Shar's Whole Grain Buns

In mixer with dough hook:
5 C warm water 115F
1 C canola oil
2/3 C honey
1/2 C potato flour
1/2 C buttermilk powder
2 C of high gluten flour (optional)
3 C fresh ground whole wheat flour
4 T dough enhancer
4 T intant yeast
1 1/3 C multi-grain mix (optional)

Knead on speed one for 2 mins (will be the texture of thick cake batter). Cover and let sponge for 10-15 mins.

Add:
2 T salt
3 eggs (optional) for lighter texture

Continue to add enough fresh ground whole wheat flour to shag the sides of the bowl. Dough should be soft but not sticky. Knead for 6 mins or until the gluten has developed. Form into buns:
3 oz for hotdog buns
4 oz for hamburger buns
6-8 oz for hoagie
16 oz for baguette
Place on parchment lined cookie sheets or baguette pan. Brush with beaten egg wash (1 egg & 2 T water). Top with sesame seeds. Let rise until double.

Bake at 350F for 15-20 mins.