Honey Wheat Sandwich Buns

From Annie's Eats
Makes 9-10 buns

1 1/4 cup milk, warmed

2 1/4 tsp instant yeast

2 cups bread flour, plus 1/4 - 1/2 cup more as needed

1 cup whole wheat flour

1/2 tsp salt

1 egg, room temperature

1/4 cup honey, plus 1-2 tbsp, divided

2 tbsp butter, melted

sesame seeds, optional

In a measuring cup (or anything that you can pour from), mix the warm milk and yeast.  Stir to dissolve the yeast (mine didn't totally dissolve and I was feeling like this was not going to turn out).  In the bowl of a stand mixer, using the paddle attachment, mix the bread flour (2 cups), whole wheat flour and salt on low speed until combined.  Add the yeast-milk mixture, 1/4 cup honey and the egg.  Mix on low speed until dough has formed.  Change the attachment to the dough hook.  On low speed, continue to knead the dough until it is tacky but not sticky. (okay..I don't know the difference between sticky and tacky so I didn't it until I thought it was a little sticky....not too sticky....does that make sense???)  Add additional flour as needed (I added an additional 2 tbsp).  Transfer dough to a lightly oiled bowl.  Turn to coat and cover bowl with plastic wrap. Put in a warm, draft free place to rise.  It will take about1 1/2 to 2 hours to double in bulk.

Once risen, transfer dough to a lightly floured surface. Gently deflated the dough and divide into 9-10 equal sized pieces.  Shape each piece into a flattened circle (about 3.5-4 inches in diameter).  Place rounds on a parchment lined baking sheet.  Cover with a clean kitchen towel and allow to rise until doubled, approximately 1 hour.

Preheat over to 350 F.  Mix melted butter and honey (I prefer to use just 1 tbsp of honey) and lightly brush the tops of the buns.  Sprinkle with sesame seeds, if using.  Bake for 14-15 minutes, rotating the pan halfway through baking time.  Let cool for 5 minutes in the pan and then transfer to cooling rack to cool completely.