Toasted Oat Molasses Rye Burger Buns

Steps

1. Toast 100 g of the oats (the dough portion) in a dry skillet over medium heat, stirring, for 4–5 minutes until golden and fragrant; set the remaining 20 g of oats aside for the topping.
2. Put the toasted oats in a large bowl, pour the boiling water over them, stir, and let the porridge stand about 25 minutes until lukewarm.
3. Stir the buttermilk, melted butter and molasses into the lukewarm oat porridge.
4. Add the rye flour, bread flour, instant yeast and salt, and mix into a shaggy dough. The dough is about 78% hydration (water plus the buttermilk's liquid) and 2% salt, so it will feel tacky.
5. Knead with damp hands or a stand mixer with a dough hook for 6–8 minutes until smooth but still slightly sticky; rye dough won't get as stretchy as wheat dough.
6. Cover and let rise at about 75°F (24°C) for 60–90 minutes, until puffy and about 1.5 times its size.
7. Line two baking sheets with parchment. Turn the dough onto a lightly wet counter, divide it into 12 equal pieces of about 105 g, roll each into a tight ball, and flatten to about 3.5 inches (9 cm) wide on the sheets.
8. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and a floured finger leaves a dent that springs back slowly. Meanwhile, heat the oven to 375°F (190°C).
9. Brush the tops with the beaten egg and sprinkle with the reserved 20 g of oats, pressing lightly so they stick.
10. Bake 20–24 minutes, rotating the sheets halfway, until deep brown and 190°F (88°C) in the center.
11. Cool the buns on a rack for at least 30 minutes before slicing.