Hello, my name is Tia, and I’m definitely not a baker. Or a chef, but hey, still alive and I cook my own food most days, so I guess I’m not doing too bad?
I’m not a baker or a chef, but I am an author. I’m published by Dreamspinner Press, for almost six years now. My latest releases are my novel One Step Forward and a novella called Where We Belong. They’re both sort of family stories, which I suppose goes well with the whole figuring out a recipe thing.
See, when Karin, who I’ve known for years now, asked me if I did anything crafty or baked, I had to basically tell her that no. And no. So much no. But then I realized I had this one thing I could share with you all.
Couple of years back I went online looking for a recipe or some breakfast buns. I’d made flatbread sometimes in the past, but I wanted something different. I also wanted something easy, and I figured I couldn’t get different, easy, and tasty at the same time but hey, at least two of those would be possible…?
I stumbled upon this recipe by accident. It was called “fantastic bread” despite being actually breakfast buns, which already made me skeptical. But the buns looked so very good and I couldn’t help but to be intrigued. When it became obvious that the recipe was very simple and I had all the ingredients, I decided to give it a go.
And boy did I fall in love with these buns! They’re so easy to make, they’re extremely tasty, and I can honestly say I prefer them over anything I could get from the store. If you follow the recipe and don’t overwork the dough, you should be fine.
The point is to have the dough maintain the air bubbles which makes all the difference. The honey is a nice touch, gives the buns some flavor, too. I’m pretty sure you could change the recipe a bit here and there. Maybe make the buns healthier or use different flavors like herbs and stuff. I just haven’t had the need to do that, because I just love them too much as they are!
Sadly I only have the recipe in metric and converting is so hard I gave up and so did Karin (due to some issues with her kitchen scales, mostly.) If you manage to convert this, let Karin know? I promise you, figuring the right amounts out whether it’s in metric or not will definitely pay off.
Karin asked me to write something about what I’ve been reading and/or writing lately. To be honest, I’ve mostly been on a fan fiction kick in the past month or two. My main fandoms are Teen Wolf and Marvel. Now, I haven’t watched Teen Wolf in a long time, but the fic can be just so good I can’t help it. Nor do I really want to, either.
On actual published books front, the latest one I read was by me “fellow Fielding” Kim (not related, hah!) whose Love Is Heartless I just read a few days ago and loved. Then I randomly re-read her novel Brute and loved it just as much as I did the first time I read it few years ago. If you need something to read, please check those out!
I haven’t been writing much, because I’ve tried to concentrate on getting better. I’ve struggled with depression a lot in my life, and recently I’ve acquired some new tools to help me deal with it. I’m trying not to stress over writing because it won’t help the big picture. I have so many WIPs I could work on, but I’m writing a few words here and there to whatever calls my muse at any given time. For a writer it’s super hard not to be able to write, so I’m hoping that this year will be better and I’ll get back to the swing of things soon enough!
Below is a photo of one patch of the breakfast buns I’ve made. They tasted lovely, with or without the added color on the other plate. So, from a non-baker to all of you reading this, I hope you manage to give the recipe a try!
General notes about the recipe:
If you’re using dry yeast like I normally do myself, follow the directions on the package instead of the recipe. You can also change the amount of honey, depending on your taste, but try it with the recipe’s amount first.
Fantastic Breakfast Buns:
5 dl warm water
1 dl milk
25 grams yeast
2 tsp salt
1 tbsp honey
12 ½ dl of wheat flour
and some extra flour for baking
Measure the water and the milk into a bowl. Crumble the yeast into another bowl and add the salt and honey to it. Pour a little bit of the milk/water mixture in. Stir together, then pour the rest of the mixture in and start adding the flour gradually.
Work the dough until it almost detaches from the bowl and your hands but not quite. Sprinkle some flour on top of the dough and cover the bowl with a kitchen towel. Let it rise for 1-1.5 hours.
Heat up your oven from 464F to 482F [or 240-250 Celsius] (depends on your oven. If you don’t know yours that well, use the lower temperature.) Take out two baking trays and cover them with wax paper.
Sprinkle less than half a cup of flour on the table and carefully pour the dough on top. You do NOT mix the dough at all at this point. Sprinkle a couple of tablespoons of flour on top of the dough and gently pat it. Do not mix.
Cut the dough with a metal spatula or something similar into 6-7 strips, then cut the strips into 2-3 parts. The buns don’t have to be the same shape, but try to make them the same size. Lift them carefully onto the baking sheets.
Bake the buns in the oven one tray at a time for about twenty minutes. Remember that the first tray usually needs a longer time than the second one, so keep an eye on them!
When you cool them, don’t cover the buns so that they stay crispy!