Sharp Cheddar Spelt Burger Buns

Steps

1. Prep first: warm the milk, beat the egg in a small bowl, and shred the cheddar. Set aside 30 g of the cheddar for the tops; the remaining 120 g goes into the dough. Half the beaten egg (about 50 g) goes in the dough and the other half is the glaze.
2. In a large bowl, whisk the spelt flour, bread flour, instant yeast and salt.
3. Add the warm milk, lukewarm water, honey and half the beaten egg. Mix into a shaggy dough. This is about 63% hydration (counting the water in the milk and egg) and 1.7% salt.
4. Knead 6 to 8 minutes by hand or 5 minutes in a mixer, adding the softened butter a little at a time, until smooth and slightly tacky. Spelt tears if overworked, so stop once it's supple.
5. Knead in the 120 g of cheddar for the dough until evenly spread.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Line two baking sheets with parchment. Divide the dough into 12 pieces of about 104 g, shape each into a tight ball, and flatten to about 3.5 inches (9 cm) wide.
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, heat the oven to 375°F (190°C).
9. Brush the buns with the remaining half of the beaten egg and scatter the reserved 30 g of cheddar over the tops.
10. Bake 18 to 22 minutes, until deep golden and the centers reach 190°F (88°C).
11. Cool the buns on a rack for at least 30 minutes before slicing.