1/2 cup milk, scalded
3 oz. (6 Tbsp.) butter
1 tsp. salt
1 Tbsp. barley malt syrup*
1 Tbsp. sugar
1/4 cup warm water
2 tsp. (1 packet) active dry yeast
1 tsp. sugar
9 oz. (1-3/4 cup) all-purpose flour
3 oz. (1/2 cup) whole wheat flour
2 Tbsp. gluten flour (vital wheat gluten)
Scald the milk and add the butter, salt, barley malt syrup and sugar. While milk mixture cools, mix warm water, yeast and sugar in a small bowl and set aside to proof. When milk has cooled to lukewarm, add yeast and egg. Using a stand mixer set at medium speed, or by hand, beat in gluten flour and 1 cup of white flour. Beat about 5 minutes by mixer or until your arm is extremely tired by hand. Stir in whole wheat flour. Stir in remaining 3/4 cup of white flour 1/4 cup at a time until dough forms a ball (you may not need all the flour). Knead dough for about 5 minutes, adding more flour as needed to make a firm but moist dough. Cover and let stand for 15 minutes. Divide dough into 12 pieces and shape each into a bun. Place on a non-stick or lightly oiled cookie sheet, cover, and let rise until doubled in size, about 25 minutes. Bake in a 400ºoven until brown, about 15 minutes.
* Barley malt syrup is sold on aisle 5, near the honey. It adds a distinctive flavor to bread, but should be used sparingly. You may substitute honey if you like.