Comments on: Baby Step Buns – the Sequel

By: Baby Step Buns - My New Roots

Baby Step Buns - My New Roots — Tue, 20 Jun 2023 18:23:58 +0000

[…] *Note: this recipe has been updated! See here. […]

By: Sarah Britton

Sarah Britton — Thu, 25 Mar 2021 15:30:07 +0000

In reply to Bella. Overnight is between 8-12 hours and the dough will not act in the same way resulting in a dense, tough, or flat end product!

By: Bella

Bella — Sun, 21 Mar 2021 15:18:24 +0000

First of all I put too much yeast in and I thought I was following the directions perfectly!!
I did have a question: How long is overnight? 8 hours?? If you let it sit too long what happens?
Sorry new cook.

By: Estelle C. George

Estelle C. George — Sat, 20 Mar 2021 18:19:10 +0000

Sorry follow up on previous post. I used cold tap water. Should I have used cold water from the refrigerator?
This yeast did dissolve after a few minutes.
Thank you for any help!

By: Estelle George

Estelle George — Sat, 20 Mar 2021 17:53:41 +0000

I am making the yeast mixture now but some is floating to the top and not dissolving? Is that problem? Dissolve the yeast in cold water, add honey and stir to combine.

By: Sarah Britton

Sarah Britton — Wed, 03 Mar 2021 20:26:48 +0000

In reply to Estelle George. You are absolutely correct, and I just amended the recipe! Thanks so much for calling this out.

By: Estelle George

Estelle George — Tue, 02 Mar 2021 04:11:28 +0000

I am a new cook so I think I missed something. When do you add the yeast? Is that in the step 2. where it says add water and oil? Are you referring to the water with the honey & yeast?
Thank you.

By: b

Sun, 17 Jun 2018 23:47:42 +0000

i didn’t have spelt on hand but i made these with 2 cups plain un-bleached flour, 1/2 cup buckwheat and 1/2 teff flour, and they worked out great! thanks sarah!

By: Tamara Roth

Tamara Roth — Tue, 09 Feb 2016 15:31:40 +0000

I am wondering if anybody tried to make it with gluten free flour

By: Kris

Kris — Sat, 15 Aug 2015 13:36:49 +0000

These buns are just as life-changing as that bread, IMHO. I used a grain mix of: quinoa flakes, rye flakes, spelt flakes, ground flax, ground chia along w/ the sprouted spelt flour. I’m used to the no-knead approach so I cranked up my oven to 450C and baked them in a pre-heated dutch oven. I made 7 buns from the recipe (about the size of an average hamburger bun). Feeling pretty empowered — thanks! (Made the “Revolutionary Pancakes” yesterday and thought it couldn’t get any better….)