Sharp Cheddar Rye Hot Dog Buns

Steps

1. Prep first: cut 110 g of the cheddar into small cubes and shred the remaining 40 g; melt the butter and let it cool; warm the water and the milk; beat the egg for the wash. Keep the cheese cubes and shredded cheese separate.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt and onion powder to make the dry mix.
3. Stir the molasses into the warm water and warm milk, then pour this liquid and the melted butter into the dry mix. Stir into a shaggy, sticky dough.
4. Knead with wet hands or a dough hook for 8 to 10 minutes until smoother and slightly tacky; rye dough stays a little sticky, so don't add more rye flour or bread flour. The dough is about 40% hydration from the water alone (about 70% counting the milk) and 1.8% salt.
5. Knead in the cubed cheddar until evenly spread through the dough.
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; rye rises less than wheat dough.
7. Line a sheet pan with parchment. Divide the dough into 12 equal pieces (about 85 g each). Roll each into a 5½-inch log with damp hands and set them side by side on the pan, about ½ inch apart so they bake into soft-sided buns.
8. Cover and proof at about 75°F (24°C) for 40 to 45 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 beaten egg, then sprinkle the shredded cheddar over the tops.
10. Bake 20 to 24 minutes, until the cheese is browned 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.