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1
In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
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2
Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
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3
Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
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4
Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
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5
Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
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6
After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
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7
Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
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8
Remove and punch down dough.
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9
Shape into 12 balls (depending on what size you make them).
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10
Cover and rise again for 30-35 minutes.
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11
Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
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12
Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.
