Whole Wheat Hamburger Buns

1 C water

1 C milk

2 Tbsp butter

1 Tbsp sugar

1 1/2 tsp salt

4 1/2 C all purpose flour

1 (.25 ounce) package bread machine yeast (doesn't have to be proofed)

1 egg yolk

1 Tbsp water

sesame seeds

Combine 1 C water, milk, butter, sugar and salt in saucepan.  Bring to boil, remove from heat and then let cool until luke warm.  

*Don't begin the next step until the milk mixture is truly luke warm...otherwise you will kill the yeast.

Combine flour and yeast in bowl of stand mixer.  Pour in milk mixture and stir with spoon to combine.  Fix bowl to stand mixer and attach dough hook.  Knead for 8 minutes.  

Place dough in greased bowl and turn to coat.  Let rise in warm, dry place for 1 hour or until doubled in size.

To make individual buns, divide dough into approximately 12 individual sized balls (slightly larger than a golf ball).  Form tight balls by pulling dough around and pinching together underneath.  Place balls onto baking sheet lined with parchment paper.  Make sure to place them pinched seam side down.

Use hand to press dough balls flat into hamburger bun shape (3-4 inches wide depending on desired width).  Allow to rise in this shape for ~20 minutes or until doubled in size.

Whisk together yolk and 1 Tbsp water and brush over tops of buns.  Top with sesame seeds if desired.  

Bake 15-20 minutes, rotating pan for even baking midway through.  Bake until tops are just golden brown.