Made with sourdough and organic ingredients .. very low fat. Freezes well
Burger and hot dog buns made brioch style with sourdough and kefir.
Excellent easy to make rolls for burgers or anything else!
Delicious Buns made with Khorasan Flour, milk and honey.
Made in muffin tins to puff up and make a "snail shell", these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies. There is a picture but it doesn't always seem to view in Firefox!
Burger buns perfect for summer bbqs and partys!
An old classic which is great for afternoon tea or brunch
By using olive oil rather than butter, cutting down the sugar and introducing lemon into the recipe, these buns are lighter and fresher on the palette than an indulgent Danish pastry. That's not to knock Danish pastries at all - a time and a place for those, of course! From time to time, I have added grated dark chocolate with a little orange zest to the filling below, and that's quite a popular recipe with some of my family.
Shiny brown hot cross buns full of fruit and spices. Grandchildren love them even when it's not Easter!!
1st Attempt! Wanted to find a way of using chestnut flour and rice flour other than in bread. Just made these this morning and I am quite pleased with the taste. The amount of sugar could be altered as i dont like things too sweet. I woulsd sugestmore if you have a sweet tooth !! I felt they had a lovely taste but were a bit dry. Next time I shall try adding some fruit and also plan to try coco powder as well, watch this space.
A different take
from Eastcourt Manor
Soft, light, cream-filled buns. We've tried them here at The Mill, they're fabulous!
Very traditional, caraway flavoured sourdough buns, filled with cider soaked fruit.
These home-made cream buns can be dangerous…being in your house in quantity and very, very moreish.
Based on Elisabeth David’s recipe in “English Bread and Yeast Cookery”, these buns are irresistibly delicious!
An adaptation of a Sally Lunn with Jam and Cream