Soft Garlic Herb Buttermilk Hot Dog Buns

Steps

1. Prep first: warm the buttermilk gently in a small pot to about 100°F (38°C); it may look slightly separated, which is fine. Beat the egg, chop the parsley, and split the butter into the 40 g softened portion for the dough and the 10 g portion to melt later.
2. In a large bowl, whisk the flour, sugar, instant yeast, salt and garlic powder.
3. Add the warm buttermilk, the lukewarm water and the beaten egg, and stir into a shaggy dough. The dough is about 64% hydration (counting the water in the buttermilk) and 1.8% salt.
4. Knead 5 minutes by hand or 4 minutes in a stand mixer, then add the 40 g softened butter a little at a time and knead 6 to 8 minutes more until smooth, elastic and slightly tacky. Knead in the parsley during the last minute.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Line a baking sheet with parchment. Turn the dough out, divide into 12 equal pieces (about 95 g each) and roll each into a 6-inch (15 cm) log with tapered-free, even ends. Set them in two rows of six, about ½ inch (1 cm) apart so they bake into soft-sided buns.
7. 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).
8. Bake 16 to 20 minutes, until deep golden and the centers read 190°F (88°C), since this dough is enriched.
9. Melt the remaining 10 g butter and brush it over the hot buns right away.
10. Cool the buns on a rack for at least 30 minutes, then pull apart and slice along the top or side for hot dogs.