Measure gluten free flour by stirring, scooping into a measuring cup, and leveling off.

Combine all ingredients in bowl of stand mixer (you can use hand mixer if needed) and mix with paddle attachment on low until combined, then on medium-low for 1 full minute.

Lightly coat your work space with oil and turn dough out, then roll to coat the dough with oil.

Divide into 6 equal pieces and roll each into a hot dog bun shape.

Place the shaped dough into a hot dog bun pan, or a few inches apart on a parchment lined baking sheet.

Cover loosely with plastic wrap and allow to rise in a warm place for 20-30 minutes until double in size. I use the rapid proof option on my oven.

Brush with melted butter if you want (this will help with browning) and bake in a 350 degree oven for 20-25 minutes, until starting to brown and done all the way through. Note that they won't brown much.

Allow to cool completely before serving.

Like all freshly baked breads, these hot dog buns are best served fresh! You can store leftovers in a sealed plastic bag on the counter for up to 2 days, or in the freezer for longer. When you're ready to eat, just microwave for a bit to thaw/soften.