Whole Wheat Buttermilk Garlic Dill Hot Dog Buns

Steps

1. Prep first: mince the garlic and split it into 9 g for the dough and 6 g for the topping. Chop the dill and split it into 6 g for the dough and 4 g for the topping. Chop the parsley. Split the butter into 30 g for the dough and 20 g for the topping.
2. In a large bowl, whisk the warm buttermilk, lukewarm water, honey and instant yeast.
3. Add the whole wheat flour and bread flour and stir into a shaggy dough. Let it rest 15 minutes so the bran softens.
4. Add the salt, the dough portion of butter (30 g), the dough portion of garlic (9 g) and the dough portion of dill (6 g). Knead 8 to 10 minutes until smooth and tacky. This is about 73% hydration counting the buttermilk as liquid, and about 1.7% salt.
5. Cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size.
6. Line a baking sheet with parchment. Divide the dough into 12 pieces of about 92 g. Flatten each into an oval, roll it up tightly into a 6-inch log and pinch the seam.
7. Set the logs seam side down in two rows, about 1/2 inch apart, so they bake into each other for soft sides. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked.
8. While the buns proof, preheat the oven to 375°F (190°C).
9. Bake 18 to 22 minutes, until deep golden and 190°F (88°C) in the center.
10. Meanwhile, melt the topping portion of butter (20 g) and stir in the topping portion of garlic (6 g), the topping portion of dill (4 g) and the parsley; let it sit warm for the garlic to mellow.
11. Brush the hot buns with the garlic-herb butter, then move them to a rack and cool at least 30 minutes before pulling apart and slicing.