Sharp Cheddar Whole Wheat Burger Buns

Steps

1. Before you start, shred the cheddar and set aside 160 g for the dough and 40 g for the topping. Crack one egg into a small bowl for the dough and beat the second egg in another bowl for the wash; keep the wash in the fridge.
2. In a large bowl, whisk the bread flour, whole wheat flour, ground flaxseed, instant yeast and salt to make the dry mixture.
3. In another bowl, stir together the warm milk, lukewarm water, honey and the dough egg to make the wet mixture.
4. Pour the wet mixture into the dry mixture and stir into a shaggy dough. Knead 5 minutes by hand or 4 minutes on medium-low in a stand mixer.
5. Add the softened butter a piece at a time and knead 6–8 minutes more, until smooth and elastic. This is about 63% hydration, counting the liquid in the milk and egg, and about 1.8% salt.
6. Knead the 160 g of dough cheddar in until evenly spread through the dough.
7. Cover and let rise at about 75°F (24°C) for 60–90 minutes, until doubled in size.
8. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball, place them 3 inches apart and flatten each to about 3½ inches wide.
9. Cover loosely and proof at about 75°F (24°C) for 40–50 minutes, until puffy and the dough springs back slowly when poked. During the last 20 minutes, preheat the oven to 375°F (190°C).
10. Brush the buns with the beaten egg wash, then sprinkle with the sesame seeds and the 40 g of topping cheddar.
11. Bake 16–20 minutes, rotating the sheets halfway, until deep golden and the centers reach 190°F (88°C).
12. Cool the buns on a rack for at least 30 minutes before slicing.