Ingredients

• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water about 110 degrees
• 1/4 cup sugar
• 1/3 cup vegetable oil
• 1 large egg beaten
• 1 teaspoon salt
• 1½ tsp sunflower lecithin (optional)
• 1 tbsp Vital wheat gluten (optional)
• ⅛ tsp vitamin C powder (optional)
• Grind 2 cups (435 g) hard white wheat berries
• For topping
• 1 egg yolk
• 1 TBSP water
• sesame seeds (optional)
• Corse Kosher salt (optional)
• Everything Bagel topping (optional)

Directions

• 1. Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy. Add egg, salt, lecithin (optional) and vital wheat gluten (optional). Mix.
• 2. Slowly mix the flour with the liquids. Continue to add flour just until you have a soft dough that is mostly pulling away from the sides of the bowl. The dough will be tacky but not unworkable.
• 3. Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth, elastic, and fully pulling away from the bottom of the bowl. (If you don't want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Divide into 8 equal pieces; shape each into a ball, then smash flat so you don’t have a bun shaped like a meatball.
• 4. Preheat oven to 425 degrees. Place the dough balls on a greased or lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes. After 10 minutes, brush the buns with an egg wash, then sprinkle with desired toppings. Bake until golden brown, 8-12 minutes.
• 5. Notes
• 6. Store buns in an airtight container for up to 2 days. Or, freeze for up to one month.

Photos