The "standard" recipe makes 8 buns about 6" long, but my 6 beef brats were thicker than normal hot dogs so I made just 6 buns (and they were thicker). If you don't need all the buns that the recipe makes, just make some round rolls (keep in a zip-lock baggie and reheat in microwave about 14 seconds).
Easy Yeast HOT DOG BUNS
2 -/2 cups all-purpose flour (lightly scooped)
2-1/4 tsp. (1 packet / 7g but from a jar is better) instant yeast (or active dry yeast)
2 TB + 1 tsp sugar...........................1 teaspoon salt
1 cup milk (any kind ~ I like unsweetened almond, cashew or oatmilk), heated to lukewarm (like a baby’s bath ~ 110-120)
3 TB butter, melted…………………1 egg
1/4 cup additional flour…………....1 lightly beaten egg for egg wash
***
Mix yeast, 1 tsp sugar and warm milk in small bowl (not metal) and let proof ~ about 5 minutes (it should be bubbly)
In electric mixer bowl, combine 2-1/2 cups flour, remaining 2 TB sugar and salt. Mix well. Add proofed yeast, one egg, and melted butter ~ lightly beat with paddle attachment. .Cover with plastic wrap or towel and rest for 5 minutes.
Change to bread hook attachment and knead ~ gradually adding the leftover quarter cup of flour (the dough will still be soft, but don’t add more flour).
I spray a large mixing bowl with buttery non-stick spray (any oil will work too) and but the dough in there (turning it over to coat all sides). Cover again with plastic wrap or a towel and let rest/rise for 30 minutes.
Punch down the dough and put it onto a silpat mat or parchment paper (I don’t like putting onto a floured surface b/c don’t want to add more flour in there ~ and the dough will have non-stick spray or oil on it from the bowl too)
Divide the dough into 8 pieces ~ roll each out about 6” long ~ just shape them into “logs” as even as possible overall. (NOTE: if you have few hot dogs but they’re longer, adjust the amount and length that works).
Preheat your oven to 350 ** Put the buns on a parchment-lined baking sheet. Lightly cover the loaves (plastic wrap, parchment or a towel) and leave them to rise for 15 minutes (I set them next to the pre-heating oven. They should get puffy.) ** Brush with the beaten egg. Bake for 14-18 minutes until golden brown on top.