...you can and will successfully create the most amazing homemade hamburger buns. Buns that are fluffy and light, naturally-sweetened, 100% real, and even nourishing. I know, they sound too good to be true, right?! They exist, friend, they exist!!
Warm the milk and water. The liquids should be warm, but not HOT! In the bowl of a stand-mixer (or a large bowl), whisk together the warm milk and water and the yeast. A whisk or fork is fine, there's no need for the whisk attachment on a stand-mixer for this recipe. Let the yeast proof for 5-10 minutes in the liquid ingredients. After 5-10 minutes, the liquid should appear to have a foam layer on the top.
Whisk the oil, honey, eggs, and salt into the yeast mixture. Add 2 cups of Einkorn flour, and turn on the mixer, fitted with the dough hook. If you don't have a stand-mixer, use a wooden spoon. On low speed, using the dough hook, mix the flour and liquid ingredients. As the flour begins to incorporate into the liquid, add the remaining flour one cup at a time, until you reach a total of 5 cups of flour. Do NOT add the remaining 1/3 cup at this time. Einkorn doesn't like to be kneaded for a long time, so just knead the dough until the flour is combined with the liquid ingredients to form a sticky dough. Do NOT over-mix. Once combined, cover the bowl with a towel and let the dough rest for 1 hour.
After an hour the dough should double in size. Sprinkle the remaining 1/3 cup of flour over the sticky dough. Using your hands, combine the flour with the dough, forming the dough into a ball. Coat your hands with a small amount of oil to prevent the dough from sticking to your hands. Pull small amounts of dough away from the big dough ball, forming the dough into round buns. Place the formed buns onto a parchment-lined baking/cookie sheet. The buns can be close together, but shouldn't touch. I don't like to use my baking stone to bake hamburger buns, because the bottom of the buns get too "crispy."
Cover the buns with the towel for 20-30 minutes, until doubled in size. Preheat the oven to 400F. Prepare the toppings by separating the egg white from the yolk. You'll just want the egg white to brush the tops of the buns, so you don't need the yolk. (optional) In a small bowl, mix together the spices: minced onion, poppyseeds, sesame seeds, and garlic powder. Alternatively, just use sesame seeds or no spices at all.
Once the buns are doubled in size, brush the tops of each bun with a light coat of egg white and, if using, sprinkle the spices over the top. Bake the buns for 20 minutes, until the tops are golden. Allow the buns to cool before slicing.