New England Hotdog Buns

modified from kingarthurflour.com

Ingredients
Put the following in a mixing bowl:
3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons sugar or non-diastatic malt powder
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1 1/2 ounces) potato flour or 2/3 cup instant mashed potato flakes
2 tablespoons King Arthur Cake Enhancer, optional, for enhanced freshness
1 1/2 teaspoons salt
 
Add the following to the dry ingredients:
2 tablespoons soft butter
1 large egg
7/8 cup to 1 1/8 cups lukewarm water*
 
* Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate. At this time of year (early summer), you'd probably want to start with 7/8 cup, increasing to 1 cup if the dough seems too stiff and dry.

Steps
Beat till the ingredients come together to form a rough dough.
Then knead to make a soft, smooth dough.
Placce dough in bowl cover and let rise ~90 min in warm place
Grease your hotdog bun pan.
Gently deflate the dough, and streach, roll, press it into the pan. You probably won't be able to press it all the way to the ends; that's OK.
Cover the pan, and walk away.
Let the dough relax 10 -15 minutes and finish pressing evenly ibnto pan
Cover and let this dough rise to about 1.25 to 1.5 inch, 45 to 60 minutes or more.
While the dough is rising, preheat your oven to 375°F.
Whoops - let it go a bit too long. Well, let's see what happens.
Bake the buns for `15 minutes.
Test the interior of the buns with an instant-read thermometer; they should be at least 190°F. If not, bake a bit longer.
Remove the buns from the oven and turn them out onto a rack.
Allow them to cool completely.
Cut crust off bothe ends (~ .25 to .5) and enjoy
Cut loaf into 1.25 to 1.5 inch wide rolls. (do the math)
Freeze rolls and defrost as needed, ~30 seconds in the microwave.
Slice rolls from the top nearly in half leaving a 1/4 inch hinge at the bottom