Instructions

• In a bowl, combine the lukewarm milk (about 100°F), honey, and yeast. Stir to dissolve the honey, then let sit uncovered for 5 minutes, until the surface is frothy and bubbly.
• Whisk the canola oil and the whole egg into the frothy milk mixture until evenly combined.
• Add the whole wheat flour, all-purpose flour, and kosher salt to the liquid mixture. Stir with a spatula or wooden spoon (or use a stand mixer with the paddle) until a soft, shaggy dough forms.
• Knead the dough for 5 minutes: use a stand mixer with a dough hook on medium speed, or turn the dough onto a lightly floured surface and knead by hand. The dough will be slightly sticky — avoid adding more flour (a little stickiness is normal).
• Lightly oil a clean bowl, transfer the kneaded dough to the bowl, and turn to coat the surface with oil. Cover the bowl with plastic wrap and let the dough rise at room temperature for 1–2 hours, until doubled in size.
• When the dough has doubled, turn it out onto a lightly floured surface and dust the top with a little flour so it’s easier to handle. Pat into a flat disk and divide into 8 equal pieces (a bench scraper helps).
• Shape each piece into a smooth ball by pulling the edges under to create surface tension; place each ball seam-side down on a lined baking sheet, leaving space between them. Cover with a clean kitchen towel and let rise for about 1 hour, until visibly puffed.
• During the last 10–15 minutes of the second rise, preheat the oven to 375°F.
• In a small bowl, whisk together the additional beaten egg and 1 tablespoon water. Gently brush the tops of the risen buns with the egg wash and sprinkle with sesame seeds.
• Bake the buns at 375°F for 15–18 minutes, until golden brown. Remove from the oven and allow to cool before slicing and serving.