My 97th experiment: Sweet wheat buns

This is a good thing to make for dinner. Hubby always enjoys a freshly baked bun at his table.

Recipe: Sweet wheat buns (10 buns)
- 1+1/2 cup KAF whole wheat flour
- 1+1/2 cup KAF bread flour
- 1 TB active dry yeast
- 1 cup warm skim milk
- 1 tp salt
- 3 TB sugar
- 1 egg, save 1 tp egg white for egg wash
- 2 TB melted butter
- sesame seeds

Procedure:
1. Proof yeast in 1/2 cup milk for 10 minutes.
2. Sieve together whole wheat flour, bread flour, salt and sugar.
3. Mix together the dry ingredients with proofed yeast, milk, egg and butter and knead to form a soft dough.
4. Let rest in warmth for about 1/2 hour.
5. Roll into balls. Place in greased pan.
6. Mix 1 tp egg white with 1 tp water. Brush dough balls with egg wash. Then sprinkle sesame on top. Cover pan and proof on warm stove top until dough balls double in volume.
7. Bake in preheated oven at 375F for 12 to 15 minutes.

Results:
5:02pm, dry ingredients sieved, yeast proofing:

5:16pm, dough formed before buttering:

5:20pm, buttered dough:

5:24pm, dough flattened on bowl to rise:

5:44pm, dough rising on moist heat:

5:45pm, dough puffy after 20 minutes of rise:

5:46pm, dough rolling out:

5:47pm, dough being cut:

5:53pm, dough rolled into balls:

6:02pm, dough with egg wash and sesame:

6:44pm, dough risen 40 minutes:

7:01pm, buns baked 15 minutes at 375F:

7:02pm, bottoms of the buns:

7:04pm, buns torn apart:

7:06pm, buns to serve:

7:06pm, dinner:

Observations:
1. This bun is a little on the sweet side. The whole wheat flour gives it a little tough bite. Otherwise, it's all together attractive.