Whole Wheat Hamburger Buns

200 grams Whole Wheat Flour 

200 grams All Purpouse flour 

300 grams milk, lukewarm (40 degrees C) 

1 tablespoon vegetable oil

1 large egg

1 tablespoon honey 

1-1/2 teaspoons kosher salt 

7 grams yeast 1 packet or 2 and 1/4 teaspoons

1 large egg beaten

1 tablespoon water

Sesame seeds

1. 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.

2. 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. 

3. 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.

4. 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.

5. 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.

6. Preheat the oven to 190 degrees C. 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.

7. Bake at 190 degrees C for 15-18 minutes. Buns should be golden brown. Allow to cool before slicing and serving.