Whole Wheat Hamburger Buns

Instructions

1. In a small saucepan, gently heat the maple syrup, butter, and milk over low heat until the butter is just slightly melted. Avoid boiling or simmering – you want it just barely warm. If you are not sure -cautiously test it by dipping your fingertip in – if the mixture is even the tiniest bit uncomfortable then allow it to cool down before adding it to the yeast – otherwise you’ll kill the yeast and get flat buns.
2. Add yeast to large mixing bowl. Slowly mix the lukewarm milk mixture into the yeast and stir well. Add the egg and salt.
3. Gradually add in the flour, mixing and kneading as you go. It’s very easy to add too much & too much = dry crumbly buns. Once the dough gets to the point where it is forming a ball, but is still pretty sticky, let it rest for 2-3 minutes. This will give the whole wheat flour a few minutes to soak up liquid and prevents you from adding too much.
4. Knead 6-7 minutes, adding flour as needed. Instead of a perfectly smooth dough ball – you want your dough to be slightly stickier – not goopy and sticky, but just slightly tacky. Cover the dough ball and allow it to rise in a warm place for one hour.
5. Punch down the risen dough and divide it into 8 pieces. Roll each piece into a ball, then flatten it and place on baking sheet lined with a piece of parchment paper.
6. Cover the dough circles and allow them to rise 30 minutes in a warm place.
7. Bake at 375 degrees in a preheated oven for 12-18 minutes. You want them golden brown.
8. A minute or two before they are done – brush them with melted butter and sprinkle with sesame seeds or rolled oats. This is optional & just makes them look pretty.
9. Cool & use for you favorite burger – or just use it for sandwiches or a roll for soup. Versatile & delicious.