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1
Place the water in a small bowl and sprinkle the yeast over the water; stir to combine. Let sit for 5 minutes until the yeast starts to bubble.
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2
Place the milk and egg in the bowl of a stand mixer and whisk to combine. Whisk in the sugar, salt, olive oil, and yeast mixture. Remove the whisk and change to the beater attachment. Add the wheat flour and beat on medium-high speed for 30 seconds.
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3
Add the all purpose flour, 1/2 cup of a time, and beat until dough starts to form. Change to the kneading attachment and knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough becomes sticky while kneading, add flour 1 tablespoon of a time.
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4
Transfer the dough to a lightly oiled boil and cover with plastic wrap. Place the dough in a warm place, preferably a turned-off oven. Allow the dough to rise until it has doubled in size.
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5
Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces. Shape each piece into a round ball and transfer to a baking sheet lined with parchment paper and then lightly sprinkled with cornmeal. Place a clean towel over the baking sheet and allow the buns to rest for about 45 minutes.
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6
Preheat the oven to 375u00b0F.
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7
Whisk together the egg and water to create an egg wash. Gently brush the top of each bun with the egg wash. Sprinkle with poppyseeds or sesame seeds.
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8
Bake the buns until the tops turn golden brown, about 20 minutes. Allow the buns to cool before slicing. Serve with your favorite burger patty. Enjoy!
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9
You can also use this bread for sandwiches and for dinner rolls.
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10
These last up to 2 weeks in a sealed container in the refrigerator.
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11
(Recipe adapted from EatingWell.)
