Whole Wheat Buns

Warm honey, butter and milk over low heat until butter and honey are melted and the milk is warm (about 90 to 110 degrees F.) to the touch. If the milk is too hot (above 138 degrees F.) it will kill the yeast and the dough will not rise.

In a small bowl, combine sugar with ½ warm water. Add the yeast and stir. Let the mixture stand until it foams, about 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, add whole wheat flour, all purpose flour, salt, flax seeds and cornmeal. Stir so thoroughly combined. Add the yeast mixture and the milk mixture. With the stand mixer, start mixing the dough on low speed. (Alternatively to make the dough just stir the dough together with a wooden spoon instead of using a stand mixer for the process.) Increase speed as flour is incorporated. Continue to mix until dough comes together.

Turn the dough out onto a floured surface and knead for 5 to 6 minutes, adding more flour if the dough is too sticky, until the dough is smooth and elastic. Put the dough into a large oiled bowl and cover with plastic wrap. Let rise until doubled in a warm spot, about 1 hour. Alternatively leave dough overnight in the fridge to rise.

Punch down dough and turn out onto work surface. Cut dough into 4 equal pieces. Cut each of the 4 pieces furtheri nto 4’s so that you have 16 equal sized pieces of dough. Roll each piece on a hard work surface (a counter top is fine) by cupping your hand over the dough and pressing firmly and using your thumbs to shape a smooth ball. Place the balls of dough into a buttered 8 x 8 x 2-inch pan. Let rest, in a warm spot, until doubled in size, about 40 to 45 minutes.

Preheat oven at 375 degrees F.

In a small bowl, whisk together the egg and milk to make an egg wash. Using a pastry brush, generously coat the top of the buns with the egg wash. Bake the buns for about 15 to 18 minutes or until they are golden brown. Serve warm. Make 16 small dinner buns.