Getting inspired by someone’s work is one thing..attempting that on your own is another.I come across so many recipes of you bloggers daily.One thing that I always do when I drool over the pictures is”can I do it?”,many a times the answer is a big NO.Especially when you see pictures like this and this!I know my limitations and I can’t bring myself to think that I am a good cook,solely depending on the success stories in the kitchen.I know how many times I had to throw the dish(either in beginning stage,halfway through or the finished product)inside the waste bin.
Sometimes,I just stretch my limits to see how far my confidence levels take me.That was how this one came through.I was surprised at the results myself.I never expected to get it right,honestly!I attribute all the success to the person who actually thought of the idea and the recipe.I do believe in fool roof recipes though.Some of the recipes just scream out loud that it will be a success and you just don’t have to double check,follow the instructions and you get the desired results.I have,of course tried several recipes which did not come out well at all.For instance,I once tried a recipe of a cookie from a reputed female chef-author(obviously,I don’t want to name her!),it was just good enough to go into the bin..with closed eyes.I just couldn’t bear to throw away so much of butter..maida and sugar that went into it.
Last weekend,as I was browsing,I came across this recipe which I felt called out to me..;-).After my initial attempt of winning over yeast,I was pretty confident!.But I heard warning bells ringing,which of course,I chose to avoid.And am so glad that I did!!Deeba..finally my dream came true…of trying out something..SOMETHING from your blog!!The recipe is a keeper..!!!We had it with jam..Yummy!!
Warm water – 1 ¼ cups(110F)
Active dry yeast – 2 ½ tsp
Honey - 2 tbsp
Quick-cooking (or whole) oats – ½ cup
All-purpose flour, plus more for kneading – 2-3 cups(I followed Deeba’s method by substituting ½ cup whole wheat flour)
Salt – 1 ½ tspMethod
Combine ¼ cup of the water with the yeast in a large bowl. Let stand for 5-10 minutes, until foamy.
Stir in the rest of the water, honey, oats, salt and 1 ½ cups of flour.
Keep adding the flour ¼ cup each time.
Turn it out onto a lightly floured flat surface. Knead the dough for about 5 minutes, until it is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour until doubled in size.
Once it has risen, turn the dough out onto a lightly floured surface and press into a rectangle. Divide into eight equal pieces.
To shape the buns, draw up the corners of each piece of dough and pinch together, forming a tight ball. Place, seam side down, on a parchment lined baking sheet .
Sprinkle the tops with a bit of extra oats or sesame seeds and let rise for 45 minutes, covered with a clean dish towel, until almost doubled in size.
Bake at 190 degrees C for 20-25 minutes, until dark gold. The rolls will sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely before serving. The rolls will soften slightly as they sit. These can also be used for sandwiches.
Makes 8 buns.