Soft, 100% sprouted wheat slider buns for party or simple portion control.
The egg wash helps the seeds to stick and give the buns a shiny crust. Brush with melted butter for a soft, matte finish. The weather and type of flour can have an impact on the feel of the dough and how tacky it feels. Avoid adding a lot of extra flour to the dough to make it more manageable. Instead, use a pastry knife to scrape and lift it when kneading or switch to an oiled surface and oil for your hands to manage the dough.
Buns can be made in advance and frozen for up to 3 months.