This recipe produces 8 tender whole wheat buns for burgers, pork sliders or veggie burgers.
To mix the dough, whisk the whole-wheat flour, all-purpose flour, sugar, yeast, and salt in the bowl of a stand mixer, a food processor, or 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.
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 large clump. Flour your hands and press the dough 3/4 inch thick.
Dust a biscuit cutter about 31/2 inches 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 inches wide. Let them rise uncovered for 30 to 45 minutes until they are about 1 1/2 inches high.
Preheat the oven to 350°F with the racks centered in the oven. Brush the tops of the buns with water and sprinkle with the seeds.
Copyright 2021 Lynne Curry