So, between 100-110 deg F?
I’ve had luck with that.
Made hot dog buns yesterday, and they were kinda flat. Temps were at around 125 deg F.
What about lighter and fluffier? Use less flour?
I would go ‘just warm to the touch’ but not ‘hot’.
If it is too warm, it kills the yeast. It is probably safer to be a bit cool, than too hot.
My family raves about these buns. I toss the ingredients in my bread machine and let it do most of the work. Take the dough out after it rises, shape & let raise again & bake them in the oven. I use a scale to weigh my dough & get 10 buns out of the recipe that are just the right size for 1/3 # burgers.
(125 degrees is much too warm. The buns were flat because you probably killed most of the yeast w/ the heat.)
What kind of flour are you using?