In a mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.

Stir in neutral oil and salt. Gradually add whole wheat flour and part of all-purpose flour until a soft dough forms.

Transfer to a floured surface or stand mixer. Knead by hand for 8–10 minutes or in the mixer for 5–6 minutes.

Place the dough in an oiled bowl, cover, and let it rise until doubled in size, about 1 to 1.5 hours.

Gently collapse the dough, divide into 12 pieces, shape into balls and flatten slightly.

Cover shaped buns with a towel and let rise until puffy, about 30–45 minutes.

Preheat oven to 375°F (190°C) while buns rise.

Brush tops with egg wash and sprinkle with seeds. Bake for 15–18 minutes until golden brown and hollow sounding.

Transfer to a wire rack to cool completely before slicing.