Perfect Whole Wheat Hamburger Buns

Directions

In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed.

Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.

Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.

Transfer the dough to a floured working surface or cutting board.

Knead the dough until soft and smooth, 25 to 35 seconds.

Arrange the dough in a lightly greased bowl.

Cover with the plastic wrap or damp kitchen towel.

Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.

Gently punch down the dough, then shape it.

Sprinkle fine cornmeal over two baking sheets.

Cut the dough into 16 4-ounce pieces.

Roll each portion of dough into a ball on a cutting board or working surface.

Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel.

Let rise in a warm place for about 20 minutes until almost doubled in volume.

Preheat the oven to 375℉ (190℃).

Bake until golden brown, 15 to 20 minutes.

Transfer the bread right away to a wire rack.

Let cool to room temperature.