Having a sausage & hot dog party.
We're having some friends over for a get-together, and we're serving Kielbasi, Bratwurst and smoked Slovenian sausages, as well as hot dogs for those less adventurous (read: woosies). I made up some buns for the "tube steaks" using my egg bread formula (I also do this with my Italian bread formula as well). When they were baked I tried one with a smoked Slovenian sausage with spicy mustard, horseradish and homemade sauerkraut for lunch, just to make sure they were going to be OK. As you can tell, I lived to write about it. LOL
For those who have never made hot dog buns, I use 2.8 to 3.0 ounces of dough for each bun. After they are weighed out, shape the portion into a tight ball and allow to rest for 3-5 minutes. Then using the palm of your hand, roll the ball into a tube about 4" long and allow to rest again for a few minutes. Lastly, roll each tube to about 6" to 6-1/2" in length. The tubes should be symmetrical along the length. I baked mine at 390F for 15 minutes, and used a whole egg egg wash to brown the tops. Here's a YouTube video that describes a slightly different approach, but will help those like me who do better with pictures. LOL