Step 1

Mix water, yeast, and honey until yeast and honey are dissolved. Add the salt, oil, and 4 1/2 cups of flour to make a soft dough.

Step 2

Beat with a stand mixer for a minute or two (or knead a minute), adding the other 1/2 cup flour as needed to help dough be less sticky (you may not need all of it- and it will still be somewhat tacky- that is, sticking to the bowl in places, but not to your fingers when you gently touch the dough). Let it rest 10 minutes.

Step 3

Remove to a floured surface and knead by hand a few times. Press dough flat on floured surface and cut into 12 to 16 (depending on how much bun you want around each hot dog) roughly even pieces.

Step 4

Press each piece into a rectangular shape just short of the length of your hot dogs, and laying a hot dog on each rectangle, wrap the dough around the dog, pinching the ends to seal.*

Step 5

Place seam side down on a large lined or greased baking sheet and let rest for 10 minutes while you heat an oven to 400 degrees. They'll get a little more puffy, but won't double.

Step 6

Bake for 15 to 20 minutes, rotating if needed for even cooking, until golden on top and browned on the bottoms. Cool for about 5 minutes before serving.