Bread-making: An art, a craft, a science?

It's always interesting how a bit of flour, some yeast, water, and a touch of sugar mixed and placed at ambient temperature can do. The formation of bonds, the creation of structure that entraps tiny bubbles created by living organisms to small to be seen by the human eye.

I tried my hand at bread-making. Still trying to improve it, but here's what I've got so far. Mini buns made for easy eating, I glazed the top with butter so you get that golden shine which for some reason makes the difference between boring and tantalizing. It's like we are genetically wired to acknowledge this shine and colour as a sign of good food. 

Oh well, whatever it is. Until next time!