copperbadge:

So the hot dog buns came out AWESOME.

For my own reference, if you want to make a bun the perfect size for a Hebrew National hot dog, the pre-rise dough ball for each bun should be 45 grams by weight. 

Here is the recipe! A few things I did differently: 

Because I was not rising it overnight, I proofed the yeast instead of mixing it with the flour – in other words, I took the milk mixture, added the sugar and yeast, and let it bloom for about eight minutes (until the yeast got foamy), then added the flour and salt. This allows it to rise a bit faster. 

I added 15.5oz bread flour instead of the 17.whatever AP flour. 

I don’t have a stand mixer so I did all the kneading by hand; if you don’t want to get a counter dirty, nine times out of ten you can do the initial knead of the dough in the bowl itself, which has the added bonus of scraping up all the little bits stuck to the side of the bowl. Then you can just dump a little more oil in, turn the dough to coat, and let it rise in the same bowl. With this version, the dough is dry enough (and then oily enough) that I never had to use flour for kneading – I just kneaded it in the bowl, oiled it, let it rise, then broke off 45 gram chunks and rolled them per the “hot dog” instructions.