Whole-Wheat Burger Buns

1. 1
   prep · ~10 min

   Activate the yeast.

   1.In a small bowl, combine the lukewarm water, sugar, and active dry yeast.

   2.Stir gently and let sit for 5-10 minutes until the mixture is foamy and bubbly.

   TIPIf the yeast doesn't foam, the water was too hot, too cold, or the yeast is dead. Discard and start over with fresh yeast.
2. 2
   mix · ~1 min

   Combine the dry ingredients.

   1.In the bowl of a stand mixer or a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
3. 3
   knead · ~15 min

   Form the dough.

   1.Add the foamy yeast mixture, lukewarm milk, and melted butter to the dry ingredients.

   2.Mix with a dough hook on low speed or with a wooden spoon until a shaggy dough forms.

   3.Knead for 8-10 minutes by machine or 12-15 minutes by hand until the dough is smooth, elastic, and slightly tacky but not sticky.

   TIPWhole wheat flour absorbs more liquid than white flour. If the dough feels dry and stiff after a few minutes of kneading, add milk one tablespoon at a time.
4. 4
   rest · ~90 min

   Let the dough rise until doubled.

   1.Shape the dough into a ball and place it in a lightly greased bowl, turning it once to coat the surface.

   2.Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.

   TIPAn oven with just the light turned on creates a perfect warm environment for rising.
5. 5
   prep · ~10 min

   Shape the burger buns.

   1.Punch down the risen dough gently to release the air.

   2.Turn it out onto a lightly floured surface and divide it into 8 equal pieces.

   3.Shape each piece into a smooth, tight ball by pulling the edges under and pinching them at the bottom.

   4.Place the dough balls seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.

   5.Press each ball down gently with the palm of your hand to form a flat, bun-like disc about 0.75 inches thick.

   TIPFor even-sized buns, weigh the total dough and divide by eight. This ensures uniform baking.
6. 6
   rest · ~45 min

   Proof the buns for the final rise.

   1.Cover the shaped buns loosely with a clean kitchen towel and let them rise for 30-45 minutes, until they are puffy and noticeably larger.

   TIPThe buns are ready when you lightly press the side with a fingertip and the indentation slowly springs back halfway.
7. 7
   prep · ~2 min

   Preheat the oven and prepare egg wash.

   1.While the buns are rising, preheat the oven to 375°F.

   2.Beat the egg with one tablespoon of water to make the egg wash.
8. 8
   bake · ~18 min

   Top and bake the buns.

   1.Gently brush the tops of the proofed buns with the egg wash, being careful not to deflate them.

   2.Sprinkle immediately with sesame seeds.

   3.Bake for 16-18 minutes, until the buns are a deep golden brown on top and sound hollow when tapped on the bottom.

   TIPRotate the baking sheet halfway through for even browning if your oven has hot spots.
9. 9
   rest · ~30 min

   Cool the buns completely.

   1.Transfer the baked buns to a wire rack.

   2.Let them cool completely before slicing to prevent a gummy interior.

   TIPBrushing the hot buns with a little melted butter straight out of the oven gives them a soft, flavorful crust.

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