1,5 hours (not including cooling time)
12-16 buns depending on the size you want
210 g wheat flour
40 g Agrain® 04 Whisky Super Grain Flour
1/2 teaspoon salt
75 g melted butter
1,25 dl semi-skimmed milk
30 g yeast
1 tbsp sugar
Possibly 1/2 dl raisins (not in declaration)
Mix flour and salt. Heat the milk and melt the butter in it (do not boil). (now you can add raisins if you want). Crumble the yeast into the milk-butter mixture. Beat the eggs and sugar well together in their own bowl. Mix everything together and knead the dough in the bowl/dish until it is glossy and firm, but still moist to the touch.
The moisture content of the dough may vary. If the dough feels too wet, add a little more Agrain® 04 Whisky Super Grain Flour or wheat flour. Please note that due to the high fibre and protein levels in Super Grain Flour, which affect rising ability, we recommend keeping the Super Grain Flour to a maximum of 15% of the flour weight.
Cover the dough with a damp tea towel and leave in a warm place for about 40 minutes. Then shape the dough into balls, which are left to rise again under a damp tea towel. The buns should rise for about 20 minutes.
When the buns have risen, bake them at 200-225C for about 15 minutes.