To be totally honest with you, working with yeast is terrifying to me. Pies, cakes, and cookies – all of these seem easier than dealing with yeast, the weird (alive!) ingredient that needs multiple resting and rising periods. Usually, when I’ve decided I want to bake, it’s because I want to eat something sweet and carb-y and fresh-baked in the next hour at the latest. In general, I’ve found that cookies fit the bill.
Yeast takes much more planning and foresight. If you make it for other people, you have to get up early to get the process started. If you’re making it just for yourself like I did, though, you’ll probably get up a late on a weekend, decide on the spur of the moment to make something with yeast, take up the rest of the morning to get the dough going, and FINALLY be able to eat “breakfast” at 1-2 p.m.
As you can see, I’m still working on my feelings towards yeast. I’m very much an instant-gratification baker. Yeast recipes are a lesson in baking patience that I really must be in the mood for (and have enough breakfast-y snacks on hand to eat while I’m waiting – like extra blueberries, or random half used bags of chocolate chips from the cupboard…That still counts as breakfast, right?).
If after all of my late morning complaining above, you still choose to be bold, and brave, and bake with yeast, these jam buns are amazing! They were sitting on our counter for a day or two, and I found myself picking at them, eating pieces of them, until they were mostly gone. Watch out for this recipe, friends — these buns are definitely a trap.