Sourdough Hot Dog Buns

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all the ingredients, and mix and knead — by hand, mixer, or bread machine set to the dough cycle — adding more flour or water if necessary to make a soft, smooth dough., Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes., While the dough is rising, lightly grease a hot dog bun pan., Transfer the dough to a lightly greased work surface, gently deflate it, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges., Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan. Towards the end of the rising time, preheat the oven to 350°F., Grease a baking sheet, and place it on top of the risen buns., Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast iron skillet works well., Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary to brown the buns., Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely., Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them., Store buns wrapped in plastic for several days; freeze for longer storage.