Whole Wheat Thyme and Basil Burger Buns

Steps

1. Beat the eggs in a small bowl; set aside half for the dough and keep the remaining half, covered in the fridge, for the egg wash.
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt and dried thyme.
3. In another bowl, stir together the warm milk, warm water, honey, melted butter and the first half of the beaten egg.
4. Pour the milk mixture into the whole wheat flour and bread flour mixture and stir to a shaggy dough; cover and rest 15 minutes so the whole wheat flour absorbs the liquid. The dough is about 70% hydration counting milk and water as liquid, with about 1.8% salt.
5. Add the chopped fresh basil and knead 8 to 10 minutes until smooth, slightly tacky and elastic.
6. Place the dough in a lightly greased bowl, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Line a baking sheet with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball, place on the sheet and flatten each gently to about 3½ inches wide.
8. Cover and proof at about 75°F (24°C) for 40 to 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).
9. Brush the buns with the remaining half of the beaten egg and sprinkle with the sesame seeds.
10. Bake 16 to 20 minutes, until deep golden and the centers reach 190°F (88°C).
11. Cool the buns on a rack at least 30 minutes before slicing.