I’ve been on a whole grain bread kick lately, so I came up with these easy , moist buns that feature the perfect blend of grains. The addition of white flour, egg, and honey give the dough that tender texture that I prefer. You can freeze them before or after baking, as long as they’re in a well sealed bag.
In a small bowl combine the warm milk and sugar and stir to blend. Add the yeast and stir. Let stand for about 5 minutes until it foams. This ensures the yeast is active.
In another small bowl whisk together the honey, olive oil and egg.
In the bowl of a stand mixer, fitted with a dough hook, combine the salt, 1 ¼ cup of flour, wheat flour, semolina and flax seed. Alternatively this can be made by hand with a wooden spoon. Reserve the ¼ cup of flour for kneading or in case the dough is too soft.
With machine on low speed, add yeast mixture to flour. Continue mixing while adding the egg mixture. Increase speed to medium and work dough for about 3-5 minutes. Dough will be sticky but should begin to come together around the hook. If dough is too sticky and climbs up hook, sprinkle with the remaining flour.
Turn dough onto a lightly floured board and continue to knead by hand for about 3-4 minutes sprinkling with very little flour only if too sticky to handle. Dough should be smooth and elastic but slightly tacky to the touch. Transfer to a lightly oiled large bowl, and cover with plastic wrap. Let rise for 1.5 hours in a warm spot in your kitchen until doubled in bulk, or overnight in the fridge.
Punch dough down and cut into 8 equal pieces. Roll each into a tight ball and arrange on a baking sheet lined with parchment paper. Cover with a tea towel and let rise again for 45 minutes or until almost doubled in size.
Preheat oven to 350 degrees farenheit .
With a sharp serrated edge knife make a small slash on top of each bun and bake in lower half of oven for 22- 25 minutes or until golden brown and hollow sounding when tapped on bottom.