Bitty Buns are a weekly staple in our Waldorf school. It's Tessa's favorite day to help make the dough, eat the dough, bake the dough, and finally EAT these amazing little buns. They are a very simple recipe, and we make ours gluten free. Since she is missing her favorite day at school today, I decided to attempt these buns at home this morning. Success!
We like them with butter and honey for breakfast or along side our soup for dinner. Enjoy!
2 tbsp dry active yeast
1/4 cup sugar
1 cup warm water
1/2 cup warm coconut milk (or other alternate dairy milk)
2 tbsp olive oil
1/4 tsp salt
Chia Eggs (2 tbsp ground chia seeds + 1/4 cup water)
2 1/4 cup gluten free baking flour (I use Bella)
Preheat oven to 425.
1. Place yeast, sugar, and water in mixing bowl and let sit for 5 minutes to activate the yeast.
2. Mix in the coconut milk, olive oil, and chia eggs with beaters.
3. Lastly add the flour and salt and mix well with the beaters. It should be sticky, not too wet, not too dry.
4. Using an ice cream scooper (or two spoons) scoop out dough to the be the size of golf ball on a baking sheet onto parchment paper, and put in the oven to bake for 10 minutes.