- 1 TB yeast
- 1/2 cups warm-room temperature water
- 1 egg [or 2 TB flaxseed meal and 4 TB water mixed together] (gently beaten)
- 2 TB honey [agave or sugar]
- 1 tsp olive oil
- 1/2 tsp salt
- 2 ½ cups flour [1 1/4 cup whole wheat, 1 1/4 cup white flour i.e. half and half] (you may not need all of the flour, some will be used for kneading)
- 1 egg beaten (for coating top of buns prior to baking) [use olive oil if vegan]
Optional: 1 TB sesame seeds, ½ tsp sesame oil
Note: This will make 6 buns.
- In large mixing bowl, add the water and honey/sugar. Mix until the honey/sugar is dissolved.
- Once the honey/sugar is dissolved, add the yeast, 1/4 cup white flour and mix thoroughly. Let rest for 5 minutes.
- While this is resting, add 1 cup of each whole wheat and white flour into a bowl/container. This will be used for the recipe and kneading out on surface. At this time, I measure out 1/4 cup of the whole wheat flour as it will be used in the next step.
- Add the egg, oil, salt, 1/4 cup whole wheat flour and whisk/mix until smooth.
- Once the dough is smooth, spread 1 cup of the flour mixture to flour in an even layer onto your cooking surface, gently knead the 1 cup of the flour mixture into the dough. If the dough is still sticky, add sprinkles of the flour mixture as needed.
- Knead for 5-10 minute or until it becomes firm, isn’t sticky.
Note: One test you can do to determine if your dough is ready, for the buns, is by pushing down with your thumb and watching the dough fill it back in. It should spring back to normal and at least show a slight indentation that you pressed it. It’s okay if you don’t use all of the flour prior to this response form the dough..
- Once kneaded, place back into a large, and lightly oiled mixing bowl. Coat all sides in oil by placing dough down in oiled bowl, then flipping it gently.
- Cover with towel and let rest to rise for 2 hours at room temperature.
- Once the dough has risen, having lightly floured or oiled your hands, remove dough from bowl and divided into 6 pieces (or fewer/more depending on how big you like your buns).
- Shape each piece of dough into a ball. Allow each sphere to rise for an additional 15-30 minutes on a lightly floured surface. It’s best to do this on the tray/baking sheet that they will be baked on.
Note: There buns can be made for rolls as well, simply divide into 12 (~16-20 pieces if using a muffin tray to bake) pieces.
- Right before placing into the oven, use the other beaten egg to gently coat the top of the buns. If you are using the sesame oil (i.e. don’t have sesame seeds but still want the taste) be sure to mix the sesame oil into the beaten egg that is used for coating the buns. If using sesame seeds and/or oil or any bun topping add after egg wash.
- Bake at 450°F on a pizza stone or baking sheet for 7-12 minutes. Once removed from oven, immediately top with sesame seeds as desired. Let the buns rest for 3-5 minutes after baking.