21/2 hours (including Raise and baking time)
14 - 20 burger buns (depending on the size you want)
5 dl Lukewarm water
50 g Yeast
100 g 04 Maskmel Whisky
800 g Wheat flour
50 g Sugar
15 g Salt
75 g Soft butter
Dissolve the yeast in the water. Mix together the flour, sugar and salt. Then add half of the flour mixture to the water and stir well. Now add the egg to the dough you have made and stir it into the dough. Add the rest of the flour mixture a little at a time while stirring. Once the dough has gathered, add the soft butter and let it stir for 8 minutes. Once the butter has been stirred into the dough, let it raise for an hour with a damp tea towel over it. Once the dough has risen for an hour, turn the dough out onto a floured table then roll the dough into a sausage and cut it either into fourteen large pieces or 20 small pieces as you then roll into buns.
Spread your buns on two baking sheets and let them rise 30 minutes under a damp tea towel. When the buns are finished, you give them a small tap so they get the size you want. Put them back up for an hour under a damp tea towel.
Preheat the oven to 220 degrees.
Bake the buns for 10-14 minutes depending on size.
Tip: You can choose to brush your buns with whipped eggs and/or sprinkle with sesame seeds