1 tablespoon active-dry yeast
1 cup warm water
1 cup milk
2 large eggs
4 tablespoons melted butter
4 tablespoons honey
2 teaspoon salt
4 cups ground, hard red winter wheat berries (whole wheat flour)
2 1/2 cups ground, soft white wheat berries (whole wheat pastry flour)
1. In a small bowl, add the yeast to warm water and allow to sit for 10 minutes.
2. In the bowl of a standing mixer, whisk together the milk, eggs, melted butter, honey, and salt.
3. Add the warm water with yeast and stir until combined.
4. Add the ground flour and with your paddle attachment mix on low until the flour just incorporates with the wet ingredients. Once incorporated, switch to your dough hook and knead until your dough no longer sticks to the sides of the bowl for about 10 minutes. If your dough is sticking add a tablespoon at a time more flour while it’s mixing. Your finished dough should be slightly sticky and spring back when poked.
5. Brush your dough with some oil, cover, and allow to rise until doubled in bulk for about one hour.
6. Once risen, divide the dough in half.
7. Divide each half into 8 equal pieces. (Each half should make 8 buns.)
8. Shape each piece into a tight ball. (This will allow the dough to rise up)
9. Transfer the balls to a baking sheet or pizza stone and gently pat them down (not too much). Brush each with a bit of oil, cover, and allow to rise for 30 minutes
10. Once risen, bake at 375F for 15-18 minutes or until the tops are nice and golden.
11. Once baked, brush the tops with a bit of butter and transfer to a wire rack to cool.