Whole Wheat Hamburger Buns

The night before you want to make the buns, mix the sponge ingredients. Let rest out overnight (minimum of 2 hours.)

Scrape the sponge to the bottom of the bowl, then push plastic wrap down around the sides to keep it moist. Cover bowl with a towel, leave out in draft-free, warm area.

If you wish to add seeds or grains to your buns, soak hard ones overnight while sponge is doing its thing.

In the morning of the day you want to bake, mix the yeast into warm water, work into the sponge. Mix in remaining dough ingredients. Knead (in stand mixer, bread machine, or by hand) until smooth and elastic. If dough is too sticky, add a few Tbls of flour. If too dry, add a few drops of water.

Place dough in a lightly greased bowl. Lightly grease the entire dough ball. Cover the bowl with lightly greased plastic wrap, then a kitchen towel. Let rise in a warm area for an hour, until the dough doubles.

If you are going to add seeds to your buns, take out an egg and let it come to room temperature.

Turn the dough onto a lightly floured surface, divide into 6 pieces. Roll each into a smooth ball, place in a lightly greased bun pan. Cover with lightly greased plastic wrap and a towel, let rest for about 10 minutes. Remove towel, press down on the tops of the buns. Replace towel, let rise until puffy (about an hour.)

Prior to baking, remove the plastic wrap, brush with egg white beaten with a little water. Sprinkle with desired seeds or toppings.

Preheat oven to 375, bake buns 15 to 20 minutes or until golden brown. Remove from oven, remove from pan with a spatula, and cool on a wire rack.