In the bowl of a stand mixer with a dough hook, combine the whole wheat flour, all purpose flour, part of the water, active sourdough starter, honey, and salt.

Mix the dough on low speed until incorporated, about 2 minutes.

Switch to the dough hook and mix on medium speed for 4-5 minutes, or until the dough starts to strengthen and clump around the dough hook. The dough should be strong, but it won’t completely leave the bottom of the bowl as it mixes, and will still look a little shaggy. If the dough is not medium soft, add a little bit of the extra water at a time and mix until it is.

Cover the dough and allow it to rest for 10 minutes.

Turn the mixer on low, and slowly add the butter, 1 piece at a time, allowing the butter to be fully incorporated into the dough before adding the next piece of butter. It will take about 3-5 minutes. It will be a soft but strong dough.

Place the dough in a bowl and cover with a cloth. Set it in a warm place (about 75 F) and let it sit for 30 minutes.

Do the first set of stretch and folds.

Recover the dough, and allow it to sit for an additional 30 minutes.

Do the second set of stretch and folds.

Recover the dough, and allow it to sit for 30 minutes.

Do the third set of stretch and folds.

Recover the dough and allow it to sit for an hour and a half.

Divide the dough into 8 equal portions.

Shape each piece into a bun. Pull the edges into the center to form a rounded top (which will actually be on the bottom), and then flip over and place on the tray seam side down.

Continue with the remaining pieces of dough, placing the buns on the baking tray about 2” apart.

Use the palm of your hand to gently flatten each ball a tiny bit.*Recipe Note: If the dough feels really soft and sticky, oil your hands and counter with a little vegetable oil to help you easily shape them without using flour.

Cover the tray with plastic wrap and allow the buns to rise until nearly doubled, plump, and round. This could take 1-3 hours. Gently press a roll with your knuckle. If it springs right back it's not ready, if the dent slowly fills in the rolls are ready to bake.*Recipe Note: You can do this step covered in the fridge overnight as well.

Preheat the oven to 350 F.

Brush each bun with egg white and sprinkle with sesame seeds (optional)

Bake for around 22 minutes, or until glossy and hollow when you tap the base. Do not overbake.

Cool on a wire rack completely before slicing.