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1
In a small bowl, combine the water, yeast and sugar. Set aside for 5 minutes.
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2
In a large bowl, whisk together the bread flour, whole wheat flour and salt. Set aside.
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3
Pour the yeast mixture into the bowl of an electric mixer fitted with the dough hook. On low-speed, mix together the yeast mixture, canola oil, milk, 1 egg and honey until thoroughly combined. Slowly add the flour mixture and mix until the dough forms a ball. Continue kneading the dough in the mixer, or by hand, for approximately 5 minutes.
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4
Lightly oil a large bowl, place the dough in the bowl and cover with a kitchen towel. Allow the dough to rise in a warm location for approximately 2 hours or until it has doubled in size.
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5
Line a baking sheet with parchment paper.
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6
Punch down the dough and divide into 8 equal-sized balls. Place the dough balls on the baking sheet and cover with a clean kitchen towel. Let the dough rise in a warm location for 1 hour or until it has doubled in size.
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7
Heat the oven to 400u00b0F.
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8
In a small bowl, whisk together the remaining egg and 2 tablespoons water. Using a pastry brush, lightly cover each bun with the egg wash. Bake the buns for 15-18 minutes or until they turn golden brown.
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9
The buns are best if enjoyed within 3 days. Alternatively, you can wrap them each in plastic wrap and foil to freeze them for up to 6 weeks.
