If you have never had beef brisket you have never lived in Texas.  A huge beef brisket is a must have at nearly any summer celebration from Memorial Day to a family reunion, and there are as many arguments about making a good one as there are about whether or not Texas should succeed from the Union.

If you didn’t know THAT was a common conversation then you haven’t even VISITED here.  Another thing you must know is that it can be spelled barbeque or barbecue. I will probably spell it both ways in the course of writing this because spell check doesn’t like barbeque and I don’t like little red lines…but barbeque is my normal spelling.

Anyway, brisket is one of those things that is either the best stuff in the universe  or absolutely blah.  The secret is cooking it a long time at a low temperature.

Now, many guys around here have  built their own smokers and such, and have particular ways of handling that.  I am not even going there right now because I am way out of my league when you start talking about smokers, wood chips and all.  I have done a little of that but it is  not my forte by a long shot!  However, doing a brisket in the oven? THAT I can do, and I do it very, very well.

The mistake that many people make is to douse the meat with barbecue sauce before roasting. Nope. The barbecue sauce is a go with, a side dish.  If you cook the meat in it neither tastes as good as if you do them separately.

How to Choose a Great Brisket 

Do not get a brisket that has been trimmed.  The fat allows the flavor to be intense.  If you get home and find you have an excessive amount of fat, trim sparingly if you must.  When you are looking at briskets, pick up the package and see if you can “fold” the brisket in the plastic package (obviously this won’t work if it is on a tray).  You want it to be flexible.  This will indicate it is tender.

Get a whole one. Yes a whole one.  I know it is huge.  That is fine..you can freeze what you don’t eat.  Brisket is great for OAMC because it freezes very well and thaws even more tender than when it was first cooked.  The trick to that is to slice it up and pour the meat juices over it before freezing.

Is it really that simple? Yup.

To Cook the Brisket 

Get a large pan.  Take the brisket out of the plastic cry-o-vac and rinse it.  Blot off the water, you don’t want that.

You are going to wrap the brisket in foil, so you will want to piece together a big enough sheet of foil to totally encompass the meat.  It takes 2 or 3 sheets with the edges folded together.

This is how I do the meat. It is spicy.  Seasoning a brisket is not rocket science so please adjust according to taste!

Now, lay the meat on the foil in the pan.  Douse it with liquid smoke.  Be generous, 1/4 a cup is about right, but I have been known to pour on a whole bottle.   Drizzle about a tablespoon of Worcestershire sauce over it.  Sprinkle with coarse sea salt.  Now, hit it hard with cracked black pepper. I love black pepper so I make almost a coating on the meat.

Slice up an onion and lay it over the meat then peel and chop 3 cloves of garlic and lay it over the onion. Sprinkle on about a  tablespoon of dried chipotle over the top.  Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating.

Preheat the oven to 250. YES! 250.  The key to a tender cut is slow, very slow cooking.  You will cook your 8-12 lb brisket  for 12 hours.  Put it in before you go to bed and forget about it.

In the morning you are going to be waking up to the most heavenly odor.   That brisket is at this point scenting the whole neighborhood and don’t be surprised if you have neighbors knocking at your door with plates and forks in hand.

When the brisket is done remove it from the oven, unwrap and allow to stand for at least 30 minutes before slicing.

You are going to slice across the grain, thin slices, at a slight angle.  There will be a point that some of it will fall apart.  That’s o.k..that is what we use to make chopped barbeque sandwiches!

Once the meat is sliced you slather on some barbeque sauce, and start poking it in your mouth. Yeah, it is that good.

Do not slow cook your brisket in a slow cooker..it is TOO moist of a heat and the flavor an texture will not be right no matter what anyone says.

For Once A Month Cooking 

Proceed exactly as directed above.  Slice the meat up and separate into meal size portions.  Save the small bits that break up in a separate bowl.

Now, lay the meat in a casserole dish.  Pour about 1/4 c of the juice over the meat.  You may need more.  You want to have the meat soaking in the juices.  Cover carefully and freeze.  Be sure to label with what it is and the date.

For the little pieces you can just pour barbeque sauce over that and freeze it as chopped barbeque.  It makes fantastic sandwiches when piled atop crusty sandwich rolls.

Thaw in the refrigerator and heat for a quick meal.

I have several recipes for barbeque sauce. I will get the posted later this week.

Image: Marye Audet 

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Summer is the time for cook-outs for sure. When you can make homemade, delicious (soft!) hot dog and hamburger buns in less than an hour why in the world would you buy them?

Did I say less than an hour? Yep!

These freeze well so you can make them ahead of time. If you have a regular baking day, or OAMC weekend make up a few batches of these for the month and freeze them for quick meals anytime.

Most of us do not consider how many chemicals we take into our bodies. We watch fats, and eat healthy, but when you are buying prepared foods, like bread, you are getting all kinds of things that are unpronounceable. Even if you are not eating organic (and I really encourage you to do so as much as you can) making your own foods will keep many chemicals out of your family’s bodies.

And just because I am on a soapbox here….

Rant:Americans, for the most part, spend the least percentage of their paycheck of anyone in the world  on groceries. We would rather have cable t.v. and a new car than high quality foods. What has happened in the last 50 years is that we have lost flavors! We are used to eating so bland that fresh foods taste too intense sometimes. You cannot buy a two week old carrot from Kroger and expect it to taste like a carrot picked fresh from your garden. You cannot buy beef that has been raised in stressful factory conditions, pumped full of hormones and antibiotics and forced to be cannibalistic, ground up and then pumped full of stuff to make it red, and expect it to taste like beef that has been pastured and allowed to be raised in a humane and ethical manner. It amazes me that people will pay 4.00 a gallon for gas so they can run to the mall and yet will gravitate toward the 1.99 a lb stuff at wal-mart. End Rant

Give these a try, even if you aren’t used to working with a yeast dough. They are super simple!

Homemade Hot Dog or Hamburger Buns

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.
Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.
If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!
Makes 12-16

Image: Marye Audet

Post from: Baking Delights

I usually think of this casserole in the fall when the weather is cooling down but it is one of those that the family loves any time of the year, and so when I found ham on clearance at the grocers the other day this was an immediate thought. You can add buttered, toasted crumbs to the top just before baking if you like, but just plain like this is fine too. It is creamy and filling and you can use less ham to stretch the budget a bit more if you like. Vary the types of cheese used to vary the flavor in this versatile dish.

Ham and Potato Gratin

• 2 pounds peeled, diced and cooked
• 2 c ham,diced
• 1/2 cup chopped green onion tops
  
• 1/4 cup unsalted butter
• 1 small onion,chopped
• 3/4 cup all-purpose flour
• 3 1/2 cups half and half
• 1 teaspoons salt
• 1 teaspoon ground white pepper
• 4 ounces shredded Swiss
• 1/2 cup grated Cheddar cheese

Heat oven to 375F
Adjust oven rack to center position and heat oven to 400 degrees F (200 degrees C).

Combine potatoes and ham, in a 13 x 9 inch casserole and set aside.

Melt butter in a pan over medium-high heat. Add onions and saute until tender and transparent. Add flour and stir until well blended. Slowly add cream, whisking constantly. Bring to a boil and season with salt and pepper. Reduce heat and continue to simmer and stir sauce until it is thickened. Pour over the ham mixture; toss to coat. Sprinkle with cheese and bake 30 minutes until bubbly. Serves 8 or so.

This can be assembled ahead and baked within 2 days.

You can also assemble this and freeze it. Thaw overnight in the fridge, and bake as directed for a wonderful once a month cooking dish.

Images: (c) Marye Audet

Content (c)Marye Audet forBaking Delights

Post from: Baking Delights

If you are looking for a fabulous main course, Italian dish that is easy to make, and freezes great try this Torta Rustica. There are so many ways to make it that the recipe is almost needless.

Add whatever cheese-vegetable-meat combo you want,( this one was vegetarian) and bake in your pizza crust until done. Serve warm, room temp, or cold. Store it well covered for up to two days in the fridge, or seal and freeze.

I love this with black olive bread, a leafy, mixed greens salad, some black olives, and if you want, maybe add this toffee, dark chocolate bundt cake for dessert.

Torta Rustica

One recipe for pizza dough
¼ cup olive oil, mixed use..you may not need this much
1 Onion, chopped
8 Ounces mushrooms, sliced
4 cloves of garlic, chopped
2 Tablespoons chopped fresh basil
2 teaspoons dried oregano
2 Large tomatoes, sliced, or 2 c marinara sauce

1/2 tsp salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
1 lb fresh, cleaned, spinach
1 lb eggplant
1 lb thinly sliced proscuitto, or ham, or cooked Italian sausage if desired
1 lb red peppers
1/2 lb sliced provolone cheese

1/2 lb mozzerella, sliced

Cut eggplant lengthwise in ¼ inch slices. Soak in salt water for 20 minutes.Pat the slices dry with paper towel, line baking sheets with parchment paper, brush eggplants slices with olive oil and bake in a 425F preheated oven for 10 minutes on each side. Set aside to cool.

Saute the onion, peppers and garlic in 3 tbs olive oil until tender.
Reduce the heat to medium add mushrooms, basil, oregano, and salt, black pepper and red pepper flakes. Cook for 10 minutes, stirring occasionally, until the onions and mushrooms are limp .

Preheat oven to 400F.

Roll out ¾ of the dough to a 16inch circle, approximately ½ inch thick. Place the dough in to a 9 x 3 spring form pan allowing a 1 inch overhang all around the pan. Layer each ingredient in the pan as desired, or dump them all in at once. Spinach does not need to be cooked prior to putting in Torta. Roll out the remaining dough into a circle to fit the top of the Torta Rustica. Lay it over the top and fold up the overhanging dough, crimping them together to seal the edges. Make 4 small slits in the top to let steam escape and brush with the beaten egg. Sprinkle with sesame seeds if desired. Place the Torta Rustica in the preheated oven and bake for 1 hour. Let cool to room temp before cutting and serving, serves 12.

Image: (c) Marye Audet Apron Strings and Simmering Things

Content (c) Marye Audet Baking Delights

Post from: Baking Delights

When I was growing up in Eastern Pennsylvania we always called this chicken pot pie. Later, after moving south, I was informed that it is chicken and noodles. Ah well, whatever. It is chicken, it is pasta, it is comfort food, and it is wonderful. Best of all you can use it for your once a month cooking.

Really, does it get better than that without chocolate in it? I don’t think so. The creamy sauce, tender chicken, and savory vegetables make this perfect for a blustery day. Add a salad, bran muffins, and maybe apple pie .

You can vary the vegetables according to what you have on hand. Mushrooms, peas, celery, carrots, and even spinach works well here. Again, while I prefer a homemade cream sauce, for freezing the canned soups just work better for me.

This is also my entry for Presto Pasta Night. A little early, but I seem to be better at being early than on time.

Chicken & Noodles

1 lb farafelle, cooked al dente

1 lb chicken, more if you like.

2 onions, chopped

2 stalks of celery, chopped

2 carrots, sliced

1 cup of frozen peas

1/2 c mushrooms, sliced

2 bay leaves

2 cloves garlic

2 cans of cream of chicken soup, or one can of cream of chicken and one can of cream of mushroom

1/2 c buttermilk (full fat is best)

Put chicken in a pot with water to cover. Add the vegetables, bay leaves, and garlic, and simmer until chicken and vegetables are tender. Allow to cool. Remove bay leaf.

Remove chicken from bone (if using whole chicken) or chop boneless chicken in bite sized pieces. Add with vegetables to farafelle (bow tie pasta). Mix well. Add soups, buttermilk, and enough of the cooking water to get a thick sauce. Check for seasoning.

You can cover and freeze at this point.

To serve: Thaw overnight in the refrigerator. Bake at 350 for 30 minutes, or until bubbly and heated through.

Everything on this page (c) 2008 Marye Audet for Baking Delights, http://bakingdelights.com. Any other use is stealing.

Post from: Baking Delights

Shepherd’s Pie is one of Marc’s favorites from my once a month cooking repertoire and it is really easy to make. It is one of those comfort foods, I think, at least in my family.

The thing is, that there are a lot of steps to it so I don’t make it as much as I should. I “scaled” this recipe down to serve eight because I realize that most of you have smaller families than I do. In fact, there are countries with smaller populations that this household…well, at least towns in Arkansas. I have driven through some of them. In fact, we used to camp at a park in a place called Cove Lake, Arkansas, and we would joke about moving to some of the nearby towns and doubling the population.

I pick up vintage casserole dishes at thrift shops and freeze my OAMC meals in them because I like the convenience of just thawing, and tossing in the oven without transferring from freezer bags to dishes. The generally cost about $2-3 and I don’t worry if they get chipped or broken. If you don’t have a ton of casserole dishes, line your dish with aluminum foil before you add the ingredients. Be sure the foil hangs over the sides of the dish. Freeze, and then remove the casserole. Wrap the remaining foil around it and place in a freezer bag. When you are ready to thaw and bake it just take it out of the bag and place it back in the casserole dish.

The mashed potatoes on this Shepherd’s Pie recipe are different than what you might normally use but these freeze, and thaw, perfectly.

This casserole, also known as Cottage Pie, is perfect for the busy cook. In fact Shepherd’s pie is actually supposed to be made with lamb, while cottage pie is made with beef. Make it with any ground meat for an easy, frugal, filling, and delicious dinner.

Serve it with a salad, freezer rolls, and cookies for a quick meal.

Potato Mixture

• 6 large potatoes, cubed. I like to mash them with the peels on. You can peel if you want.
• 3 cloves garlic peeled
• 1 1/2 c sour cream
• 1 c cream or half and half
• 1/2 stick unsalted butter
• 1/4 c chopped chives
• 1/2 c chopped onion
• salt and pepper to taste

Meat Mixture

• 2 tablespoons butter
• 1/4 c finely chopped onion
• 1/3 cup shredded Cheddar cheese
• salt and pepper to taste
• 6 carrots, sliced and cooked
• 1 lb of green beans, cooked
• 1/2 lb mushrooms
• 2 tablespoons olive oil
• 2 onions, chopped
• 1-1/2 pounds lean ground beef, ground lamb, ground pork, or a mixture of all three.
• 2 tablespoons and 2 teaspoons all-purpose flour
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1/2 c half and half
• 1 c shredded cheddar for sprinkling over the top

Put the potatoes, onion, and garlic in a pan and nearly cover with water. Bring to a boil and simmer until tender. Drain.

Transfer to a large bowl. Add cream, sour cream, salt, pepper, butter, and chives. Mash with a hand masher until it is a texture that you like. I like to leave it more like “smashed”potatoes than perfectly smooth mashed potatoes. Set aside.

Heat the olive oil in a large frying pan. Add mushrooms and onion. Cook until onion is transparent. Add ground meat and cook until well browned, seasoning to taste. Pour off excess fat.
Add soups and half and half. Mix well.

Spread the ground beef in an even layer on the bottom of a casserole dish. Next, spread a layer of green beans. Now spread with a layer of carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Let cool to room temperature and freeze.

To bake: Thaw in refrigerator overnight and bake at 375 for 30-40 minutes. Allow to stand for a few minutes before serving.

I don’t normally like to use canned soups but for freezer cooking they seem to hold up the best.

Post from: Baking Delights

I found out that I make Calzone wrong. Apparently, by adding the sauce to the inside of my calzone I am making a stromboli…except I don’t roll it right. So, this dish might better be called a calzon-boli.

I like the whole aspect of doing OAMC but a big, frozen pizza is, by my standards, hard to store. What to do?

Seal it in a calzone. They are easy to make, easy to freeze, easy to store, and because you can take them out and make them individually, they are perfect for those of us that live in the car sometimes.

You can fill them anyway you like. I used sweet italian sausage, onion, mozzarella, mushrooms, peppers, and provelone.

If you are making them to freeze, bake only until done and not browned. Let them cool to room temperature on the baking sheet and then stick the whole baking sheet in the freezer to flash freeze. Once the calzones are frozen solid, remove them and put them in a freezer container. When you want to bake them, thaw and bake at 425F until golden, about 5-10 minutes. You can do them in the microwave as well but the results are just not as good.

This is my standard pizza crust, I use it for stromboli, calzones, pizza, breadsticks…whatever.

Pizza Crust

1. In mixer dissolve the yeast and sugar in the water, and let sit for 10 minutes.
2. Mix in 3 cups of the flour, 1 1/2 c of each.
3. Let sit for 30 minutes to 4 hours
4. Stir down and mix in salt, oil, and the rest of the flour. Knead until smooth and very elastic..about 15 minutes. Separate into 3 or more balls. 3 will make 3 very large pizzas.(May be frozen at this point)
5. Let rest 10 minutes so that it can relax and lose some of the elasticity
6. Roll out on coarse cornmeal covered surface, to desired thickness.

O.k..now, if you are going to do calzones, the amount you get will depend a lot on the size you make. This recipe should make about 36 large calzones. Sorry I can’t be more definite about it.

Filling:

• 1 lb sweet Italian sausage, casings removed
• 2 large onions, chopped
• 1 green pepper, chopped
• 1/2 lb mushrooms chopped or sliced
• 3 cups mozzerella cheese, shredded
• 1 cup provelone, shredded
• 2 cups marinara sauce

Brown the sausage with the onions and peppers in a pan with a little olive oil. I like to maintain a little crunch to the onion and pepper, but cook how you like it, just make sure to get the sausage cooked all the way through. Add mushrooms and saute for a few minutes more. Add enough sauce to hold the filling together, but not be too drippy. Allow to cool to room temperature while dough is rising.

Cut rolled dough into small rounds. You can use a tea cup, a saucer, or a dessert plate depending on the size you want.

Place filling in center. The amount will depend on the size of the calzone. About 1/4 c for a saucer size is about right. Sprinkle with a mixture of the cheese, and fold over, pinching edges to seal. Place on a silpat covered baking sheet, a baking stone, or a sprayed cookie sheet. Repeat with the remaining calzones.

You can freeze them at this point, if you wish and allow them to thaw and rise and continue with the baking process within 2-3 weeks.

Allow to rise until puffy and almost double, about 30 minutes. Place in a 425 degree oven and bake until done but not brown, about 15-20 minutes.

You can pull them out, let cool and freeze for up to 4 months at this point. I have had them 6 months and they are still good.

Brush with an egg was of 1 beaten egg and 1 tbs water to give the calzones a golden hue. replace int he oven and finish baking until golden, about 50-10 minutes.

Check this out- 

I made peppermint brownies the other day with the York peppermint baking pieces..I did the recipe at Apron Strings & Simmering Things.

Oh, remember..yeah, the disclaimer…Http://bakingdelights.com is an original. If youa re not reading there you are reading a poor copy.

Post from: Baking Delights

Pasta has to be the coolest food on earth. You can serve it hot or cold, side dish, main course, soup, salad or even dessert and…best of all..it is quick and easy. How can anyone go wrong with that?

Uh…well…there is the overcooked mush with canned Ragu….

I was digging around in the pantry the other night looking for something to serve to the starving, angry mob that invades my kitchen about 6:30 p.m. every night my family. It was one of those days where I had totally gotten lost in my thoughts and had to create magic fast. A couple of cans of albacore, some pasta, and suddenly I remembered the imported provolone cheese! Imported, aged provolone cheese. Yum.

This tetrazzini will freeze well for OAMC , it is a great make ahead and it is oh-so-rich-and-creamy.

1 lb linguine, broken in 2 – 3 inch lengths

Sauce

1 1/2 c half and half

1/2 c heavy cream

1/4 c flour

1 tsp salt

1/4 c unsalted butter

8 oz cream cheese

1 cup aged, imported provolone, grated

1/2 c mozzarella grated

a garlic cloves chopped

1 onion chopped

1 cup sliced mushrooms

1/2 cup black olives, sliced

1 red pepper, chopped

2 -3 cans of albacore, drained.

Saute pepper, mushrooms, garlic, and onion in a little olive oil until tender. Set aside.
Melt the butter over medium heat. When it starts to bubble, add flour and salt and mix to a smooth paste. Stirring constantly, slowly add half and half, cream, and cheese (except mozzarella) keeping it smooth.

Stir until thickened. Add onion mixture and albacore. Mix into cooked pasta and spoon into a buttered casserole. Sprinkle with mozzarella.

(for OAMC stop here, seal and freeze.)

Bake at 375 for 30 minutes. Serves 8

Post from: Baking Delights

If you will look to your right, in the box marked “pages” you will see that I have added a small tutorial to explain how to do Once a Month Cooking (OAMC) .

If you have decided to become more organized this year, if you have resolved to be a better manager, or if you just want to be your own personal chef , read the article first!

There are some links at the bottom of the page to more tips, recipes, and printables to help with the process and, of course, I will be posting recipes for you to try at least once a week.

If you have any questions, post it in a comment or email me.

Post from: Baking Delights

I never understood the need for people to pick up the brown and serve rolls when they could make homemade dinner rolls themselves so easily. Saying that, I must hang my head in shame and admit that I do buy them each year as an addition to the breads I make because my son, Chris (currently in the Air Force) says that you can’t have Thanksgiving with out them. My mom liked these rolls and brought them every year. After she passed away I thought we would be free of them, but no. We must buy them for Chris. And honestly, I smile while I am saying this. I would buy them daily if it meant that he would be home again.

Anyway..(pass me a tissue?) … These buttermilk rolls are light and wonderful. They freeze really well if you want to do them ahead, or you can make your own brown and serve version by baking them until done but not colored (about 10 minutes. Be sure they are baked all the way through though. Sacrifice one for the cause if you need to), and freezing. Thaw and brown when you need them.

There is nothing like them, warm, with some butter melting down the roll, a little tupelo honey drizzled on..and…sigh. They are so easy to make you will never go back to..you know..the dark side.

Light Buttermilk Dinner Rolls

1/4 cup warm water (105-115°F) The easiest way to check temp is to pretend it is a baby’s bathwater. If you would bathe a baby in it it is just right.
1 (1/4-oz) package active dry yeast
1 tablespoon mild honey (tupelo, orange blossom, alfalfa, blueberry…these are all perfect)
2 teaspoons salt
3 to 3 1/2 cups all-purpose flour
1 cup whole fat buttermilk at room temperature. Please, do not buy fat free. Yuck
2 tablespoons honey
1/2 stick unsalted butter, melted
1 egg yolk lightly beaten with 1 tablespoon water

Stir together water, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir salt into 3 cups of flour and then add yeast mixture, buttermilk, and butter, stirring until it makes a soft, sticky dough.

Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes.

Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours. The top of your fridge, in the oven with the light on, on top of the counter when the dishwasher is running are all good places. If your kitchen is very chilly it may take a little more time. If it is warm it may take a little less. You will know it has doubled when it looks like it has and you can push your finger in it and the dent will remain.

Turn out dough onto a lightly floured surface and knead several times to remove air. Cut dough into 18 equal pieces. Form a smooth ball with each piece, or roll into a rope and make a knot..Pretend it’s Play-do.. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet. Cover loosely with kitchen towel and let rolls rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours.

Preheat oven to 375°F.

Brush rolls lightly with egg yolk and water mixture. This is an egg wash and will make the crusts more golden and beautiful. You can omit if you want. Bake until rolls are golden brown and sound hollow when tapped on bottom, 15 minutes.

Post from: Baking Delights