Raisin and Date Buns

my bread's nearly gone and i thought of making bread with the leftover high protein flour. i'm in luck, because i just had enough flour to make half of the portion of the bread recipe that i always use. nowadays i follow the Amish bread recipe, but today i made some adjustments by adding an egg and some milk, ground cinnamon, and the dried fruits. only when the buns were baked did i realise that i forgot to add the oil in, but the buns are still soft and taste okay.

here's the recipe, the adjusted version


1/2 cup warm water
1/2 cup warm milk
1/6 cup sugar (can increase to 1/3 cup if you wish it to be sweet)
1 1/2 tsp yeast
1 tsp salt
1 egg, beaten
3 cups high protein flour
1 tsp ground cinnamon
chopped dates and raisins

dilute the sugar with the liquid, add in the yeast and let it rest until the mixture becomes frothy. add in the salt, the egg and stir. add in the dry ingredients and blend until it resemble a dough. transfer the dough onto a clean flat surface and start to knead for 8 minutes. if the dough sticks to the surface, sprinkle some flour on the surface.

let the dough rise double in size in an oiled bowl and cover with a cling wrap. some people punch or knock the risen dough, but i prefer to briefly knead the dough again. then shape your dough into your desired shape, and let it rise again. bake in a preheated oven of 200C for 15-25 mins.