• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

In a mixing bowl or measuring cup combine the 350 g warm milk (110 F), 7 g yeast, 30 g sugar, 60 g melted butter, and eggs. Stir and set aside. ***** Measure both the flour and salt in a mixing bowl. Add the yeast mixture and combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated. Continue to knead on high speed for about 10 minutes or until you have a smooth and elastic dough. ***** When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. ***** When the dough is doubled in volume transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then roll it into a small log. Divide the dough into 8 or 10 depending on how big you want the burgers. ***** Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an un-floured surface. The un-floured surface creates the tension we need in the dough. ***** Place the buns on a baking tray. Flatten them so they bake like flat buns rather than balls. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes. (Spray the plastic wrap with oil to prevent it from sticking to the rolls.) ***** When almost doubled in size, about 20 minutes before baking, preheat the oven to 375°F. Brush each bun with an egg wash (1 beaten egg w/ 2 T water) and sprinkle on some sesame seeds. ***** Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown. As soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft. ***** Note: Dividing the dough in 8 pieces makes quite large buns. Probably making 10 would still make good sized buns.

• 350 g Warm milk (about 41 C or 105 F)
• 50 g Egg (large )
• 60 g Melted butter ((1/2 stick))
• 30 tbsp Sugar
• 7 g Instant dry yeast
• 9 g Salt
• 330 g Whole wheat flour
• 190 g All-purpose flour
• 1 Egg wash (beaten egg with 2 tbsp water)
• 2 tbsp Sesame seeds or poppy seeds

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