Rye Cheddar Garlic Herb Hot Dog Buns

Steps

1. Prepare first: melt the butter, shred the cheddar, mince the garlic and chop the parsley. Set aside 20 g of the butter, 40 g of the cheddar and one third of the garlic for the topping.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt.
3. Stir the lukewarm water, lukewarm milk, honey, the remaining 30 g of melted butter and the remaining two thirds of the garlic into the rye flour and bread flour mixture until a shaggy dough forms. The dough is about 67% hydration (water and milk) and 1.8% salt.
4. Add the thyme and the remaining 120 g of cheddar and knead 8 to 10 minutes until smooth but slightly tacky; rye dough stays sticky, so use wet hands rather than dusting with more rye flour or bread flour.
5. Cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until puffy and about 1.5 times its size.
6. Line a sheet pan with parchment. Divide the dough into 12 equal pieces (about 105 g each), roll each into a 6-inch log and set them side by side, barely touching.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
8. Brush the buns with the beaten egg and scatter the reserved cheddar over the tops.
9. Bake 20 to 24 minutes, until golden and the centers reach 190°F (88°C).
10. While they bake, stir the parsley and reserved garlic into the reserved melted butter.
11. Brush the hot buns with the garlic-parsley butter, then cool on a rack at least 30 minutes before slicing.