Heat the milk, butter, sugar, and salt in a small saucepan over low heat (or microwave on high for about 60 seconds) until the butter is melted and the sugar and salt dissolved. Stir to combine and let the mixture cool until it is between 105-115˚F.

Grease a large bowl with olive oil. Place the dough in the bowl and turn to grease the top. Cover and let rise in a warm place, free from drafts, until doubled, about 45 to 60 minutes.

When the dough is doubled in size, press it down, turn it onto a lightly floured surface, cover with a kitchen towel, and let rest for 15 minutes.

While the dough is resting, grease a 9 x 13-inch rectangular baking pan or line with parchment paper.

Divide the dough into 12 even sized pieces. Use a kitchen scale to be precise. Each piece should be around 3.8 ounces or 108 grams.

Flatten each piece into a 3 x 5-inch rectangle. Roll to form a cylinder, pinch the edges closed, and place seam side down in your prepared baking pan.

Repeat with the remaining dough, placing each piece close together so the long edges touch. Cover and let the dough rise again until doubled, about 45-60 minutes.

Preheat your oven to 400˚F when your dough is almost finished rising. Bake the hot dog buns in a preheated oven 12-15 minutes, or until golden brown on top

Brush the tops of the rolls with melted butter immediately after baking for a soft and tender crust.

Remove the rolls from the pans, and let the cool completely on a wire rack. Keep the rolls together until you are ready to use them to prevent them from drying out.

After the rolls have cooled completely. Use a serrated bread knife to separate the rolls at the seams where each roll meets one another.

Heat a skillet over medium heat. While the pan is heating, slice each roll in the middle about 3/4s of the way down, and spread a thin layer of butter along both sides of the rolls.

Place butter side down into the hot skillet, and toast each side until browned. Stuff with your favorite filling and enjoy!