Whole Wheat Hamburger Buns

1 1/2 cups warm water
5 teaspoons instant yeast
1/3 cup oil
1/2 cup sugar
2 1/2 teaspoons salt
1/4 teaspoon malt powder or syrup, optional
2 cups whole-wheat flour
4 cups (approximately) unbleached bread flour
 

Finishing Touches
Milk for brushing
Sesame or poppy seeds

Place water and yeast in a mixer bowl and let stand for a couple of minutes. Add oil, sugar, salt, malt powder or syrup, whole-wheat flour, and most of bread flour. Knead, adding in more flour as required, to form a soft, bouncy dough, about 8-10 minutes.
 

Form dough into a ball, remove dough hook (if you have been using a dough hook) and cover entire dough with a large plastic bag.

Let rise about 45-60 minutes until almost doubled.

Turn the dough out onto a lightly floured work surface.

Gently deflate dough and let rest ten minutes. Then divide dough in 8-10 portions, cover with a clean tea towel and let rest five minutes. Shape each portion into a ball and place, evenly spaced, on a parchment paper lined baking sheet. Insert entire sheet in a large plastic bag.

Allow to rise until quite puffy (20-30 minutes). Remove from plastic bag. Flatten each roll gently with palm of hand. Brush, if desired, with milk and sprinkle with sesame seeds.

Preheat oven to 375 F.

Bake, until nicely browned (15-20 minutes). Freeze extras

8-10 Rolls or Buns