Rosemary-whole Wheat Hamburger Buns

Total Time: 1 hr 45 mins Preparation Time: 1 hr 25 mins Cook Time: 20 mins

Ingredients

• 1/2 cup warm water (110-115 degrees f)
• 1/2 teaspoon sugar
• 1 (1/4 ounce) package bread machine quick-acting active dry yeast
• 1/2 cup milk, warm (110-115 degrees f)
• 2 tablespoons butter, melted, cooled
• 1 1/2-2 cups bread flour, divided
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 cup whole wheat flour
• 1 egg white, lightly beaten
• 6 tiny sprigs fresh rosemary

Recipe

• 1 place water, sugar and yeast in large bowl of a stand mixer wih paddle attachment. let stand 2-3 minutes or until yeast is dissolved.
• 2 add milk, butter and 1 cup of the bread flour; beat at low speed until combined.
• 3 add salt and rosemary; beat until combined.
• 4 with mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.
• 5 beat at medium-low speed 5 minutes or until smooth and elastic. (can be made by hand. knead 10 minutes if doing by hand).
• 6 place in a greased medium bowl, cover with plastic wrap and a towel. let rise in a warm place until doubled in size.
• 7 gently punch down dough to deflate; place on a lightly floured surface. divide into 6 pieces. form each piece into a ball; place on a parchment paper lined baking sheet. cover with towel; let stand 3 minutes. flatten into 3 3/4" rounds. (should weigh about 4 ounces each) cover with a towel; let rise another 15 minutes.
• 8 at this point, you can place another light-weight cookie sheet on top of the buns to keep the buns flatter but i don't think it's necessary. let them rise another 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed).
• 9 preheat oven to 375 degrees. lightly brush the tops of the buns with egg white; lightly press a rosemary sprig the center of each bun. bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. cool completely on wire rack.