Pour water into a large bowl and sprinkle the yeast on top. Stir it lightly then let sit for a few minutes.
Place your milk in a microwave safe dish and heat for approximately 30 seconds, until warm.
In a small bowl, beat the egg lightly. Add to the milk and stir to combine. Add this to yeast mixture, then add the honey, salt and coconut oil. Stir to combine.
Add the all purpose flour first and mix until all the flour is absorbed, then add the wheat flour and mix until a shaggy dough forms. Flour your kneading surface and dump the dough out on it. Let this sit for several minutes while you wash the bowl for future use.
Using your hands, pat the dough and begin to form it into a ball, then begin kneading. Knead for at least 10 minutes, adding more flour if necessary. I probably ended up working in an additional quarter cup of flour for kneading, as this is a somewhat sticky dough. When the dough is ready though, it will only be slightly tacky and will not stick to your surface or fingers.
Form the dough into a ball. Spray your large bowl with cooking spray and place the dough inside, turning it over several times to coat it with the spray. Cover with a tea towel and let rise until doubled (my rise time was 45 minutes).
Once the dough is risen, remove and divide into 8 equal portions with a bench scraper or knife. Spray a baking sheet with cooking spray and sprinkle the cornmeal. Form each dough portion into a ball and press down into a flat disc on the baking sheet. Once all the buns are laid out, take a sheet of plastic wrap the length of your pan, spray it with cooking spray and drape it lightly over the buns. Let them rise again (my time was about 40 minutes).
Near the end of your rise, preheat oven to 375 degrees. Bake the buns until golden, about 25 minutes. Cool before slicing.
Enter your email address and never miss a new post. (You can unsubscribe at any time)