Ingredients
- 2 cups warm water
- ½ cup warm milk
- 4 tablespoons granulated sugar
- 2 tablespoons instant yeast
- 1 tablespoon salt
- 2 large eggs
- 3.5 cups all-purpose flour, plus more as needed
- 3.5 cups white whole wheat flour
- 4 tablespoons unsalted butter, at room temperature, cut into 8 pieces
Egg Wash
- 1–2 eggs
- 1–2 tablespoons milk
Instructions
- Heat the oven to 400°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer, stir together the warm water, warm milk, sugar, and yeast. Give it about 5 minutes to get foamy.
- Add the salt, eggs, and both flours, and fold a few times with a spatula so the flour doesn’t fly everywhere. Attach the dough hook and mix on low until it comes together, then add the butter a piece at a time.
- Keep the mixer on low and let it knead for 8 to 12 minutes, until the dough is smooth. It should feel slightly tacky but still be easy to handle. If it’s too sticky to shape, add a little more flour, a tablespoon at a time.
- Turn the dough out onto a floured counter and work it into one ball with your hands. Divide it into 16 equal pieces, roll each into a smooth ball, and space them out on the baking sheets.
- Drape a clean kitchen towel over the buns and let them rise for 15 to 30 minutes.
- Beat the egg wash (egg and milk) with a fork. Uncover the buns, brush the tops, and bake 13 to 15 minutes, until golden brown.
Freezer Tips
I usually make these for a specific dinner, so we eat half and freeze half. Let the extras cool completely, then freeze them in a zip-top bag.