Honey Oat Porridge Cheddar Hot Dog Buns

Steps

1. Make the porridge first: in a small saucepan bring the water to a simmer, stir in the 70 g portion of oats and cook, stirring, 3 to 4 minutes until thick. Stir in the butter and honey, then cool until just warm, about 20 minutes.
2. In a large bowl whisk together the whole wheat flour, the bread flour, the instant yeast and the salt to make the dry mix.
3. Add the cooled oat porridge, the 165 g portion of milk and the egg to the dry mix. Stir into a shaggy dough.
4. Knead by hand or with a dough hook 10 to 12 minutes until smooth, slightly tacky and stretchy. The dough is about 65% hydration (counting the water and milk) and 2% salt.
5. Flatten the dough, scatter the cubed cheddar over it, fold it up and knead 1 minute more until the cheese is evenly spread.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Line a baking sheet with parchment. Divide the dough into 12 equal pieces. Press each into a rectangle, roll up tightly from a long side, pinch the seam and roll into a 6-inch log. Set seam side down about 1/2 inch apart so the buns bake into soft-sided rows.
8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
9. Brush the buns with the 15 g portion of milk, then sprinkle with the shredded cheddar and the 10 g portion of oats.
10. Bake 18 to 22 minutes, until golden brown and the center reads 190°F (88°C).
11. Cool the buns on a rack at least 30 minutes before pulling apart and slicing along the top for hot dogs.