Traditional Hot Dog or Slider Buns

Directions

1. In the bowl of a stand mixer, mix the eggs, egg whites, oil, vinegar, and honey. In a separate bowl, whisk together everything else except the yeast (Bread Mix, buttermilk powder, salt, sugar, and cream of tartar).
2. With the mixer on low, slowly add the dry mixture to the wet. It will look very dry and clumpy - that's expected.
3. Still on low, slowly add the club soda a little at a time until the batter is thick but pipeable, like a stiff frosting. Add the yeast and beat until smooth, then increase to medium-high and beat 4 minutes. This is a thick, sticky batter you pipe - not a dough you knead.
4. Prep your pan: line a rimmed sheet pan with parchment and grease with gluten-free nonstick spray, or prep an aluminum broiler pan by pressing down every other ridge with your finger to make wider channels, then grease well.
5. Fill the pastry bag with batter and cut the tip to about a 1¼-inch opening.
6. For hot dog buns: pipe 5-inch tubes about ½–¾ inch apart, in two rows of 5–6.
   For slider buns: pipe 2-inch puffs in the prepped, greased pan.
7. Important: once piped, brush the tops with a bristle pastry brush dipped in water to shape, elongate, and smooth the buns.
8. Let rise, covered with an inverted roasting pan (or uncovered) in a warm, draft-free spot, about 20 minutes or until visibly puffy.
9. Bake in the top third of a preheated 375°F oven about 20 minutes, until golden brown all over and the internal temperature reaches 210°F. Cool on a rack (this keeps the bottoms from getting soggy). Cool completely before slicing with a serrated knife.