1-First Step: Activate the yeast and start the dough Heat 1 cup warm milk briefly until it feels warm to the touch but not hot. Stir in 1/4 cup sugar, then sprinkle 1 package Active Dry Yeast (about 2 1/4 teaspoons) over the milk. Let sit for 10 minutes until the mixture is frothy. This indicates the yeast is alive and ready to leaven your whole wheat buns.

2-Second Step: Mix the initial dough In a large bowl, mix 1 cup all-purpose flour and 1 cup whole wheat flour. Add the milk-yeast mixture, 1 egg, 3/4 teaspoon salt, and 3 tablespoons melted butter. Stir until combined. This stage forms a tacky batter that will become dough once you knead in the remaining flour.

3-Third Step: Knead and proof the dough Knead in the remaining 2 cups whole wheat flour until the dough is slightly tacky but manageable. Place the dough in a greased bowl, cover it with plastic wrap and a warmed towel, and proof in a dark place for 1 hour until doubled in size. Proofing at room temperature is fine in warm climates; avoid letting the damp towel stick to the dough.

4-Fourth Step: Make the spiced chicken filling While the dough proofs, prepare the filling. Heat 3 tablespoons oil in a skillet over medium heat. Sauté 1 chopped onion for about 10 minutes until soft and lightly browned. Add 4 chopped garlic cloves and 1 teaspoon grated fresh ginger; cook 2 minutes until fragrant. Push the onions to the side of the pan and add 1 pound ground chicken. Sprinkle 1 teaspoon smoked paprika, 1 teaspoon coriander, 1/4 teaspoon turmeric, and 1/4 teaspoon cumin over the meat. Cook, stirring and breaking up the meat, until most of the liquid has evaporated and the chicken is cooked through.

5-Fifth Step: Finish the filling and cool Stir in 3 tablespoons tomato paste, 1/3 teaspoon salt, 1/3 teaspoon pepper, and optional 1/2 teaspoon chili powder to taste. Add 1/2 cup thawed frozen peas and cook 2 minutes to warm through. Remove the pan from heat and cool the filling completely before assembling so the dough won’t become soggy.

6-Sixth Step: Shape the buns Punch down the dough and divide it into two portions, keeping one covered while you work with the other. Roll one portion out and use a 3-inch cookie cutter or a small bowl rim to cut circles. Spoon about 2 tablespoons of the spiced chicken filling onto each circle. Fold the dough over the filling and pinch the edges firmly to seal. Arrange the sealed buns seam-side down on parchment-lined trays. Repeat with remaining dough and filling.

7-Seventh Step: Second proof and bake Proof the buns in a 175°F oven with a damp towel draped over them for 30 minutes until slightly larger. This gentle environment helps them puff up evenly. Remove the towel and preheat the oven to 375°F. Brush each bun with the remaining beaten egg and sprinkle black or white sesame seeds on top if using. Bake for 20-22 minutes until golden and cooked through. Serve warm or at room temperature.

8-Final Step: Serving and timing notes Preparation time runs over 2 hours total: about 1 hour initial dough proofing, 30 minutes second proofing, plus 20-22 minutes baking and a bit of active prep time. These spicy chicken buns travel well chilled or at room temperature, making them ideal for picnics and road trips.