How to make hotdog buns at home (Fresh Milled Flour)

425 g (about 3.5 cups) Fresh Milled Flour I use hard white wheat
240g warm water
4 TBSP melted butter
2 Tbsp. honey
1 egg
1 tsp. salt
2.5 tsp. instant yeast

Mill the flour and add it to the bowl of a stand mixer.
Warm the water in a microwave-safe measuring cup for 30-45 seconds.
Add the butter to the warm water and microwave again for 20-30 seconds, add honey to the warm water and butter and stir to combine all of the wet ingredients.
Add the salt to the flour in the mixer and turn on low to combine.
Slowly pour the wet ingredients into the dry and mix until there is no dry flour and the dough is shaggy.
Cover for 15 minutes to allow the flour to absorb the liquid. After the 15 min rest add the dry active yeast and knead for 8-10 minutes or until the dough is very soft and smooth.
If you can get it to pass a windowpane test that is great but it does not have to be perfect.
Remove the dough from the mixer and add it to an oiled bowl. Turn the dough over in the bowl to lightly cover it with oil and cover the bowl. Allow the dough to rise for an hour or until the dough has doubled.
To make the buns weigh the dough and divide it into 12 equal balls. Mine are about 60g each.
Flatten them out into 6-inch long rectangles and roll them up tucking the ends under. Place the shaped dough on a parchment-lined baking sheet.
Cover with a damp tea towel and let them rise again for 30 minutes.
Bake at 350° for 22-25 minutes.

Hamburger buns can also be made using the recipe however the shaping will be different.