In a mixing bowl, combine together salt, wheat flour, milk powder, sugar and yeast. Give a quick mix and add olive oil followed by buttermilk and bring together as a lumpy mass of dough.
Grease your worktop with little oil and transfer the dough on to it. Set a timer to 5-8 mins and knead the dough till then. (It is going to be a sticky mass but the moisture content is what going to bring the dough together. Please watch the video on how to knead the dough).
Once the timer goes off, grease your hands and the bench scraper with some oil and combine the dough until it comes together as a soft and elastic ball.
Transfer the dough to a well greased bowl. (You can use the same bowl you used to mix the dough) Coat the top of the dough with oil too so that it doesn't dry out. Cover with a cling wrap and allow it to prove for 1 hour.
Instant Pot Proofing Instructions: Grease the inner pot with some oil. Transfer the dough into it. Cover with a glass lid. Choose the yogurt mode and set the time to 30 mins.
Once proved, divide the dough into 4 portions and roll each portion tightly to form a tight rolls just like how we do for dinner rolls or ladi pav.
Place the rolled dough on to a baking tray that is pre-lined with a parchment paper.
Cover with a cling wrap and a tea towel and allow for second proofing which is 30 mins. Meanwhile set the temperature of the oven to 200°C to preheat.
After 30 mins, sprinkle some sesame seeds on top of the buns. Bake in the preheated oven of 200°C for 15 to 20 minutes until nice golden brown on top and hollow
If you are following measurements by volume for this recipe then please use the standard dry ingredients measuring cup for all the measurements.
Milk Powder is added to enrich and soften the end product. You can skip it if is not available to you.
To make it into a sweet bun, you can increase the quantity of sugar to 1/4 cup.
Ensure that the buttermilk is warm to touch. Too hot will kill the yeast and too cold will not activate the yeast.
Do not knead the bread for long unlike regular bread dough. Kneading for too long usually cuts the gluten in the whole wheat flour which mean there is no proper structure development. So set the timer and knead.
Using oil instead of flour while kneading ensures that you do not accidentally use too much flour which can cause the dough to dry out.
Shaping the bread dough well is key to retain the shape and structure of the bread once baked.
Feel free to grease your hands with little oil while shaping the dough. Would make your job easier
Slice the bread only when you are ready to serve because burger buns tends to dry out as soon as the crumbs are exposed to air.
Please note I have not tested this recipe to make Whole Wheat Bread yet so I won't be able to comment on it. If you do give it a try then please update us in the comments so everyone reading this can be benefitted.