Ingredients
- 2 cups whole wheat flour
- 2 cups all purpose flour, plus more for dusting
- 2 tbsp sugar
- 2 1/4 tsp instant or active dry yeast
- 1 1/2 tsp salt
- 1 1/2 cup warm milk (75º to 80º)
- 1 tbsp vegetable oil
- 1 egg
- 2 tsp sesame seeds
Preparation
Step 1
To mix the dough, whisk the whole wheat flour, all purpose flour, sugar, yeast and salt in a large mixing bowl. In a large measuring cup, whisk together the milk, oil and egg. Pour the liquids into the dry ingredients and stir together with a few strokes of a rubber spatula to form a rough dough. Work the spatula firmly through the dough to collect as much of the flour as you can. Scrape the dough onto an unfloured countertop. Set a kitchen time for 12 minutes and knead rhythmically but not hurriedly. The dough will become very elastic and will be tacky. Using the spatula, collect the dough, including any scraps from the counter and your hands, into a ball. Flour your hands and place the dough back into the bowl. Cover the bowl with plastic wrap and leave it at room temperature for 1-1/2 to 2 hours until the dough doubles in volume.
To shape and bake the buns, line a large baking sheet with parchment paper. Dust the counter with flour and tip out the dough, scraping the bowl with a rubber spatula to release it in one clump. Flour your hands and press the dough 3/4" thick. Dust a biscuit cutter about 3-1/2" in diameter to cut out 8 circles, collecting the dough and patting it down again 1 to 2 times until all the dough gets used. Space them onto the baking sheet and press them with your palm so that they are 4 to 4-1/2" wide.
Let them rise uncovered for 30 to 45 minutes until they are about 1-1/2" high. Preheat the oven to 350º withe the racks centered in the oven. Brush the tops of the buns with water and sprinkle with sesame seeds.
Bake until they are golden brown, 16 - 18 minutes. Cool to room temperature before splitting.