Garlic Rosemary Hot Dog Buns

Steps

1. In a small skillet over low heat, melt half the butter with the garlic and cook 2 minutes until fragrant but not browned; set aside to cool. This garlic butter is divided: half goes in the dough, half is brushed on after baking.
2. In a large bowl, whisk the flour, sugar, yeast, salt and rosemary.
3. Add the warm milk, water, one of the beaten eggs, and half of the garlic butter. Mix into a shaggy dough.
4. Knead 8–10 minutes, adding the remaining half of the plain butter a little at a time, until smooth and elastic. The dough is about 60% hydration counting the milk and water, with about 2% salt.
5. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
6. Divide into 12 pieces of about 95 g. Shape each into a 6-inch log and set them side by side, slightly touching, on a parchment-lined baking sheet.
7. Cover and proof at about 75°F (24°C) for 40–50 minutes, until puffy and the dough springs back slowly when poked. Preheat the oven to 375°F (190°C) during the last 20 minutes.
8. Brush the buns with the second beaten egg.
9. Bake 18–20 minutes, until deep golden and 190°F (88°C) in the center.
10. Stir the parsley into the remaining half of the garlic butter, rewarming briefly if set, and brush it over the hot buns.
11. Cool on a rack at least 30 minutes, then pull apart and split each bun along the top.