I pulled this out of the archives and added the recipe that I found in one of my cook books on a slip of paper, now recorded permanently here! I'll be making these again tonight to enjoy on our Shavuot Kiddush on Monday morning as they were a big hit last year. Here is what I wrote lastyear:
Never mind the specifics of the stock photo I've used here, this article is about making tiny buns that are not colored, though was that done with beet juice and tumeric, hmmm, interesting! I wanted to share with you a recipe that a neighbor gave to me to bake tiny mezonot hamburger buns that are perfect for appetizers when you need something just a bit next level! (If you don't know what "mezonot" is, don't worry about it, or look it up if you like, but basically regular bread is not mezonot, while these are not technically "bread." I made the recipe for the Jewish holiday of Shavuot, for our morning dairy kiddush/meal as I wanted to change up the usual of too many sweet things and start serving more actual food instead. I had planned on making these tiny buns and filling them with a slice of sweet potato, slice of fried eggplant, pesto and soft white cheese, (divine) but I ran out of time and simply included them on our cheese board already sliced, and they were truly a hit!
- 1 kilo white spelt flour (give them slightly more "body" than regular white flour)
- 1/3 cup sugar
- 1/2 cup oil
- 2 tblsp yeast
- 2 egg yolks
- 2 tsp salt
- 1 tblsp vinegar
- 1 1/4 cup white grape juice
- 1 cup warm water
Activate yeast in a separate bowl with 2 tblsp of the sugar and some of the water. Mix other dry ingredients together with water, then add activated yeast and grape juice. Set aside to rise for 1 hour, make bun shapes described below, set aside to rise for another hour or less, and bake.
If you are wondering how one goes about making tiny buns, basically you make flat-ish discs about 1 1/2" in diameter, almost as it you are making tiny pita bread, since of course they will rise. And yes, it is a bit on the patchke side for me, and I only made tiny buns from about half of the dough, using the remainder for long sticks and foccacia, but I would gladly do it again for a special occasion!
