Just like the name implied, with the success of dairy-free buns, I was experimenting it with whole wheat flour. It turned out well, still soft but not as soft as the dairy-free buns. If you shape it big, it will be a hamburger bun, if you shape it small, it will be the dinner bun, just however way you like it.
This bun will turn soggy if you sandwich it with condiment sauces for too long. So, not suitable for lunchbox. It is good if you just make it and eat it right away.
400ml almond milk
2 Tbsp. soften butter
4 tsp. cane sugar
2 cups stone ground whole wheat flour
1 1/2 cup unbleached bread flour
1 tsp. sea salt
2 tsp. instant yeast
1. Add everything according to list into your bread maker. Turn it to Dough function.
2. When done, take it out and shape into buns and let it proof for 1 hour or until double in size, whichever comes first.
3. Brush the top with water. Sprinkle some sesame seeds on top. Bake in preheated 375'F oven for 12-14 minutes.
4. Let cool on wire rack completely before storing it in an air-tight container. Or freeze for later.
~Yield about 18-20 buns, depending on the size.