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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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To make the dough: In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and mix on medium speed for about 1 minute, pausing to scrape the sides of the bowl halfway through.
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Increase the speed to medium-high and knead for about 3 more minutes, scraping the bowl halfway through, until a cohesive, tacky dough forms.
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Transfer the dough to a lightly greased bowl, cover, and let rest until slightly puffy, 60 to 75 minutes.
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To shape the buns: Gently deflate the dough and transfer it to a lightly floured surface. Divide it into six even pieces (about 116g each). Shape each piece into a ball.
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Place the buns onto a lightly greased or parchment-lined baking sheet or in the lightly greased wells of a hamburger bun pan. (For slightly wider, flatter buns, press the dough balls gently with your hand until they’re about 3" wide.) Cover and let rise until slightly puffy, about 1 hour; when pressed with a floured finger, an indent should remain. Toward the end of the rising time, preheat the oven to 375°F with a rack in the center.
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Brush the buns with the egg wash and sprinkle with seeds.
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To bake the buns: Bake for 18 to 20 minutes, until deep golden brown. A digital thermometer inserted into a bun should register at least 205°F for the best texture.
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Remove the buns from the oven and let them cool on the pan slightly, then transfer to a rack to cool completely before slicing and serving.
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Storage information: Store leftover whole wheat hamburger buns, well wrapped, at room temperature for several days; freeze for longer storage.
