Whole Wheat Rosemary Buns

I took this recipe directly from here. It's one of the first bread recipes I ever tried making when I started baking bread.  The only (recent) changes I made were to use all 100% whole wheat flour, and I added 2 tablespoons of vital wheat gluten.  You can leave it in a loaf and bake it.  Tonight, since I was making turkey burgers, I decided to divide the dough up and make individual buns.  I made 8 medium-large buns.

Whole Wheat Rosemary Buns
Taken from this recipe.
Makes 8 medium-large buns or 12 dinner rolls.

Ingredients:

• 1 cup warm water
• 3 tablespoons olive oil
• 1.5 teaspoons white sugar
• 1.5 teaspoons salt
• 1/4 teaspoon Tastefully Simple Italian Garlic Bread seasoning (or any Italian seasoning)
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon dried rosemary
• 2.5 cups whole wheat flour
• 2 tablespoons vital wheat gluten
• 1.5 teaspoons active dry yeast
• cooking spray

Directions:

• Place ingredients into bread machine in the order recommended by the manufacturer.
• Select the "dough" function.
• Once the machine has completed the "dough" function, remove the pan and turn the dough out onto a smooth surface.
• Punch down the dough and knead for a few minutes until the dough is soft and stretchy.
• Divide dough into 8 equal pieces and roll them into balls.  Flatten them out with your hands, until they are about 1/4 - 1/3 inch thick.
• Place dough onto a lightly greased baking sheet.  Lightly spray the tops with cooking spray.
• Loosely cover with a kitchen towel and let rest in a warm location to rise until double in volume.
• Pre-heat oven to 375 degrees F.
• Remove kitchen towel. Brush tops with milk or egg wash (optional).  Bake in pre-heated oven for 12-13 minutes, until tops are golden brown.