Whole Wheat Garlic Herb Hot Dog Buns

Steps

1. Before you start, mince the garlic, chop the parsley, and set aside 1 tablespoon of the water for the egg wash; beat the egg with that reserved water in a small cup and refrigerate it.
2. Warm half of the olive oil in a small pan over low heat, add the garlic and cook 1 minute until fragrant but not browned; take off the heat, stir in the oregano and thyme, and let cool.
3. In a large bowl, stir together the whole-wheat flour, bread flour, instant yeast and salt.
4. Add the remaining water, the honey, the cooled garlic-herb oil and the parsley, and mix into a shaggy dough. This is about 68% hydration and 1.8% salt.
5. Knead on a lightly floured counter, or with a dough hook, for 8 to 10 minutes until smooth, tacky and stretchy.
6. Brush a clean bowl with half of the remaining olive oil (a quarter of the total), add the dough, turn to coat, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Line a baking sheet with parchment. Press the dough down and divide it into 12 equal pieces of about 95 g each.
8. Flatten each piece into a 4-inch oval, roll it up tightly from a long side, pinch the seam, and roll under your palms into a 5½-inch log. Set them seam side down in two rows about ½ inch apart so they bake into soft-sided buns.
9. Cover loosely 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).
10. Brush the buns with the egg wash and sprinkle with the Parmesan.
11. Bake 18 to 22 minutes, until deep golden and the center reaches 190°F (88°C).
12. Brush the hot tops with the last of the olive oil, then move the buns to a rack and cool at least 30 minutes before pulling apart and slicing along the top or side.