I found a kitty tonight. On my roof.
<–that’s not a stuffed animal. That is the little ball of love that meowed its way through my window and into my heart.
It’s no wonder I’m feeling all gushy and sweet tonight.
Which has inspired me to bake something sweet. Something comforting. Something with honey. Like… some southern-style, bread-basket-yearning, wrap-me-up-in-a-picnic-blanket and take me away, sailor, HONEY BUNS.
Tangent: Awww… the cat literally just reached out its paw and pet the computer. The thing’s so sweet. I’m in precious-mode overload. MUST. POST. RECIPE. NOW.
Action: here you go! Two versions of the Home Sweet Honey Buns…
Photo shows buns ready to pop in the oven made with eggs on the left and eggless on the right. Both taste delish.
Gluten- and nut-free (of course), with dairy-free and vegan options.
-
Dough:
2 cups rice flour
1 cup arrowroot starch
1 cup tapioca flour
3 tsp. xantham gum
1/2 tsp. sea salt
3 tsp. active dry yeast
1/2 cup olive oil
2 tbs. honey
2 eggs*
2 cups homemade flax seed milk or regular milk**
Glaze:
1 tbs. olive oil
1 tbs. flax seed milk or one egg, whisked
1/2 tbs. honey
Preparation time: 40 minutes
Cook time: 20-25 minutes
Yields about 2 dozen small honey buns or 6 large hamburger buns
- Mix rice flour, arrowroot starch, tapioca flour, xantham gum*, and sea salt in large bowl with wooden spoon. Combine until well-blended, then add yeast, and combine again.
Add oil, honey, and eggs and combine until completely incorporated into dry mixture. Slowly add milk. Once fully incorporated, stir vigorously for about 5 minutes, or until dough is tacky and fluffy.- Place dough on lightly floured surface (rice flour, of course!), and divide dough into either 24 balls for petite honey buns or 6 large hamburger bun discs. Place dough onto two lightly greased baking pans, about 1/2 inch apart, cover tightly, and let rise in warm space for about 30 minutes. Dough should grow to be approximately 50% bigger than they were before.
- Pre-heat oven to 375 degrees Fahrenheit after 20 minutes.
- Prepare glaze: in small bowl, mix olive oil, flax seed milk or egg, and honey.
- When dough has risen, brush glaze, evenly divided, on tops of rolls. Place in oven, and bake for 25-30 minutes for mini buns, or 35-40 minutes for bigger buns, or until tops have browned, and buns are cooked through.
- Remove, let cool for about 5 minutes, and bite into some honey sweet, finger-lickin’ joy!
*For egg-free, use 1 extra tsp. xantham gum and either 2 tbs. flax seed milk OR 3 tbs. water mixed with 2 tbs. ground flax seed.
They make a great dinner roll or hamburger bun! To sweeten things up a bit, slather with your favorite jam, honey, cinnamon, chocolate spread, butter, honey dijon mustard, or hemp seed frosting.
