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1
mix yeast with water and honey and set aside.
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2
mix the rest of the wet ingredients and add the yeast mixture.
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3
combine dry ingredients in a separate bowl.
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4
combine wet and dry and mix with a mixer on high until thoroughly combined. You may need to add extra water at this point, a Tablespoon at a time. The dough should be very soft when done. In the mixer it resembles pulled taffy, but a bit softer. The dough sticks to the sides of the bowl and also sticks to the mixing paddle and looks a bit stringy. If the dough climbs the mixing paddle or beaters, it is too thick. Add small amounts of water and let combine until the batter no longer climbs.
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5
Drop the dough onto parchment paper or a silpat. The size doesn't matter. I usually make smallish buns (the size of one of those little hamburger buns at Mc Donald's) by using a heaping Tablespoon of dough for each. **UPDATE- I now use an ice cream scoop to measure out my buns. Dip the scoop in olive oil and then scoop the dough:)Thise bread is so versatile though. The original recipe calls for shaping the buns with an english muffin ring, but I don't bother. I dip my fingers in olive oil and gently shape the dough so that it makes a nice even shaped bun.
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6
Let rise in a warm place for 40 minutes.
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7
Then preheat your oven to 400, and bake for about 20 minutes. The tops should be lightly browned.
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8
Cool the buns on a cooling rack and cut in half (if using for sandwiches) before storing.
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9
I wrap each buns in saran wrap and then put in a plastic bag that goes into the freezer. When we want bread, I take out a bun, wrap in a damp paper towel (or you can warm them in the plastic) and nuke for about 20-30 seconds. From there I either eat it soft or toast it. It is wonderful either way and not at all crumbly like a lot of gf bread.
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10
**updates- I have found that it works just fine to put the colled buns in a freezer bag as is -- no cutting and no wrapping. I just take out a frozen bun and nuke for 25-30 seconds and then slice as needed. Save s a ton of time.
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11
Also -- I have not made these with garlic in a long time. I flavor the dough with extra honey -- just an extra long squirt of honey per batch.
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12
Also -- I still use an ice cream scoop to get these on the cookie sheet, but wanted to mention that parchment paper does a great job here. And since I have been using honey instead of garlic, I have started using grapeseed oil in place of olive oil:).
