I saw this recipe and was intrigued as I thought it would tick boxes for fussy eaters.
I baked them and not only was I right 😉 but they were surprisingly nice. In fact, both my taste testers scoffed them with delight.
I’m not really into sweet things and even I have to say I could happily eat a tray of these!
You may be thinking “but I know my child can eat bread, what I really want is them to eat broccoli”. However, although broccoli may be the end goal, we don’t go from regular bread to green veg.
Offering new foods that are different to those our child usually eats is valuable.
I reckon these are worth a whirl even if your child won’t eat them 😉 especially if you like jam and cream scones.
1 cup + 1 tbs flour (I used wholemeal)
1 tsp yeast
½ tsp salt
2 tbs sugar (I used slightly less and used coconut sugar)
½ cup + 1 tbs milk – warm to blood temp
1/3 cup melted butter
I threw everything in the bread maker to knead. If doing by hand bring it all together into a dough and knead for 10 minutes. You could also do on the dough setting of a mixer. The dough should be smooth.
Place in a greased bowl, cover and preferably put somewhere warm to rise for a good hour.
Rip into 6 pieces and form rolls, placing them in a greased baking dish. They should be just touching.
Leave to rise another 45 mins.
Bake at 180˚ for 20-25 mins.
Tip onto cooling rack.
Serve with jam and cream, honey or other favourite topping.
*thanks to Nigel Slater for the recipe!
Judith, MA Cantab, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/