So much better than store bought, and so easy-to-make, whole wheat burger buns.
2 tablespoons active, dry yeast
2 tablespoons granulated sugar
1 3/4 cups warm water
Combine yeast, sugar and water in a large mixing bowl. Let stand until the yeast blooms, about 15 minutes. It will foam up and look creamy.
1 1/2 cups whole wheat flour
3 cups all purpose flour
1 1/2 teaspoons salt
2 tablespoons brown sugar
1/4 cup melted butter, unsalted
2 Tablespoons milk
- Stir the brown sugar, milk, melted butter, flours and salt into the bloomed yeast. Continue stirring until the dough starts to form a ball and pull away from the sides of the bowl.
- Cover the dough with a towel and let rise in a warm place until double in size.
- Turn the dough out onto a lightly floured surface. Shape into a ball. Work in a little bit of flour if necessary so the dough is not too sticky. You don't want it to stick to your hands.
- Divide the dough into 16 equal parts. Roll each section into a ball.
- Place the dough balls, evenly spaced onto a lightly buttered baking sheet sprinkled with corn meal. Cover and let rise until about 1 1/2 times original size.
- Remove cover. Brush the buns with an egg wash, sprinkle with sesame seeds and bake in a preheated, 375 degree oven until golden brown and the buns sound hollow when tapped. Remove from oven and let stand for at least 10 minutes before serving.