Hamburger Buns, Seriously Good

Ingredients:
1 cup water
1 cup whole milk
2 teaspoons yeast
1/2 cup melted butter
2 eggs
1 teaspoon of sugar
2 teaspoons salt
1 cup whole wheat flour

unbleached white flour, worked in, up to 5 cups

Place all of the ingredients, except for the white flour, to the bowl of a stand mixer. Using a paddle attachment, mix on medium low until well combined and no longer lumpy. Start adding the white flour slowly, 1/2 cup or so at a time with the mixer running on a low speed. Once the dough clears the sides of the bowl, stop the mixer, scrap the dough off the paddle and fit the dough hook onto the mixer. Let the mixer work the dough on a low speed for 7 to 10 minutes. The dough should be very sticky.

Once the dough has been worked well, transfer the dough to a bowl greased with olive oil, cover with plastic wrap and let it rise for at least 6 hours or overnight in the refrigerator.

Remove the dough from the refrigerator two hours prior to serving and roll it into a big fat cylinder (the diameter of which will be the diameter of the buns). Slice the dough into pieces - the thickness of the piece determines the thickness of the bun which will need to be split through the middle after baking.

Arrange the buns on a cookie sheet lined with a Silpat, cover with a clean towel and let rise for an hour.

Preheat the oven to 375 degrees F. Bake until golden brown and internal temperature measures 210 degrees F, about 10 minutes.