1 t granulated sugar
2 t instant yeast
3/4 t ground black pepper
1/4 t garlic powder
1 t salt
2 t butter -- melted
1 c white whole wheat flour
2 - 2 1/2 c unbleached all-purpose flour
1/4 c warm water
1 c warm milk
1 egg


In the bowl of a stand mixer using the paddle attachment, mix together the sugar, yeast, pepper, garlic powder, whole wheat flour, and 2 cups of all purpose flour. Add salt and mix in.

Mix in milk, water, and butter at low speed. Switch to dough hook and finish blending. The dough should be moist and sticky, add just enough additional flour, a tablespoon at a time, to have dough clear the sides of the bowl. Increase speed to medium and knead for eight minutes.

Scoop dough onto a lightly floured surface and knead lightly a few times then form into a ball. Place the dough in a bowl sprayed with cooking oil, spritz top with oil, and cover tightly with plastic wrap. Allow to rise until doubled in bulk about 1 hour.

Gently deflate dough, scoop onto a lightly floured surface, and fold a few times. Shape into a roll about 12 inches long, cover with plastic, and allow to relax for about five minutes. Divide roll into 8 equal pieces this is best done by cutting roll in half, each half in half, and then each quarter in half.

Shape each dough segment into a ball by rolling between your cupped palm and the work surface. Flatten each ball into a disk about 4 inches in diameter and arrange on parchment on a baking sheet. Lightly spritz tops with oil and cover with plastic. Allow to rise until doubled in size, about 1 hour. In the meantime, heat oven to 400F and place rack in center position.

Whisk together egg and 1 tablespoon of water in a small bowl. Brush tops of buns with egg wash and baked for 15 minutes. Rotate rack front to back and continue baking 5 to 8 minutes until golden brown.

Allow buns to cool before slicing.


Preparation time: 2 1/2 hours
Baking time: 8 minutes