6 tbsp. warm milk
2 cups warm water
2 tbsp. instant yeast
5 tbsp. sugar
1 tbsp. salt
2 large eggs
6 2/3 cups fresh ground whole wheat flour
5 tbsp. unsalted butter, softened
1 large egg beaten with 1 tbsp. water, for egg wash
Making The Buns:
Mix briefly to combine the milk, water, yeast, sugar, salt and egg. Add the flours to the bowl, and mix until blended in. Mix in the butter. Knead with a dough hook on low speed for about 6-8 minutes. The dough will be sticky, but you want to avoid adding too much extra flour which will create tough buns. (if it is too sticky, add flour a little at a time.)
Place the dough in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.
Line a baking sheet with parchment paper. Using a dough scraper, divide the dough into 16 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until doubled.
Brush egg white on top of buns and sprinkle with sesame seeds.
Bake the buns for 12-15 minutes or until lightly brown at 400 degrees.