11/2 hours (not including cooling time)
12 - 16 buns depending on how big you make them
210 g wheat flour
40 g Agrain® 04 Maskmel Whisky
1/2 teaspoon salt
75g melted butter
11/4 dl mini milk
1 tbsp sugar
Possibly 1/2 dl raisins (not in declaration)
Mix the flour and salt. Heat the milk and melt the butter in it (do not cook). (now raisins can be added if you wish). Crumble the yeast in the milk-butter mixture. Whisk the eggs and sugar well together in its own bowl. Mix everything and knead the dough In a bowl/dish until it is glossy and firm, but still moist to the touch.
The humidity in the dough may vary. If the dough feels too wet then add a little more Agrain® 04 maskmeal (Whisky) or wheat flour. Be aware that due to the high fiber and protein level in mesh flour which affects raising ability we recommend keeping the mesh flour at a maximum of 15% of the flour weight.
Cover the dough with a damp tea towel and leave to have a warm place for about 40 minutes. Then shape the dough into buns, which are set to retalirate under a tea towel you sprinkle with water. The buns should raise about 20 min.
They are then baked at 200-225C for about 15 minutes.