Honey Graham Hamburger Buns

Graham flour has a coarse texture and a sweet taste that I find superior to traditional whole wheat flour. Although the two flours are milled differently, they can usually be used interchangeably. Graham flour can be hard to find, but look for it at your local health food store (or try Hodgson's Mill or Bob'sRed Mill). These buns are perfect for hamburgers, and especially delicious with veggie burgers, grilled chicken, or avocado sandwiches.  I like mine with lots of seeds on top.

Make the dough in the bread machine; bake in the oven. 

• 1-1/4 cups lukewarm milk
• 1 egg
• 2 tablespoons soft butter
• 1/4 cup honey
• 3/4 teaspoon salt
• 2-3/4 cups bread flour
• 1 cup graham flour (can substitute whole wheat flour)
• 2  teaspoons active dry yeast

• 1 egg, beaten with one tablespoon of water (for glaze)
• Seeds for topping (sesame, poppy, sunflower, pumpkin, etc.)--optional

________________________________________________

Place ingredients in the bread machine in the order recommended by the manufacturer (usually the order listed above).  Select dough cycle (for 2lb-loaf).

Remove dough at end of cycle and knead briefly.  Divide dough into 8-10 portions, form into buns and place on a baking sheet (lightly greased or covered with parchment paper).  Cover and let rise in a warm place for one hour, or until buns have doubled in size.  

Preheat oven to 350 degrees F. Brush the buns with the egg/water mixture, and if desired, sprinkle on seeds. 

Bake for 10-15 minutes, or until golden brown.  Remove from pan and cool on baking rack.