100% Whole Wheat Hamburger Buns

(Adapted from a recipe from NYT Cooking)
 
Makes 8 buns, 263 calories each

Ingredients

 

Dough

1 cup warm water (around 110F)

3 tablespoons warm milk (around 110F)

2 teaspoons active dry yeast

2½ tablespoons sugar

1 large egg at room temperature

430 g (about 3 1/3 cups) whole wheat flour

1½ tablespoons vital gluten

1½ teaspoons salt

2½ tablespoons (35.5 g) unsalted butter at room temperature

Glaze

½ egg at room temperature

About a tablespoon of water at room temperature

 

Instructions

Combine water, milk, yeast, and sugar. Let stand until foamy, about 5 minutes.

Combine flour, gluten, and salt. Incorporate butter, yeast mixture, and egg, until a dough forms. Let rest for 10 minutes (this is a very important step for working with the whole wheat flour).

Knead until smooth and elastic, about 8 to 10 minutes. Make a ball and return to greased bowl. Cover with pastic wrap and let rise in a warm place (about 80F) until doubled in bulk, 1 to 2 hours.

Line a baking sheet with parchment paper. Divide dough into 8 equal parts (about 112 g each). Roll each into a tight ball and arrange on the baking sheet 2 to 3 inches apart. Cover loosely with a clean towel and let rise in a warm place (about 80F) until doubled in bulk, 1 to 2 hours.

Set a large shallow pan of water on the oven floor. Preheat oven to 400F with rack in the center of the oven. 

Beat egg and water and brush the top of the buns. Bake until golden brown, about 15 minutes. Internal temperature should be 200-206F. Cool on a rack.

Enjoy!