I love to make bread- especially homemade buns!  There’s something so satisfying about making what is typically a normal sandwich and transforming it into something incredible with homemade bread.

Darren and I made Cabernet Burgers on the grill during some of the last snow-free days in Ohio.  They require a few extra steps than your typical burger, but are worth the investment.

-1 Cup Warm Water
-1 Tablespoon Sugar
-2 teaspoons Active Dry Yeast
-1 teaspoon Salt
-2 Tbsp. Fresh Rosemary, chopped (or 1 Tablespoon dried)
-1/4 teaspoon Italian seasoning
-1/4 teaspoon Freshly Ground Black Pepper
-2 Tablespoons Extra Virgin Olive Oil
-1 1/2 Cups White Whole Wheat Flour
-1/2 Cup Bread Flour

Egg Wash:
-1 Egg, whisked with a splash of water

Combine warm water, sugar, and yeast in a large bowl.  Wait five minutes until frothy.

Add flour, rosemary, olive oil, salt, pepper, and Italian seasonings.
Mix gently and add bread flour until a shaggy dough forms.  Knead for 8-10 minutes until smooth, adding additional bread flour if sticky.  Lightly oil the bowl and place the dough in it.
Allow to rise for about an hour, or until doubled in size.  It should look like this:

Cut dough into equal pieces to make buns.  If you’re serious about consistent size, weigh them on a scale.

Place on a lightly oiled baking sheet and allow to rise again, for about 45 minutes.
This is what they look like after the second rise:

Prepare the egg wash by whisking an egg with a splash of water added.  This will give the buns a nice glossy finish.

Gently brush egg wash onto each roll.
Place a piece of rosemary on top for a pretty finish!

Bake at 400F for 12-15 minutes, until edges and top are golden.