HOMEMADE HAMBURGER BUNS

1 Tbsp active dry yeast

1 c multi-grain flour

2.5 c all purpose flour, divided

1 c warm water

1 egg

3 Tbsp canola oil

3 Tbsp white sugar

1.25 tsp salt

Before baking:

1 egg, beaten

1 tbsp milk

1 tbsp sesame seeds

Whisk yeast with 1/2 cup flour, sugar, and warm water until smooth. Let stand until mixture is foamy. Whisk 1 egg, oil and salt thoroughly into yeast mixture. Add remaining flour. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky. Scrape sides if needed. Transfer dough onto a floured work surface; dough should be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.

Wipe out bowl, drizzle oil into bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with tea towel. Let dough rise in a warm place until doubled, about 2 hours.

Transfer dough to a floured work surface. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.

Use your hands to gently pat and stretch the dough rounds into flat disc shapes. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Cover with tea towel. Let buns rise until doubled, about 1 hour.

Preheat oven to 375 f.

Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.

Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.