Buttermilk Oat Hot Dog Buns

Steps

1. In a large bowl, stir together the flour, half of the oats, the instant yeast and the salt.
2. In a separate bowl, whisk the warm buttermilk, warm water, melted butter and honey; this is the liquid mixture.
3. Pour the liquid mixture into the flour mixture and stir into a shaggy dough. The dough is about 68% hydration (counting the buttermilk's liquid) and about 1.8% salt.
4. Knead on a lightly floured counter for 8–10 minutes, until smooth, elastic and slightly tacky.
5. Place the dough in a lightly greased bowl, cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
6. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, about 90 g each.
7. Shape each piece into a 6-inch log by flattening it into a rectangle, rolling it up tightly and pinching the seam closed. Set seam side down about 1 inch apart on the baking sheets.
8. Cover and proof at about 75°F (24°C) for 40–50 minutes, until puffy and the dough springs back slowly when poked.
9. While the buns proof, preheat the oven to 375°F (190°C).
10. Brush the buns with the beaten egg and sprinkle with the remaining half of the oats.
11. Bake for 16–20 minutes, rotating the pans halfway, until golden and the centers reach 190°F (88°C).
12. Cool the buns on a rack for at least 20 minutes, then split along the top or side before serving.