My family has high expectations from me. I can not make them go back to store-bought bread.
No matter how little time I have on hand, I have to bake bread.
Don’t get me wrong, I love making and eating homemade bread, but some days, when I’m struggling keeping up with laundry, cleaning, cooking, play dates I wish I could just stop at a local bakery and buy a freshly baked loaf.
These buns were so close to be replaced with store-bought ones.
But I’m glad they are not.
And you should be glad too.
I know you’re probably thinking : did she ran out of regular milk and found a long-time forgotten can of evaporated milk in her pantry?
The answer is no. Since I added evaporated milk to the chickpea flour bread I’ve been meaning to add some to other bread recipes as well.
These buns are a great addition to any dinner dish if you skip the sprinkled sugar on top, but our choice was for breakfast.
They are soft, fluffy, buttery with a nice creamy color crumb and a golden crust.
So far I can’t complain.
The chickpea flour bread was a success and these buns, well, they were gone in no time!
Sending love your way,