Soft Homemade Hamburger Buns

0 Dissolve yeast and 1/2 cup of warm water. Allow the mixture to foam. In a separate bowl, mix 2 cups hot water, sugar, oil, salt and 3 cups of flour.Check to make sure your yeast has become frothy/foamy and activated. If so, combined both mixtures. Use a paddle attachment to mix the dough well for 2 minutes. Switch to the dough hook attachment and add the remaining 3 cups of flour, one at a time so the dough can absorb all the flour. Let the dough hook mix for 5 minutes until flour is incorporated and dough is smooth and elastic.Turn off the mixer and allow the dough to sit for 20 minutes (just leave the dough hook attached and cover the mixer with a tea towel).After 20 minutes the dough will look puffy. Stir dough down with a wooden spoon or simply turn on your mixer to low and allow the dough hook to deflate the dough (10 seconds or less). Repeat this step 2 times more so the dough has a total of 60 minutes to rise (and be deflated every 20 minutes). This will allow the gluten to develop and create a wonderful, soft chewy texture.Dump dough onto a floured counter top. Cut dough into 16 equal pieces. You do not need to use a scale but it can help if you want evenly sized buns. Form each portion of dough into a smooth ball and place onto a baking sheet lined with parchment paper or sprayed with non-stick spray. You can bake them in rows of 2 or 3. Allow your buns to rise again for 20 minutes. About 10 minutes into this rise I like to "score" my loaves with 4 small slits (use a bread lame or baking razor).  Brush a thin layer of egg wash on them to glaze for a shiny baked finish. This really makes them beautiful!Bake buns at 375° for 20-25 minutes or until golden brown.