Toasted Oat Crust Cheddar Burger Buns

Steps

1. Preheat the oven to 350°F (175°C). Spread 70 g of the oats on a baking sheet and toast for 8 to 10 minutes, until fragrant and lightly golden. Save the remaining 30 g of oats, untoasted, for the topping.
2. Heat 120 g of the water until steaming, pour it over the toasted oats in a large bowl and let soak for 20 minutes, until cooled to lukewarm. Warm the remaining 100 g of water to about 100°F (38°C).
3. Beat the egg in a small cup. Set aside half of it, covered in the fridge, for the egg wash.
4. To the soaked oats add the warm water, the Greek yogurt, the maple syrup and the first half of the egg; stir to combine.
5. Add the flour, the instant yeast and the salt, and mix into a shaggy dough. The dough is about 42% hydration from the water alone (closer to 62% counting the yogurt and egg) with about 1.9% salt.
6. Knead in the softened butter, then knead 8 to 10 minutes until smooth and elastic. Knead in 110 g of the cheddar until evenly spread, saving the remaining 30 g for the tops.
7. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
8. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball and flatten to about 3.5 inches wide; space them on the sheets.
9. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Near the end, preheat the oven to 375°F (190°C).
10. Brush the buns with the reserved half of the egg, sprinkle with the reserved untoasted oats, then top with the remaining cheddar.
11. Bake 18 to 22 minutes, until deep golden and 190°F (88°C) in the center.
12. Cool the buns on a rack for at least 30 minutes before slicing.