I find these buns one of the most therapeutic things to make. You pretty much can’t go wrong when making them, so long as you don’t overbeat the batter. They’re fluffy, light, wholesome, and with a surprising crunch from the walnuts. They work best when at least a quarter of the flour in the mix is white. This being said, I’ve tried this recipe with wholemeal and rye and they still rise perfectly. You could also try buckwheat flour, a malted blend, dark or light rye, the list goes on.