Total Time: 2 hours 15 minutes
- 1 large egg
- 1 cup warm whole milk
- 1 package (2 1/4 tsp) active dry yeast
- 2 cups whole wheat flour
- 1 cup all-purpose flour plus a little extra
- 1 tsp salt
- 2 TBSP plus 1 TBSP olive oil
- 2 tsp sesame seeds
- Separate the egg yolk and egg white. Set the egg yolk to the side and place the egg white in a bowl and refrigerate until ready to use.
- Add the milk to a large mixing bowl and sprinkle the yeast on top. Stir in both flours until well combined. Add the salt, egg yolk, and 2 TBSP of the oil, continue to stir until a dough is formed and pulls away from the sides of the bowl.
- Knead the dough by hand on a lightly floured surface for about 10 minutes. Form the dough into a ball and place in a large clean bowl. Drizzle the remaining 1 TBSP of oil over the dough and flip the dough around a couple times to coat in the oil. Loosely cover the bowl and set in a warm place to double in size, about 1 hour.
- Lightly flour a rimmed baking sheet. Push down the dough to deflate then separate and roll the dough into 6 equal size balls.
- Lay the dough balls on the baking sheet about 2-inches apart and lightly press them down so theyre roughly 3-1/2 inches in diameter. Sprinkle the top of the buns with a little flour and set aside to rise for 30 more minutes.
- Preheat the oven to 375°F.
- Gently brush the tops of the buns with the egg white. Sprinkle the sesame seeds on the top of the buns and bake in the preheated oven for 14 minutes.