If making the dough by hand or in a stand mixer, warm the milk slightly. Combine the milk, egg, oil, sugar, and yeast in a large bowl. Allow to proof for five minutes. Stir in the flour and salt. This will form a stiff dough. Knead by hand on a floured surface or in the mixer with the bread hook until the dough is smooth and elastic. Place the dough in a greased bowl and allow to rise until doubled in bulk, about one hour.
To make the dough in a bread machine:
Place all ingredients in bread machine pan according to manufacturer's instructions. Program for "dough."
To form the hot dog buns:
When the dough is ready, divide into 12 equal portions. Form each portion into a thin loaf for hot dog buns. (You can form flat rounds for hamburger buns.) Place these on a baking sheet lined with parchment or a silpat mat.
Cover loosely with plastic wrap and allow to rest for 30 minutes.
Preheat oven to 375°Bake for 15-22 minutes, until lightly browned. Cool on a rack before slicing to serve.
To freeze: store cooled rolls in an airtight container in the freezer. Thaw at room temperature before serving.
Nutritional values are approximate and based on 1 bun.Store leftover buns in a plastic bag or airtight container at room temperature for up to 2 days. Freeze for longer storage. To freeze hot dog buns: Make sure that your fresh baked buns have cooled completely. Wrap tightly in plastic wrap and place in a ziptop bag. Place in the freezer until ready to use. Thaw at room temperature in the wrappings prior to serving.Leftover, but dry hot dog can be toasted or made into garlic bread. You can cut them into cubes to be made into croutons or grind them into breadcrumbs in the food processor.