* edit on 28th October after tweaking the recipe with success. It is not too sweet this time. I will try with different types of flour next time.
Ingredients:
350g Bakers Flour or Bread Flour
150g Wholemeal Bread Flour
1.5 tsp Yeast
50 g castor sugar
1 tsp salt
270 g Luke Warm Water
50 g Butter - Cubed & Room Temperature
2 mini box of raisins
This made 10 buns, i made them fairly large this time. Calorie for each bun is 249cal (quite alot of a small bun, must be the butter and sugar)
Dough
1. Add Flour, Sugar, Yeast, Salt into TM Bowl. Mix slowly on speed 3. Take MC off and slowly pour in water through the hole.
2. Once all water added, mix for 10 seconds on speed 6
3. Add butter and knead 
for 2 min or until all butter is kneaded into dough.
for 2 min or until all butter is kneaded into dough.
4. Roll into a ball and allow to prove in an oiled bowl. Once doubled in size (around 2 hours in my semi cold Melbourne weather), punch down and repeat proving process but only for 15 minutes.
5. Shape and put in cold oven for 15 min 180C
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It was a cold Sunday for us, so I had to hug my bowl of dough for the yeast to do its magic. I believe it can prove much longer but i cannot be holding a bowl for more than 2 hours. Overall, this is easy to make and serves as a perfect snack and breakfast for kids.
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