Place all the dough ingredients in the bowl of your electric stand mixer, fitted with the dough hook. Knead the dough until soft and smooth but still somewhat sticky.
*(You may want to oil your hands for easier handling lightly). Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature 73 - 76 degrees F to let it rise for 1- 2 hours, or until it's nearly doubled in bulk.
Gently deflate the dough, and divide it into 8 equal-sized pieces (about 125 grams each). Then, working with one piece of dough at a time, flatten it into a round. (You may want to flour your hands if needed lightly.) Next, take the edges of the dough and fold them into the center and gently seal.
Then flip your dough over so the smooth side is facing up. With the palm of your hand, rotate the ball of dough on your surface to create surface tension and seal the dough's edges completely.
Place the buns on a parchment-lined baking sheet, spacing them several inches apart. Cover, and let proof at room temperature (about 73 - 76 degrees F) or until nice and puffy and almost doubled in size.
Brush the buns with about half of the melted butter. If desired, sprinkle the tops with sesame seeds. Bake the whole wheat hamburger buns in a preheated 375°F oven for 15 to 18 minutes, until golden.
Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust. Place on a wire rack to cool for about five minutes before transferring to a wire rack to cool completely. Enjoy our Perfect 100% Whole Wheat Hamburger Buns.