Basil Oregano Potato Buttermilk Hot Dog Buns

Steps

1. Prepare the potato first: cover the potato chunks with cold water in a small pot, boil 12 to 15 minutes until very tender, drain well and mash until smooth. Let it cool until just warm, about 15 minutes.
2. Warm 10 g of the olive oil in a small skillet over low heat, add the garlic and cook 1 minute until fragrant, then take it off the heat and let it cool.
3. In a large bowl, whisk the bread flour, instant yeast, salt and oregano.
4. Warm the buttermilk to about 95°F (35°C) and stir in the honey and 20 g of the olive oil; it may look slightly curdled, which is fine.
5. Add the buttermilk mixture and the mashed potato to the flour mixture and mix into a shaggy dough. Knead 10 to 12 minutes until smooth, soft and elastic; it will feel slightly tacky.
6. Knead in the basil and the garlic with its oil until evenly spread. Counting the water in the buttermilk and potato, this is about 75% hydration and 2% salt.
7. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
8. Line a baking sheet with parchment. Divide the dough into 12 pieces of about 85 g. Flatten each into a rectangle, roll up tightly into a 6-inch log and pinch the seam closed.
9. Set the logs seam side down, about 1/2 inch apart so they bake into soft sides. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked.
10. About 20 minutes before baking, preheat the oven to 375°F (190°C).
11. Brush the buns with the remaining 10 g of olive oil and sprinkle with the Parmesan.
12. Bake 18 to 22 minutes, until golden and 190 to 200°F (88 to 93°C) in the center.
13. Cool the buns on a rack at least 30 minutes before splitting along the top.