Salted Chocolate Chip Cookies: A Video Recipe

Posted on June 22, 2017 by Pamela Roberts

Salted Chocolate Chip Cookies

Servings: about 2 dozen
Time: 45 minutes total
Difficulty: easy
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Use the best quality ingredients you can for amazing cookies.

Ingredients:

4 ounces room temperature butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract

Add the butter and sugars, stir to combine. Add eggs and vanilla, mix until smooth.

In a separate bowl combine:

2 1/4 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda

Add to sugar and butter mixture; stir to combine. Do not over mix.

Mix in:

1 cup chocolate chips
1 cup chopped pecans or walnuts

Use a small scoop to make even size cookies. Space 2 inches apart. Sprinkle the tops of each cookie with Maldon Flaked Salt, if desired.

Bake 350°F for 15 minutes or until the edges are golden brown. Let cookies sit on the pan for a few minutes to “set up” before moving the cookies to cooling rack.

Make sure you hide some for yourself because they go fast!

Ciabatta Bread

Posted on October 11, 2016 by Pamela Roberts

There is nothing quite like the aroma of freshly baked bread, unless it’s eating freshly baked bread.

This loaf can be made in just under 2 hours and is easy and really delicious. The only problem I have with this loaf is that it does not last very long.

It gets gobbled up super fast.

Ciabatta Bread

Servings: 1 loaf
Print

Dry Ingredients: Combine in the bowl of a stand mixer

3 ½ cups bread flour
1 teaspoon organic sugar or coconut sugar
1 ½ teaspoons instant yeast
1 ½ teaspoons salt (non-iodized like Himalayan Pink Salt)

Wet Ingredients: Combine in a glass measuring cup

1 ½ cups warm water (heat 30 seconds in a microwave until the water feels warm to your finger tip)
1 Tablespoon olive oil

Using a dough hook, mix the dry ingredients on low speed. Slowly add the wet ingredients, mix until it is all combined.

Set the timer and knead on medium speed for 10 full minutes.

The dough will look wet and sticky. It is and that is the way it is supposed to be. A wet dough will give you the bigger holes Ciabatta is known for. Resist the temptation to add more flour! At 10 minutes kneading time, the dough will be perfect.

Remove the dough hook; cover the bowl with plastic wrap or a clean kitchen towel. Allow to rest for 15 minutes in a warm area. (Your oven on bread proofing setting is perfect)

In the meantime, prepare a sheet pan with parchment paper (or Silpat sheet), lightly dust with cornmeal and set aside until needed.

Generously flour a surface to put the dough on after 15 minutes. Plop the entire dough mass onto the flour and dust the entire surface with flour so your hands don’t stick to the dough.

Press the dough into a rectangle, fold into thirds, and then repeat. Do not knead the dough, just lightly pat it into place. Pat, pat, pat, just lightly.

Shape the dough into a rectangle and place onto the baking sheet. Loosely cover and let rise for 45 minutes.

While the bread is rising outside the oven, preheat the inside of the oven to 425° F.

After the bread has risen for 45 minutes, spritz with water and place it into the oven. The water will help give the bread a crisp crust.

Bake for 30 minutes. Remove from the oven and allow the bread to cool completely before slicing.

Shelf life: 3-5 days or until gone, typically the same day it’s made.

Series: How to Cook a Thanksgiving Meal: Desserts

Posted on November 25, 2014 by Pamela Roberts

If an elaborate dessert table is on your menu, look no further.

Molded Desserts:

Chocolate Almond Peanut Butter Cups

Chocolate Almond Butter Cups

Chocolate Pate

Pate de Fruit et Pate du Vin

Making gelee Pate de Fruit

Custard Based:

Strawberry Cheesecake rhubarb compote with hemp seed crisp

De-constructed Strawberry Cheesecake with Rhubarb Compote

Chocolate Chia Seed Pudding

Chocolate Chia Seed Pudding with Toasted Almonds

Pies and Tarts:

Easy tart and pie crust

An Easy Crust for Pies and Tarts

Fig, Almond Frangipani Tart

Fig and almond tart

A delicious Green Tomato Pie

Green Tomato Pie

Cherry Hand Pies

Hand Pies

Lemon Blueberry Tarts

Nut Crusted Fruit Tart

Nut Crusted Fresh Fruit Tart

Cakes and Brownies:

Applesauce Cake

Applesauce Oatmeal Cake

Gluten Free Almond Cake

Versatile Gluten-Free Almond Cake

Quince and Gingerbread

Oatmeal Cranberry Bars

Zucchini Brownies

Zucchini brownies

Cookies:

Raw Almond Date Cranberry Cookies
Rather than “raw” let’s call them “No Bake”

Almond Date, Cranberry Lime No Bake Cookies

Cranberry Oatmeal Bars

Glazed Lemon Shortbread

Pumpkin Snicker-doodles

Something Special:

Cinnamon, Almond, Pistachio Danish Ring

Serve warm Apple Dumplings with whipped cream and caramel sauce. A few fresh berries add color to the plate.

Pineapple, Chestnut, Caramel upside Down Cake

Cinnamon Almond Danish Ring

Warm Apple Dumplings

Have Fun!

#holidaybaking #desserts #makedessertsathome #dessertrecipes #gettingfat

Make Almond Milk – It’s So Easy!

Posted on November 16, 2014 by Pamela Roberts

It’s so easy to make almond milk at home, why wouldn’t you?

Almond Milk and Cookies

The most difficult thing is to remember to soak the almonds overnight. Once you start making your own milk on a regular basis, you’ll get into a rhythm. There is not one bit of this that is hard to do.

The ingredients are few, recognizable as real food and delicious.

Here’s how:

Almond Milk, lightly sweetened

Servings: 5 eight ounce
Time: 12 hr 10 mins
Difficulty: easy
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Ingredients for Almond Milk

To make 5 cups:

1 cup raw almonds, skin on

Water to cover for initial soaking; about 4-5 cups (this water gets discarded)

4 cups water – to make the milk

3 Medjool dates, remove the pits

1 teaspoon vanilla extract

pinch of salt

Method:

Place the almonds in a bowl, cover them with fresh water. Cover the bowl and allow the almonds to soak for 12-24 hours.

Drain the water and use it to water some plants.

Place the soaked almonds into a blender.

Add 4 cups fresh water, pitted dates, vanilla and salt into a high-powered blender. Secure the cover and turn on high. Allow it to run on high for 2-4 minutes, depending on the power of your blender. If you are using a vita-mix, use the lower time to 2 minutes, more generic style blenders, process for a longer time.

Use a wire mesh strainer over a bowl to strain the milk from the solids. Using a rubber spatula or bowl scraper,work the almond, date pulp around the wire strainer until it’s as dry as you can get it. Save this for another use, after all it’s just ground almonds, dates and vanilla.

Straining Almond Milk

Pour the milk into a pitcher or milk jug and refrigerate until well chilled.

This milk is very lightly sweetened and is the consistency of whole milk. If you want it thinner, add more water, thicker, use less water. Same with the dates for sweetening.

You want chocolate Almond Milk? Add organic dark coc

oa powder with the dates. Simply amazing.

Almond Milk Label

Once you try this homemade almond milk, you’ll be so spoiled! Read the labels on a store-bought almond milk. Which would you prefer to drink and give to your family?

The ground almonds and dates left over from the process make nice cakes and cookies. I’ve used the almond debris to replace zucchini in zucchini brownies with great success.

I’ve made Chocolate Almond Cherry Ice Cream and no bake almond butter, date and oat balls.

Almond milk “debris”

How do you use the almond debris left over from the milk? I’m getting fat from the cakes and cookies!

#almondmilk #makeyourown #makealmondmilk #almonds #noprocessedfood #wholefoods #vegan #nondairymilk #nutmilk

#makenutmilkathome #healthyeating #wellness

Almond Milk and Almond Cranberry cookies made from the debris

Pita Bread From Laurel’s Kitchen

Posted on March 26, 2014 by Pamela Roberts

The other day I was reading about a basic bread recipe in one of my favorite old cookbooks Laurel’s Kitchen. She suggested to make one loaf from half of the batch of dough and then make about a dozen pita breads out of the other half.

Puffed Pita

My curiosity was peaked. I’ve taught how to made pita bread in the bakeshop classes before, but I never considered making them at home. So, I though I’d give it a try.

I divided the dough into 12 round smooth balls, rolled them out and baked then on the hot pizza stone.

Dough balls for pita

Here’s the recipe from Laurel’s Kitchen, not quite verbatim.

This is half of the original recipe since we aren’t making an additional loaf here today.

Pita Bread

Servings: about 12
Difficulty: moderate to skilled
Print

1 teaspoon instant yeast
3 cups whole wheat bread flour
1 teaspoon salt
1 1/4 to 1 1/2 cups warm water (not over 110°F)
1 tablespoon honey
1 tablespoon oil

Mix the dry ingredients, make a well in the center of the bowl. Mix the wet ingredients then pour them into the well made in the dry ingredient bowl. Mix on low-speed in a heavy-duty stand mixer fitted with a dough hook until everything comes together.

If the dough seems too dry at this point, add water 1 tablespoon at a time until you reach the desired consistency. If the mixture is too wet, add more flour.

The perfect dough will feel slightly sticky, not firm and clay-like.

If kneading by hand, knead for 20-30 minutes. Using the mixer, knead on medium speed for 8-10 minutes until the dough in elastic.

Oil the surface of the dough, cover and let rise in a warm place until nearly doubled in size.

Pre-heat the oven to 450°F, place a baking stone (if you have one) on the bottom shelf. Remove all other shelves before you heat the oven.

Turn the dough out onto a lightly floured board. Divide the dough into 12 or so smooth round balls. Cover and allow the dough to rest in a draft free area for 10 minutes. Laurel claims this step is essential.

Starting with the first ball made, roll out 2 or 3 balls into a disk “about the thickness of a good wool blanket” or 1/8 of an inch thick. The circles should be about 6″ around.

Roll to a thickness of a heavy wool blanket

If using a heated baking sheet, place 2-3 dough circles flat onto the hot stone. Move quickly to retain heat in the oven, but don’t get burned either.

Quickly shut the oven door and set the timer for 3 minutes.

Turn on the oven light and watch the pita bake.

At 1 minute they look like Mrs. Douglas’ hot cakes on Green Acres; the next minute the magic happens as the dough begins to puff up like a balloon! It’s fun to watch! Let it cook through the third minute. The dough is done when the bottom side is lightly brown and the top side slightly moist, but not shiny wet.

Poofy Pita! I flipped these over so you can see the brown on the underside. Don’t let the top get brown or the bread will be too crispy.

Don’t let the pita get golden brown on top too or else the pita will dry out and be crispy instead of flexible and all foldy like.

The key is to be sure the dough circle lay flat on the stone or the baking sheet, whatever you use.

Cut the pita in half and you’ll see the perfect pocket for stuffing!

My favorite pita sandwich is a couple of slices of roasted chicken, turkey or ham filled with chopped salad and drizzled with Italian dressing, top with shredded cheese.

The chopped salad has lettuce, tomatoes, onions, cucumbers, sunflower seeds, radishes and shredded carrot in it, cut so it fits easily into the pocket pita.

Try it if you want, I sure had fun!

We’ve had pita sandwiches of all kinds, pita pizza, and toasted some for pita chips to go with the guacamole.

If you make them, be sure you watch them rise. It really is like magic!

A word about Laurel’s Kitchen: The New Laurel’s Kitchen is a vegetarian cookbook published in 1976. It was one of my favorite books when it came out. I have literally worn out 2 copies and am working on a third.

A Pile of Pita

Almond, Date, Cranberry and Lime “No-Bake” Cookies

Posted on March 14, 2014 by Pamela Roberts

A Morsel of Almond Date Cranberry Lime Cookie

Almond, Date, Cranberry and Lime “No-Bake” Cookies are a real treat!

They are a “no-bake” cookie which puts them in the raw category; they are no sugar, eggs or butter so they also fall into the vegan category. With all natural ingredients so they also fall into the healthy foods and nutritious category.

Personally, my favorite category for these morsels: Delicious!

Keep in mind some people might be put off thinking they are eating a raw cookie. So change the language and present these delicious morsels.

NOTE: Don’t fall prey to marketing ploys and think that because the label claims “healthy, all-natural or nutritious” does not mean low in calories! Learn to read a nutrition label and compare information.

Here’s the recipe for the cookies. It’s pretty much put it all in a food processor and pulse until a dough forms. Have fun!

Almond, Date, Cranberry and Lime “No-Bake” Cookies

1/2 cup pitted Medjool Dates
1/4 cup dried cranberries
1 cup almond meal
1/2 to 3/4 cup crunchy almond butter
1 generous Tablespoon coconut oil
2 Tablespoons vanilla extract
Zest and juice from 1 lime
Pinch of Sea Salt

Place all ingredients into the bowl of a food processor. Pulse until a dough forms. Leave some nuts chunky for a cookie that has some crunch.

Taste the dough and see if it need adjustment: a bit more salt? More vanilla or lime?

Form the dough into about 18 balls. Place the balls on a cookie sheet. Flatten each cookie with a fork.

That’s it.

Flatten the dough balls with a fork; like you would peanut butter cookies

The texture is kinda like fudge but in a much better way. If you leave some nuts slightly chunky, your cookie can have a crunchy texture too, but if you want a smooth cookie, pulse until smooth.

You can choose to roll the cookies in coconut, chopped nuts or cocoa with a dash if cinnamon if desired. Use peanut butter, cashew or almond butter with cocoa in it. I guess in a pinch you could use Nutella but the point here is to avoid added sugar and processed foods in delicious ways.

(OK, so now I have to make another batch using the cocoa!!!)

Most people would never realize these are considered “raw food” but they are.

These certainly aren’t low in calories but the sure supply great nutrients: Potassium, fiber, iron, B-6 and magnesium and vitamin E.

Just a note, you can leave the coconut oil out but it adds so much, I would use it.

Oh, and don’t bake these beauties for any reason! If you try, all that will happen is the oils from the nuts will leak out and leave you with a rather unpleasant mess. So if you want a baked cookie recipe, use another recipe, not this one.

Hopefully you make your own vanilla extract, if not, go get ya some vanilla beans and some 100 proof vodka and make some!

Click this link: Perpetual Vanilla Extract

Please make a batch of these and let me know how you like them and how they go over with friend and family.

Raw Almond Date Cranberry Cookies
Rather than “raw” let’s call them “No Bake”

Ciabatta Rolls

Posted on February 16, 2014 by Pamela Roberts

I’m sucker for good bread and these easy ciabatta rolls are simple and delicious, soft and chewy too!

This is a two-step recipe: one for a “biga” and the second step is making the dough using the biga.

The day before you want the bread is the time to start as the biga needs to ferment overnight.

Ciabatta Bread

Easy Ciabatta Rolls

For the Biga:

1- 1/2 cups AP flour
1/4 cup whole wheat flour
1 cup water
1 /8 teaspoon yeast

Mix these ingredients into a bowl, cover and let sit in a warm area for at least 12 hours, up to 24 hours. the mixture will be wet and bubbly.

The Biga when ready to use

Transfer the entire biga to a mixing bowl of a stand mixer then add:

For the dough:

All of the biga
2-1/2 cups AP flour
1/2 cup water
2 teaspoons kosher salt
1/2 teaspoon yeast

Mix all of the ingredients in a mixer on low-speed until well incorporated. Knead on low-speed for 2 minutes, then increase the speed to medium and knead for an additional 4 minutes.

Cover the bowl and let the dough rise for 1-2 hours. Once the dough is risen, turn the dough out onto a well floured surface. Shape the dough into a rectangle about 6″ x 12″.

Use a serrated knife or pizza wheel to cut the rectangle into 8 equal portions.

Ciabatta rolls ready to rise on a peel

Place the rolls, flour side up onto a parchment lined baking sheet. Let rise for 45 minutes.

If you have a bakers peel, sprinkle it with corn meal and place the rolls on that to rise. Slide them onto the hot pizza stone after they have risen.

While the rolls are rising, preheat the oven to 450°F. If you have a pizza stone, preheat that too at this time.

Slide the rolls from the bakers peel onto the stone and bake for 12-15 minutes or until the rolls are golden brown.

Cool on a rack and enjoy!

These make great sandwiches and sop up soup like a champ, or slice them open for a quick pizza.

What’s your favorite way to use ciabatta rolls?

Ciabatta Bread

Nut Crusted Fruit Tart Re-Visited

Posted on December 29, 2013 by Pamela Roberts

Nut Crusted Fruit Tart Re-Visited was in the make as we ate the first tart.

So delicious, we started talking how we could modify the recipe.

The second Nut Crusted Fruit Tart

This is how we changed it.

For the Crust:

Keeping in mind the ratio is 1 cup dried fruit to 1 cup nuts, the possibilities are limitless!

This time we used:

1/3 cup almonds
1/3 cup pecans
1/3 cup pistachios
1/2 cup dates
1/2 cup dried cranberries
4 pitted prunes
1 Tablespoon vanilla extract

Look at that crust! I love how the cranberries and pistachios look!

This made a beautiful crust! Just process it all in a food processor and press it into your pan. The consistency should hold together when your squeeze a bit of the mixture in your hand. If it doesn’t, add more dried fruit until it holds together.

Fruit Filling

This time we had a bit of each of these fruits on hand:

Mango
Strawberries
Blueberries
Blackberries
Raspberries
Bananas

This time I photographed how to lay in the bananas.

Tyler asked if the bananas could be substituted but the role they play is to provide a nice base for the fruit to lay on also, to absorb some of the juices. The bananas also mimic the custard, pastry cream or marzipan filling on traditional fruit tarts. Here’s how you lay the bananas in the pan.

Flatten the bananas into the pan, cut side down.

We were short on strawberries for the puree, so we pureed a mango instead. I think kiwi puree would look amazing!

Place strawberries on top of the bananas

Add the puree the edge with raspberries and blackberries

On top of the bananas, we placed sliced strawberries, then poured the mango puree over the top of the tart. Then we placed raspberries and blackberries around the edge, a ring of blueberries, then a ring of blackberries, leaving the center open to show the brilliant mango color in the center.

A nice slice!

To maintain a healthy dish, instead of adding that tempting dollop of whipped cream, use Greek yogurt flavored with honey and vanilla instead. And if mint was growing outside now, I’d also add a mint leaf or two.

Here’s the thing about this tart:

No cooking! All you need to make this is a knife, cutting board, a food processor large or small, a tart or pie pan.

Since Tyler is moving back on campus next semester, he will use his Kitchenaid “Handy-Chopper” which is a nice small convenient unit.

Tyler has decided to use this as his signature go-to dish. I think his roommates will be impressed.

Nut crusted Fruit Tart with Mango Puree

Nut Crusted Fruit Tart (spoonfeast.com)

Nut Crusted Fruit Tart

Posted on December 27, 2013 by Pamela Roberts

Nut Crusted Fresh Fruit Tart

This Nut Crusted Fruit Tart was presented to me by my son who is home for the holidays; “Hey, Mom, I’d like to make this!”

“Did I mention I was dairy, fat, meat and caffeine-free in my diet now?” he asked. Alrighty now, time to adapt and modify the menus .

This is a tart he wanted to make for a while now, but lacking a food processor, he brought the recipe home so he could finally make it. Well actually, “we” made it. I helped with the crust and he did the rest.

It is quite simple and goes together rather quickly. It chills for at least an hour, overnight would be best. If you can wait that long.

We used a fluted tart pan with a removable bottom, but you can use a pie tin as well.

You will also need a food processor. There isn’t enough “stuff” for a blender to function properly, especially when pureeing the 4 ounces of strawberries.

Nut Crusted Fruit Tart

For the Crust:

1 cup pitted dates
1/3 cup slivered almonds
1/3 cup cashews
1/3 cup pecans
2 teaspoons vanilla extract

For the Filling:

2-3 fresh bananas, sliced lengthwise
8 – 10 ounces fresh strawberries:
Puree 4 ounces; slice remaining strawberries. Set puree aside.
1 – 11 ounce can mandarin oranges, drained
1 pint fresh raspberries, whole
1 pint fresh blackberries, sliced in half lengthwise

Method:

Using a food processor, process the crust ingredients until chopped fine and sticky. After processing the crust, use the same bowl and blade to puree the strawberries. (Saves clean up!)

Press the crust into the pan, press firmly along edges and into the curve of the pan. Make sure the sides are thick enough to support themselves when removed from the pan.

Line the bottom of the crust with the bananas cut lengthwise, cut side down. Gently press the bananas into place along the edge and bottom.

Top bananas with sliced strawberries, then pour the strawberry puree over the top, filling in any spaces or gaps.

Place fresh raspberries along the entire outer rim of the tart; then place halved blackberries and mandarin oranges in a decorative manner.

Cover with plastic wrap and refrigerate at least one hour, preferably overnight, before slicing and serving.

This is fast, easy, delicious and makes an impressive dessert for anyone, even vegans. It might work for those on a raw food diet as long as the friction from the food processor doesn’t count as “heat”. I don’t think it gets hot enough to qualify for that.

No added fat except what is naturally found in nuts, no added sugar, no baking! And it tastes delicious.

Try it, we hope you’ll like it!

Please let us know what you think.

Easy Sandwich Rolls

Posted on July 21, 2013 by Pamela Roberts

When it comes to a good easy sandwich roll, a homemade one is hard to beat. Finding a great recipe is also a bit of a challenge.

I wanted a recipe that didn’t require an overnight sponge or two rising times. I wanted a recipe that could be done in just a couple of hours and have good texture and great flavor.

The recipe had to be versatile and most of all, fun.

First is the recipe as I made it and after, is a basic recipe that can be modified easily to give you a whole bunch of different results.

With practice, you could have these ready to eat within 2 hours.

Easy Sandwich Rolls

Ingredients

1 cup non fat milk
5 ounces water
1 Tablespoon honey
2 ounces butter
1 egg at room temperature, beaten
3 cups AP flour
1 cup whole wheat flour
1/2 cup mixed grains and seeds; soaked in 1/4 cup water
2-1/4 teaspoons instant yeast
1 1/2 teaspoons salt
Wash and topping:
1 egg yolk with 1 Tablespoon water
Sesame and poppy seeds and coarse salt

Method:

Remove the egg from the refrigerator and crack it into a bowl. Beat it slightly with a fork, set it aside to come to room temperature.

Heat the milk, water and honey with the butter just until the butter melts. Cool until the temperature falls below 120°F then beat in the egg.

Measure 2 cups of AP flour, yeast, and salt in the bowl of a stand mixer. On low-speed, add the cooled milk mixture until a dough forms.

Slowly add the remaining flour a bit at a time. The dough will pull away from the sides of the bowl and will not be sticky when enough flour has been added. You may need to add additional flour beyond what is called for in the recipe.

Once a soft non sticky ball has formed, knead for 5-8 minutes until smooth and elastic.

Zero a scale and weigh the dough mass. Determine how many ounces of total weight you have. You can determine how many rolls to make in one of two ways.

1. Divide the total weight in ounces by how many rolls you need. Then cut off dough balls that of that weight and all rolls will be the same size.

2. Decide how large you want the rolls. The rolls featured are 3.2 ounce dough balls.

small slider rolls – 2 ounces – bake 10-12 minutes
sandwich or burger size rolls – 3.2 ounces – bake 12-14 minutes
large sandwich rolls – 4 ounces – bake up to 20 minutes
Hot Dog Buns: 4 ounce rolled into oblong shape, slice open on top or side – bake up to 20 minutes

As the dough balls are weighed, round each dough ball to create a smooth top. Place them 3 inches apart on a parchment lined baking sheet. If desired, sprinkle a bit of cornmeal under the rolls.

Place the smooth dough balls onto the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick oil. Let the rolls rise until they double in size – in a warm kitchen this may take 30-40 minutes.

Meanwhile, pre-heat the oven to 400°F

Once the rolls have risen, glaze them gently with egg yolk and sprinkle with seeds. The egg yolk helps the seeds stick and gives a nice shine to the finished roll. Brush the egg yolk on with a brush, being careful not to deflate the risen roll.

Bake the rolls in a 400°F oven for 12-15 minutes; 10-12 for the small rolls and up to 20 minutes for the larger rolls.

Verify internal temperature has reached 210°F and then cool the rolls on a rack. Be sure to space them so they don’t become soggy while cooling.

The final internal temperature should reach 210°F for any size.

Once the rolls have cooled, slice them open and fill with your favorite sandwich filling. The rolls are tender, absorbent to hold juicy fillings without getting messy, taste really good and look fantastic.

Once you see how easy it is to make these sandwich rolls, you’ll make them again and again.

BBQ Chicken Sandwich on a Sandwich Roll with Cabbage and Kale Slaw and Sweet Pickle Chips

Plain White Sandwich Rolls

Ingredients

1 cup non-fat milk
1/2 cup warm water
1 Tablespoon honey
2 ounces butter, melted
1 room temperature egg, beaten
4 1/2 cups bread or AP flour
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt

Follow the same directions as the multi-grain rolls.

Use different toppings or slash the tops of some rolls for different looks.

If you use dried minced onions or dried minced garlic on the top of the unbaked rolls, be sure to soak the dried onions or garlic in a small amount of water before using as a topping. If they are not hydrated, they will burn and taste bitter.

Try adding cheese or shredded zucchini in place of butter to the recipe.

Use them as dinner rolls, give a bag to your neighbor.

To me one of the best parts of a sandwich is good bread. This is a great start.

Try them and let me know what you think and if you tried anything different.

Sandwich rolls

Pretzel roll sandwich time! (freshfromtheheartblog.wordpress.com)
Everything on a Pretzel Bun! (heavensentpeanutbutter.wordpress.com)
Steak House Yeast Rolls (Spoonfeast.com)

Spoon Feast

The Manicial World of Food

Category Archives: Baking

Salted Chocolate Chip Cookies: A Video Recipe