No, not those Irish buns. These are Irish Brown Bread Buns, get your mind out of the gutter.

I have to say, though I LOVE THIS RECIPE, I can’t take credit for it. That credit goes to the nice folks at Sunset Magazine (whatever that is). My version is based off this recipe, only I switched up the flour a bit, and made small rolls, not one big loaf. I made it last winter, in my pre-blogging days, when I would post photos of my creations in a facebook album called “LL Cooks.” This is the photo that accompanied this recipe.

*wild puggle, stalking his prey.

Well, this time around they were just as good as I remembered. Crispy and crusty on the outside, soft on the inside. Almost biscuit-like, but strangley similar to a yeast roll at the same time. Totally delicious served alongside leftover beef stew for sopping up the yummy sauce. And, since they’re low-fat and made with whole wheat flour, they won’t make your buns get any bigger. Score.

Irish Buns
(adapted from this recipe)

Ingredients
3 cups whole wheat flour (I used white whole wheat)
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tbsp. cold butter
1/4 cup oats
1 1/2 cups plain nonfat yogurt
Milk if needed (I didn’t)
Cooking spray

1.) Heat the oven to 375* and spray a baking sheet with cooking spray.
2.) In a bowl, mix 1 cup of flour, sugar, baking powder, baking soda, and salt. Use your hands to mix in the butter until it looks like sand. Stir in the rest of the flour and oats.
3.) Add the yogurt and mix in (I used my hands). If the mixture is too dry, stir in milk, 1 teaspoon at a time, until dough holds together; it should not be sticky. I didn’t need to add milk.
4.) Divide the dough into 9 little balls. Roll them around in your hands a bit to make them round. Place them on the baking sheet and use a knife to cut an X mark on each ball.
5.) Bake until well browned, about 28-30 minutes.