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1
Heat milk in a small saucepan over medium-high heat until the surface shimmers.
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2
Transfer to a medium bowl and let cool to body temperature, about 10 minutes.
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3
Meanwhile, pour water into a small bowl.
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4
Sprinkle yeast over the water, stir, then let stand for 5 to 10 minutes to dissolve.
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5
Add egg to the milk; whisk well.
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6
Whisk in sugar, salt, oil and the yeast.
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7
Stir in whole-wheat flour.
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8
Using a heavy wooden spoon, beat vigorously by hand for 100 strokes.
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9
Let stand for 5 minutes.
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10
Start adding all-purpose flour to the dough, about 13 cup at a time, beating well after each addition.
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11
When the dough is somewhat firm and no longer too sticky to handle, turn it out onto a floured surface.
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12
With floured hands, knead the dough for 7 to 8 minutes, using additional flour as needed to prevent sticking.
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13
Coat a large bowl with cooking spray.
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14
Add the dough and turn to coat.
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15
Cover with plastic wrap and set aside in a warm, draft-free spot to rise until doubled in bulk, 1 to 1 1/2 hours.
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16
When the dough has doubled, turn it out onto a floured surface and knead for 1 minute.
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17
Using a dough cutter or chef's knife, cut the dough into 8 equal pieces.
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18
Loosely cover with plastic wrap and let rest for 5 minutes.
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19
Coat a large baking sheet with cooking spray and dust it with cornmeal.
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20
Shape the dough into tight balls and place them about 2 inches apart on the prepared baking sheet.
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21
Coat a large sheet of plastic wrap with cooking spray and place it over the buns, sprayed side down.
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22
Set the buns in a warm, draft-free spot until they have risen by about half, 25 to 30 minutes.
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23
Gently press down on the buns, pressing right on the plastic, to flatten them a little.
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24
Let them rise for another 20 minutes.
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25
Preheat the oven to 375F.
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26
Bake the buns on the center rack until golden and crusty, about 25 minutes.
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27
The bottoms should sound hollow when tapped.
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28
Cool on a wire rack for at least 15 minutes before slicing.
