Whole-Wheat Hamburger Buns

In a large bowl stir together 1/2 cup of the whole wheat flour, the warm water, sugar, and yeast until smooth. Let stand 10 to 15 minutes or until foamy. Add remaining 1 1/2 cups whole wheat flour, one of the eggs, the melted butter, and salt. Beat with a mixer on medium 3 minutes. Gradually stir in as much of the all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover and let rise in a warm place until double in size (1 hour).

Line a large baking sheet with parchment paper or a silicone baking mat. Punch dough down. Turn out onto a lightly floured surface. Pat dough into a 10x6-inch rectangle. Cut into eight pieces and shape into balls, tucking edges underneath. Flatten balls to 1/2-inch thickness. Arrange 1/2 inch apart on prepared baking sheet. Dust with additional flour. Cover and let rise in a warm place until double in size (1 hour.)

Preheat oven to 375°F. In a small bowl whisk together remaining egg and the milk. Gently brush tops of buns with egg mixture. If desired, sprinkle with sesame seeds. Bake 20 minutes or until tops are light brown (buns will stick together slightly where they touch). Remove; cool on a wire rack.