Ingredients

• 1/2 cup warm water (110-115 degrees F)
• 1/2 teaspoon sugar
• 1 (1/4 ounce) package bread machine quick-acting active dry yeast
• 1/2 cup milk, warm (110-115 degrees F)
• 2 tablespoons butter, melted, cooled
• 1 1/2-2 cups bread flour, divided
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 cup whole wheat flour
• 1 egg white, lightly beaten
• 6 tiny sprigs fresh rosemary

Instructions

1. Place water, sugar and yeast in large bowl of a stand mixer wih paddle attachment. Let stand 2-3 minutes or until yeast is dissolved.

2. Add milk, butter and 1 cup of the bread flour; beat at low speed until combined.

3. Add salt and rosemary; beat until combined.

4. With mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.

5. Beat at medium-low speed 5 minutes or until smooth and elastic. (Can be made by hand. Knead 10 minutes if doing by hand).

6. Place in a greased medium bowl, cover with plastic wrap and a towel. Let rise in a warm place until doubled in size.

7. Gently punch down dough to deflate; place on a lightly floured surface. Divide into 6 pieces. Form each piece into a ball; place on a parchment paper lined baking sheet. Cover with towel; let stand 3 minutes. Flatten into 3 3/4" rounds. (should weigh about 4 ounces each) Cover with a towel; let rise another 15 minutes.

8. At this point, you can place another light-weight cookie sheet on top of the buns to keep the buns flatter but I don't think it's necessary. Let them rise another 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed).

9. Preheat oven to 375 degrees. Lightly brush the tops of the buns with egg white; lightly press a rosemary sprig onto the center of each bun. Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. Cool completely on wire rack.