In a large bowl or bowl of a stand mixer, combine flour, oil, yeast, sugar, salt, water and egg yolk until a dough forms.

Knead by hand on a lightly floured surface 10 minutes until smooth and elastic OR knead in stand mixer with dough hook attachment on medium speed 5 minutes until smooth and elastic.

Shape dough into a ball and place in a lightly greased bowl.

Cover with plastic wrap and let rise in a warm place 1 1/2 to 2 hours until doubled.

When dough is doubled, punch it down and divide it into 10 pieces.

Roll each piece into a 3-inch log.

For each piece, flatten the dough with your palm, then fold over lengthwise, pinching the seam to seal.

Flatten again and fold over lengthwise, pinching the seam to seal.

Gently shape the dough into a 6-inch long oval and place it seam-side down on a lightly greased or parchment paper/silicone mat-lined baking sheet.

Flatten again lightly.

Repeat with remaining pieces of dough, placing them about an inch apart on the baking sheet(s).

Cover with lightly greased plastic wrap and let rise 1 hour until puffy but not doubled.

Meanwhile, heat oven to 350 degrees F.

Mix together egg white and 2 teaspoons water in a small bowl, then brush the tops of the buns with the egg wash.

Sprinkle liberally with poppy seeds.

Bake buns 18 to 20 minutes until golden brown.

Remove from oven; cool completely on a cooling rack before slicing.

To assemble hot dogs: Cut hot dog buns halfway open lengthwise, then add a hot dog.

Top hot dog with yellow mustard, relish, chopped onion, tomato wedges, a dill pickle spear, sport peppers and a dash or two of celery salt.

Serve with Jay's potato chips, if you want to be extra Chicagoan.