Whole Wheat Buns with Sun-dried Tomato, Olives & Rosemary

Directions

Dissolve the yeast in a mixture of 2 cups water and the honey in a bowl.

Let stand until frothy to activate the yeast, 10 to 15 minutes.

Add the sun-dried tomatoes, olives, rosemary, oil, whole wheat flour, unbleached flour, garlic powder and salt, mix with a mixer or by hand.

Knead on a floured surface for 5 minutes or until smooth and elastic.

Place in an oiled bowl, turning to coat the surface.

Let rise, covered, in a warm place until doubled in bulk, 1 to 1½ hours.

Preheat the oven to 400℉ (200℃).

Divide into 10 portions and shape into balls.

Flatten into buns and place on a baking sheet coated with cooking spray.

Sprinkle with cornmeal, brush with the egg mixture and sprinkle with the sesame seeds.

Bake the buns until golden brown, about 25 minutes. Cool for a few minutes.

Remove to a wire rack and cool.

Serve warm or room temperature.