3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons granulated sugar
2 teaspoons kosher salt
Vegetable oil, for greasing the bowl
With homemade buns, hot dogs and other sausage sandwiches take a leap into greatness. Milk, butter, and egg enrich this simple yeast dough, to yield soft, tender buns that manage to hold up to juiciness and condiments.
1Melt 6 tablespoons of the butter with the honey in a medium saucepan over low heat. Whisk in the milk and gently heat the mixture to 110°F, or until it feels very warm to your finger. Pour into the bowl of a stand mixer, sprinkle the yeast over the top, stir, and let stand until foamy, about 5 minutes.
2Add the egg, flour, sugar, and salt. Attach the dough hook and knead on medium speed for 5 minutes—the resulting dough will be soft and sticky. Dump the dough onto the counter, form into a ball, and place in a medium bowl that you’ve previously oiled. Cover the bowl with plastic wrap and set aside in a warm, draft-free spot until the dough has doubled in volume, about 1 hour.
3Line a large rimmed baking sheet with parchment paper. Dump the dough onto a floured work surface. Divide it into 8 to 10 equal pieces (8 pieces will be generous-sized buns, 10 will be a bit smaller; a scale is great for dividing the dough into perfectly equal pieces). Roll each piece into a ball, then shape the ball into a log 5 to 6 inches long. Place on the prepared baking sheet, spacing them evenly.
4Melt the remaining 2 tablespoons of butter. Brush the dough pieces with half of the melted butter. Cover loosely with plastic wrap, set aside in a warm place, and let stand until puffy, about 1 hour.
5Heat the oven to 375°F and arrange a rack in the middle. Bake until the buns are golden, about 18 minutes. As soon as the buns are out of the oven, brush with the remaining melted butter.