Ugh. The saffron buns are teaching me that fat is critical. They get dry or too wet, but I want them to be like a challah. Grrrrr. And flax seeds look unlovely. And soy stuff means some folks can't eat them. Ideally, I'll invent a GF soy-free fail-proof saffronsbullar. O Swedish Vegan GF Ghosts, send me a dream solution!
Saffron bun failures were about all I ate today, along with some steamed broccoli. My diet gets very uninteresting when I'm trying to perfect something.
All the different fats have flavor/temp issues that I don't care for, so it must require a blend to get it right. I also haven't made up my mind about how sweet it should be. I did find out that my two best bread flours are better than some off-brand stuff, but I doubt that anyone is surprised by that.
I'm flustered and up to my armpits in s-shaped bread. Something good will come of it.
By Grabthar's Hammer, by the sons of Worvan, saffronsbullar shall be mastered!
