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.

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.

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.

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.*

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.

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.