the dough is too sticky, add more flour, 1 tablespoon at a time, until it is smooth and elastic.

Turn the dough out onto a lightly floured surface and knead for 5 minutes, until it is smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until it has doubled in size.

Punch down the dough and divide it in half. Roll each half into a 12-inch rope.

Place the ropes of dough on a greased baking sheet, cover with plastic wrap, and let rise for 30 minutes, or until they have doubled in size.

Preheat the oven to 375 degrees F.

Brush the rolls with water and sprinkle with poppy seeds.

Bake for 15-20 minutes, or until golden brown.

Let cool completely before slicing and serving.