Soft Dill and Parsley Hot Dog Buns

Steps

1. Beat the egg in a small bowl. Set aside about one quarter of it, covered in the fridge, for the egg wash; the remaining three quarters goes into the dough.
2. In a large bowl, whisk the flour, sugar, yeast-instant, salt and garlic powder.
3. Add the warm milk, lukewarm water and the three quarters of the egg; stir into a shaggy dough.
4. Knead 5 minutes, then add the softened butter a piece at a time and knead 8 to 10 minutes more until smooth and elastic. The dough is about 60% hydration counting milk and water, with 1.8% salt.
5. Knead in the dill and parsley until evenly flecked throughout.
6. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
7. Line two baking sheets with parchment. Divide the dough into 12 equal pieces (about 98 g each).
8. Pat each piece into a rectangle, roll it up tightly into a 6-inch log, pinch the seam and place seam-side down, about 1 inch apart.
9. Cover and proof at about 75°F (24°C) for 40 to 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.
10. Brush the buns with the reserved quarter of the egg as an egg wash.
11. Bake 16 to 20 minutes, until golden and 190°F (88°C) in the center.
12. Cool the buns on a rack at least 20 minutes before slicing along the top or side.