Cheddar Mustard Buttermilk Spelt Hot Dog Buns

Steps

1. Prepare first: shred the cheddar and divide it into 95 g for the dough and 35 g for the tops. Divide the buttermilk into 285 g for the dough and 15 g for brushing. Melt the butter and let it cool until just warm.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast and salt to make the dry mix.
3. In a second bowl, whisk the 285 g portion of buttermilk with the lukewarm water, egg, melted butter, honey and mustard to make the wet mix.
4. Pour the wet mix into the dry mix and stir into a shaggy dough. This is about 67% hydration (counting the water in the buttermilk and egg) and 1.8% salt.
5. Knead 6–8 minutes by hand or 5 minutes in a mixer until smooth and slightly tacky; spelt dough tears if overworked, so stop once it's supple. Lightly oil or wet your hands rather than adding more spelt flour or bread flour if it sticks.
6. Flatten the dough and scatter the 95 g portion of cheddar over it, then fold and knead 1 minute until the cheese is spread evenly.
7. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
8. Line a baking sheet with parchment. Divide the dough into 12 equal pieces, about 95 g each. Roll each into a 6-inch log and set them in a row on the sheet, about ½ inch apart so they bake into soft-sided buns.
9. Cover and proof at about 75°F (24°C) for 40–45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
10. Brush the tops with the 15 g portion of buttermilk and sprinkle with the remaining 35 g of cheddar.
11. Bake 18–22 minutes, until golden and the center of a bun reads 190°F (88°C).
12. Cool on a rack at least 30 minutes before pulling apart and slicing along the top or side.