Whole Wheat Hamburger Buns

Grind 7 cups Hard White Wheat Berries.
Mix the following in a mixer with dough hook:
3 1/2 cups hot water
1/2 cup agave nectar or honey
1/2 cup butter - room temperature
4 T SAF instant active dry yeast
3 T vital wheat glutten
ADD:
3 eggs - room temperature
1 T sea salt
Mix well.
ADD: Fresh wheat until the dough begins to clean the sides of the bowl and gathers in the center, (9 - 11 cups flour). It is best to add too little than too much flour. Knead on low speed for 10 - 12 minutes. The dough will be soft and slightly sticky.

Take about 1/2 of the dough and roll out on an oiled surface. Your dough should be about 1 1/2'' thick.

Using an oiled, round cookie cutter, press into dough and swirl quickly with your hand to create a ball.

Place bun on parchement lined cookie sheet. You can flatten slightly if you want. Brush egg white on top of buns and sprinkle with sesame seeds. Cover. Let rise 15 - 30 minutes or until puffy.

Bake at 375* for 10 - 12 minutes or until starting to brown. Let cool for 5 minutes on pan. Store in an air tight bag or freeze.