Dill Rye Burger Buns

Steps

1. Prepare first: chop the dill, beat the egg in a small bowl for the wash, and bring the yogurt to room temperature.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, onion powder and salt.
3. In another bowl, stir together the lukewarm water, yogurt, olive oil, molasses and chopped dill.
4. Pour the wet mixture into the rye and bread flour mixture and stir into a shaggy dough. This is about 51% hydration from the water alone (higher counting the yogurt) and about 2% salt, based on the combined rye and bread flour; rye dough will feel sticky.
5. Knead with wet or lightly oiled hands for 8 to 10 minutes until smooth but still tacky; rye won't get very stretchy.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size.
7. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball, place them spaced apart and flatten each gently to about 3.5 inches wide.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and a poke springs back slowly. During the last 20 minutes, preheat the oven to 375°F (190°C).
9. Brush the tops with all of the beaten egg.
10. Bake 20 to 24 minutes, until deep golden brown and the centers reach 190°F (88°C).
11. Cool the buns on a rack for at least 30 minutes before slicing.