From start to finish, I had buns in one hour.
Prep Time: 45 minutes Cook Time: 10-12 minutes Total Time: ~60 minutes
Oven temperature 425
Yield: About 8 to 12 buns
- 1 1/4 cups milk, warmed (about 110F)*
- 2 tablespoons instant yeast
- 2 tablespoons sugar
- 1/3 cup unsalted butter, melted
- 1 large egg (room temperature, lightly beaten)
- 3 1/4 cups to 3 1/2 cups bread flour
- 1 teaspoon kosher salt
- Optional: 1 egg plus 1 teaspoon water for egg wash
- Optional toppings: poppy seeds, sesame seeds, etc
- Start by removing cold items from fridge. Crack egg and lightly beat. Gently heat milk using microwave at 30% power at 30 second intervals for about 2 minutes.* Melt butter in microwave at 30% power for 15 seconds at a time. Measure flour and salt into a bowl.
- In the bowl of a stand mixer, gently stir together the milk, yeast, sugar, melted butter, and egg. Leave mixture for 10 minutes until it starts to foam slightly.
- Add in 3 1/4 cups flour and the salt. Mix on low speed until combined. Knead on low speed for about 5 to 7 minutes until the dough is smooth and elastic. (This dough is sticky and will cling to bottom of work bowl.) Add in more flour within the first few minutes if it appears too wet and sticky, 1 tablespoon at a time. ( I added 2 tablespoons flour.) The dough should stretch without breaking but will still be sticky to the touch.
- Preheat oven to 425 degrees F. Line a baking sheet (I used 2) with parchment paper.
- Divide the dough into about 12 pieces (~3.5″ buns) or less for larger buns, and shape into a ball. I weighed out dough into ~72 gram portions for 12 buns. Work into balls by rolling in hands quickly, it will stick to your hands. Place the dough balls on the baking sheet about 3 inches apart. Mine were not completely smooth at this point, they looked ‘spiky’ but smoothed out during resting phase. Once all are rolled, cover lightly with plastic wrap and let rise for 10-15 minutes. Optional: Whisk the extra egg and water together and brush the dough balls with the egg wash. Sprinkle with toppings. Bake for about 10 to 12 minutes until golden. If using 2 baking sheets, switch the pans’ positions in oven at 6 minutes. Cool on rack.
- Buns may be frozen in a bag or airtight container.
* I forgot to warm milk, used room temperature. I substituted milk using 1/4 cup half and half plus 1 cup water. Worked well regardless.
1 14 oz bag of shredded cabbage, carrot coleslaw
2 Tb white sugar
1 Tb kosher salt
- 1/4 cup mayonnaise
- 1 T apple cider vinegar
- 1/2 tablespoons Dijon mustard
- 1/8 tsp freshly ground black pepper
- 1 1/2 TB sugar
- 1/4 tsp celery seed
For the Slaw Mix: Large bowl, toss coleslaw mix with sugar and salt to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Use a salad spinner and spin dry. Set aside.
For the Dressing: Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogeneous.
Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.
Roasted Delicata Squash (sauce)
2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste
Preheat oven to 425 degrees.
Clean the delicata squash by running under warm water and scrubbing away dirt with your hands.
With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard. Arrange halves in a metal baking pan and coat in 2 tbsp olive oil. Salt. Place in oven and roast 10 minutes. Flip/turn the squash.
Continue roasting, until both sides of the squash pieces are golden brown and the texture is tender , about 25-30 minutes. Adjust seasoning.
½ c onion
2 cloves minced garlic
~ ½ c Chicken or vegetable broth
2 T heavy cream
Puree the roasted squash. Sauté ½ c onion in olive oil until soft, then add 2 cloves minced garlic for 1 minute. Add puree and thin with chicken broth until desired consistency is reached. Add a few tablespoons of heavy cream.
Serve over cooked pasta or tortellini.
Top with grated Pecorino Romano cheese.
Bring to room temperature; Season with kosher salt and pepper. Place in preheated 450F degree oven for 15 minutes.
Lower temperature to 250F degrees for 1 ¼ hours until internal temperature of 135F degrees is reached.
Or 500 F, then 325F
Mushroom Sausage Spinach Strudel
Ingredients 375 for 15minutes
3 tablespoons olive oil
4 oz. mushrooms, diced (4oz can)
1/4 cup chopped red bell pepper (fresh or jarred roasted red bell pepper)
1/2 lb. bulk sausage cooked and drained
1/2 lb. fresh spinach, washed, chopped, diced(10oz frozen)
1/4 cup shredded Swiss cheese
4 sheets phyllo dough-thawed in package
1/4 cup butter, melted (or cooking spray)
3 tablespoons dry bread crumbs
1 clove garlic, minced
1 small onion chopped
salt and pepper to taste
Put oil in medium skillet over medium heat until hot. Add onion, mushrooms, red pepper and garlic. Cook and stir until soft. Stir in sausage, spinach, cheese, salt and pepper. Cook until tender. Set aside to cool.
Preheat oven to 375º. Place damp cloth (wet and ring out towel well) over phyllo sheets on work area. Brush each phyllo sheet with butter (or spray). Sprinkle 1/4 cup bread crumbs. Cover remaining sheets with damp towel. Repeat 3 times. Spread sausage mix over top. Roll up starting at the short side until long roll forms. Place in baking sheet. Brush with remaining butter. Bake 15 minutes until golden. Let stand 5 minutes. Cut into one inch slices.
Servings: 2 loaves Temp: 450F Cook Time: 3-4 hours
3 ¾ cups bread flour plus ¼ cup for kneading- (Use 1 cup of the flour and 1 cup water with the yeast to make a sponge)
2 teaspoon active quick rising dry yeast
2 teaspoon salt
1 1/2 cups warm water
- Use 1 cup of the flour and 1 cup water with the yeast to make a sponge; Let sit for minimum of 10 minutes before proceeding. Add remaining 3 cups bread flour and salt in your mixer bowl. Pour in the warm water and mix on low speed until the dough comes together in a mass with the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. Knead dough with dough hook for ~7minutes. Let it rest for 7; knead again for another 3 minutes. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust. Let the dough rest for 5 minutes.
- Take the dough out and place on the counter. Use 1/4 cup of flour as you knead the dough by hand, incorporating more flour as needed. Knead by hand until the dough is smooth, tight and formed into a nice, compact ball.
Place this dough in a large lightly oiled bowl (or cooking spray). Turn dough over for a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size.
- While the dough is rising, about 1 hour into the rising stage, preheat your oven to 450F a loaf pan for steam on the very bottom rack, off to one side of the oven.
- After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.
- Cut the dough into half – shape one half at a time (cover the other piece) Pick up the dough – stretch it out until it forms a big rectangle. Dust your work surface with flour and fold over the ends of the dough. Press a “channel” lengthwise down the middle of the bread. Fold over in half, both edges meeting in the channel. Pinch all sides shut. Make sure that all ends including the short ends are pinched tightly to create a seal.
- Turn the bread over so that it is seam side down. Cover the loaf with a damp kitchen towel. Repeat with the other dough ball. Place into lightly sprayed bread cradles and rest 30 minutes.*
- After bread is done rising, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf.
-> Get a 1/2 cup of water ready next to the oven. Open the oven, put your bread in the oven and throw the water into the preheated loaf pan. Immediately close the oven door. Bake 20-25 minutes. Check temperature of the bread – internal temperature should read 190-200F. Remove and let cool before cutting into it.
To re-crisp the crust, put in 375F oven for 5 minutes.
*If you are using pizza stone or inverted baking sheet: fit both loaves on it at the same time leaving at least 6″ of space between the loaves.
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 4 pound whole chicken
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place 1 onion into the cavity of chicken. Tie legs. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.