Wheat Sandwich Rolls/Hamburger Buns

These are yummy!  Next time I make them though I will divide them into 10 or 12 rolls.  The recipe said to divide into 8 rolls.  These rolls were HUGE!  The original recipe can be found here.

Wheat Sandwich Rolls

• 1 T. yeast
• 1/2 cup warm water
• 1 cup buttermilk, warmed
• 1 T. honey
• 3 cups wheat flour
• 2 t. salt
• 1 egg, room temp
• 1 T. butter, softened
• 1 1/2 cups (or more) plain white or unbleached flour
• Wash= one egg white beaten with 1 T. milk
• Sesame seeds (optional)

Dissolve yeast in water in mixer bowl. Add buttermilk, honey, salt and 1-1/2 cups wheat flour.  Mix together with a wooden spoon and let set for 20 minutes. Stir down.  Attach dough hook and add egg, butter and 1-1/2 cups wheat flour. Start kneading while gradually adding the white flour.  You may need a little more than 1-1/2 cups.  Slowly add flour until the dough pulls away from the sides of the mixer bowl and knead for 5 minutes. The dough will be slightly sticky.  Form into a ball and let rise, covered, until doubled, about 1 hour. Once doubled, punch down and divide into 8 equal pieces (10 to 12 if you want smaller buns). Pat each piece of dough into a circle, about 4 inches wide.  Place on a greased cookie sheet so that the buns are almost touching and will touch when they rise.  Cover and allow to rise until nearly doubled.  Preheat oven to 400 degrees.  Make your wash and very gently brush tops of rolls with wash being careful not to deflate these bad boys.  Sprinkle with sesame seeds. Bake for 20 minutes or until tops and bottoms are browned.