Honey Wheat Hamburger Buns

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There’s nothing better than afreshly grilled hamburger (I am not going to say juicy.  Juicy burgers horrify me – pink ground beefis bad! *shudder*) on a freshly bakedhamburger bun.
This recipe is whole wheat adaptationof my Grandma’s fabulous Two Hour Buns. The addition of the vital wheat gluten and just a bit of all purposeflour keeps these (mostly) whole wheat buns light and fluffy and perfect for arustic burger on the grill!

Recipe Notes:*Adding the vital wheat gluten helps keep whole wheat doughstretchy and elastic.  It also helps toform lighter rolls.*When making whole wheat breads, you will generally have toincrease kneading time by several minutes. The dough may also need additional time to rise, compared to whitebread.  These times are noted in therecipe below.
HoneyWheat Hamburger BunsAnAmy’s Cooking Adventures Original Recipe
2cups warm water (around 110 degrees F)2packages (4 ½ tsp) active dry yeast1/3cup honey1/3cup solid vegetable shortening2eggs1tsp salt¼cup vital wheat gluten1 ¾cups all purpose flour4 ½cups whole wheat flour

Garnish1egg, beaten1tsp waterSesameseeds
Inthe bowl of stand mixer, combine the water, yeast, sugar, shortening, eggs,salt, and vital wheat gluten and all purpose flour.  Beat with the paddleattachment on medium speed until smooth, about 2 minutes.
Switchto the dough hook and gradually add the whole wheat flour.  Knead with thedough hook on medium-low speed until the dough pulls away from the sides ofbowl; kneading for 5 minutes after the flour has been incorporated.  Turn the dough out onto a lightly floured surface and knead a couple times toform a smooth ball.  Place the dough in a greased bowl and lightly spraythe top of the dough ball with nonstick spray. Cover the bowl lightly with plastic wrap and put in a warm place to riseuntil the dough is light and doubled; about 1 hour.
Preheatthe oven to 375 degrees F.
Punchthe dough down.  Cut the dough into 2 ½ - 3 ounce pieces.  Toss eachpiece against the counter once of twice to remove any remaining airbubbles.  Bring the edges of the dough down to the bottom and pinchtightly.  Place the rolls, seam side down, 2-3 inches apart onto bakingsheets.  Gently press down on each roll to flatten slightly.  Coverthe trays with a damp towel and allow to rise until they feel soft and light;20-30 minutes.
Preparethe egg wash by beating together the remaining egg and 1 teaspoon water.
Brushthe tops and sides of the rolls with the egg wash and sprinkle with sesameseeds.  Place the rolls into the preheated oven and bake for 15 minutes oruntil golden brown and a thermometer inserted into the center of a roll reads180-190 degrees F.  Move to wire racks and cool completely.
Makesapproximately 20 rolls
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