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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead to make a smooth dough, adding additional flour or water if necessary.
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Let the dough rise, covered, until nearly doubled in bulk, 60 to 90 minutes.
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Lightly grease a New England Hotdog Bun Pan.
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Gently deflate the dough, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges.
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Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan.
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Towards the end of the rising time, preheat the oven to 375°F.
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Grease a baking sheet, and place it on top of the risen buns, to keep them flat as they bake.
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Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast iron skillet works well.
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Bake the buns for 20 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary, to brown the buns. A digital thermometer inserted into the center will read 195°F to 200°F.
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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.
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Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them.
