Summer is burger season! This whole wheat recipe produces a tender and delicious slider bun. We used a whole egg wash to get the golden color on our buns, but you could also use a milk wash or milk and egg wash if you would like a more subtle color.
We wanted these rolls to be super tender so we predominately used our multi-purpose flour with a little bread flour to give it some rise. While this dough is suppose to be sticky we did add about 1/4 cup more flour to make the dough more manageable, so adjust to personal preference.
In small sauce pan combine milk, water, butter, honey, and salt over medium-high heat. You want the mixture to reach 110 degrees. If you mixture is over 130 degrees, it will kill your yeast.
In mixer combine yeast and flours.
Pour your liquid into the flour mixture. Combine until dough forms, you will need to scrape down the sides of the bowl with a spatula.
Knead for 10 minutes, until smooth. This dough should be a little sticky.
Grease a large bowl with olive oil. Place the dough ball inside, toss to cover with oil. Cover with plastic wrap and let rise until double in size about 1 hour.
Divide dough into 12 portions. Shape each portion into a ball. Place on parchment lined sheet pan. Cover and let rise until it has doubled in size, around 30-45 minutes.
Preheat the oven to 400 degrees.
Beat the egg in a small bowl, then brush top of buns and sprinkle with sesame seeds.
Bake for 15 minutes until they are golden or 200 degrees internally.
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Penon
I think you forgot the salt? Should be approx 1.5% of the flour by weight.
Love your recipes!
Pen on
I think you forgot the salt? Should be approx 1.5% of the flour by weight.
Love your recipes!