200gramsWhole Wheat Flourapproximately 1.5 cups plus 1 tablespoon
200gramsAll Purpouse flour approximately 1 and 1/3 cup plus 1 tablespoon
300gramsmilk, lukewarm (100 degrees)about 1 and 1/4 cup
14gramscanola oil1 tablespoon
1large egg
21gramshoney1 tablespoon
9gramskosher salt1 and a half teaspoons
7 grams yeast1 packet or 2 and 1/4 teaspoons
Egg Wash
1large eggbeaten
1tablespoonwater
Topping
Sesame seeds
Instructions
In a bowl, add the milk, honey, and yeast. Stir to mix and allow to sit for 5 minutes. After 5 minutes, the mixture should be frothy and bubbly. Whisk in the , oil and egg to combine. Then add flours and salt.
Mix until soft dough forms, knead 5 minutes. The dough is sticky and this is easiest in a stand mixer. However, if you don't have a stand mixer, it can also be done by hand. Don't be tempted to add much more flour or the buns will be dense.
After kneading, place in a slightly oiled bowl and cover the bowl with plastic wrap. Allow to rise at room temperature for 1-2 hours.
When dough has doubled in size, carefully remove from bowl onto a floured surface. Turn to lightly coat the dough ball in flour which will make it easier to handle. Form a disk and cut the disk into 8 equal pieces. This is easiest to do with a bench scraper.
Shape each piece into a ball and place on a lined baking sheet, seam side down. Cover with a clean kitchen towel and allow to rise for another hour. After about an hour, buns should be puffed up.
Preheat the oven to 375 degrees F. in a small bowl, whisk together one egg with 1 tablespoon of water. Gently brush the tops of the buns with the egg wash and sprinkle with sesame seeds.
Bake at 375 degrees F for 15-18 minutes. Buns should be golden brown. Allow to cool before slicing and serving.
Notes
Allow buns to cool before slicing.Buns will keep for a few days at room temperature, and can be frozen for up to 6 months.