Feed the sourdough starter 4-12 hours before making the dough. The starter should be very active and bubbly, and used just before it begins to decrease in activity.

In a large bowl or bowl of a stand mixer with paddle attachment or whisk attachment, mix together the water, milk, active starter, egg, softened butter, and honey.

Add the freshly milled flour and salt to the wet ingredients. Mix until everything is hydrated, and the dough comes together.

Cover the dough with a damp tea towel or plastic wrap. For best results, let it rise at room temperature for about 4-6 hours. If your kitchen is cooler, you can place the covered bowl in a warm place, such as an oven with only the light on and the door ajar, or ferment it overnight in the fridge.

Once the dough has bulk fermented and doubled in size, punch it down gently to release the air.

Turn the dough onto a floured surface and divide it into 8 equal portions.

Shape the hotdog buns by rolling the dough into a 6-inch by 4-inch rectangle with a rolling pin, then tightly roll them up. Each portion should be a cylindrical shape (like a mini baguette). Aim for a length that will comfortably fit your hot dogs, about 6 inches.

Place the shaped buns side by side on a parchment-lined baking sheet, making sure they are close together (this will help them rise together as they bake).

Cover the shaped buns with a towel or plastic wrap and let them rise for 2-3 hours until they have puffed up nicely. Optionally, you can place them in the fridge overnight to do a slow proof if you want to bake them the next day.

Preheat your oven to 375°F (190°C).

Once the buns have fully proofed, bake them for 20-25 minutes or until golden brown on top.

Let the buns cool on a wire rack for at least 20 minutes before slicing.