- 3 tablespoons warm milk
- 1 cup warm water
- 2 teaspoons instant yeast
- 2 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 large egg
- 2 cups bread flour
- 1 1/3 cups whole wheat flour
- 3 tablespoons unsalted butter, softened
- For topping:
- 1 large egg beaten with 1 tablespoon water
- Sesame seeds
In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, salt and egg. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Knead on low speed for about 6 to 8 minutes, or until the dough comes together into a soft yet slightly tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover loosely with plastic wrap and let rise again until puffy and almost doubled, 1 to 2 hours.
Preheat the oven to 400°F with a rack in the center. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month.