Garlic Basil Oregano Tangzhong Hot Dog Buns

Steps

1. Make the tangzhong: in a small pot, whisk 25 g of the all-purpose flour into the water. Cook over medium-low heat, stirring constantly, for 2 to 3 minutes until it thickens to a pudding-like paste. Scrape into a large bowl and cool for 15 minutes until just warm.
2. Warm the olive oil in a small skillet over low heat, add the garlic and cook 1 minute until fragrant but not browned. Stir in the oregano, take it off the heat and let it cool.
3. To the tangzhong bowl add 200 g of the milk (keeping the other 20 g for brushing), the egg and the honey, and whisk smooth.
4. Add the remaining all-purpose flour, the whole wheat flour, the instant yeast and the salt, then the garlic-oregano oil and the basil. Mix into a shaggy dough. This is about 68% hydration counting the water, milk and egg, and about 1.8% salt.
5. Knead by hand for 10 to 12 minutes (or 7 to 8 minutes in a stand mixer) until smooth, slightly tacky and able to stretch thin without tearing easily.
6. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
7. Line a baking sheet with parchment. Divide the dough into 12 equal pieces (about 85 g each). Flatten each into a rectangle, roll up tightly from the long side, pinch the seam and roll into a 6-inch log. Set them seam-side down in two rows, about 1/2 inch apart so they bake into soft pull-apart sides.
8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy, touching each other and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
9. Brush the buns with the reserved 20 g of milk and sprinkle with the sesame seeds.
10. Bake 18 to 22 minutes, until deep golden and the center of a bun reads 190°F (88°C).
11. Cool the buns on a rack for at least 30 minutes before pulling apart and slicing along the top for hot dogs.