Cemitas Sandwich Buns

If you were to ask me for a valuable piece of advice when first starting out cooking, I’d try and boil it down to about three rules:

1 . Start with a basic dish with minimal ingredients and steps that won’t intimidate you. When I first started baking, my non-too-intelligent self decided my first dish was going to be my grandmother’s angel biscuits. Big mistake. It didn’t work for a number of reasons but first among them being that making biscuits is both science and an art form. It took me a while to get good at it. Later on after that first failure, I downsized to trying out easier recipes like quick breads and brownies–these are baked goods that are very difficult to mess up.

2.  Read the whole recipe before you start cooking. This one is so important that I’m thinking maybe I should’ve listed it first. I’ve been cooking an`d baking for several years now and this is still a rule that I have to remind myself of when making lengthy recipes like layer cake that have a lot of steps and ingredients. There’s nothing worse than getting started on a dish and getting to the fourth or fifth step and discovering that you’re missing something, or that you needed to spread it out over 2 days rather than try to make it all in one go.

3. Be patient–both with yourself and the food. Nobody starts out cooking like Bobby Flay or baking like Hedy Goldsmith. Even they have days where things go wrong in the kitchen. Give yourself room to mess up and learn from your mistakes. Also, let yourself get more comfortable with allowing the time for letting flavors develop. I’m not a huge fan of most 30 minute or less meals largely because in my opinion, unless you’re a veryveryVERY talented cook, spices simply need more than 30 minutes to infuse into food. It may be easier to put together in 30 minutes, but wouldn’t you rather it taste better?

Cemitas are a Mexican sandwich that come from Puebla. A piece of meat (such as beef, chicken or pork) is pounded thin, dredged in flour and breadcrumbs, then fried in oil in a skillet until golden brown and crispy. The meat is then layered with cheese, avocado, chipotles and tomato. It all gets placed a on a round sandwich bun that gets sprinkled with sesame seeds.

As it turns out, today’s recipe required me to fall back on all three of the basic rules I just gave. There are a minimal amount of ingredients involved with it and so far as bread recipes go, it’s one of the simplest you could make. Rules 2 and 3 come in for two reasons. First, it’s important that you read the entire recipe beforehand because the first rising runs much,much longer than the average time. I’m relieved that I took my own advice and looked ahead to see that the first rise lasts a whopping 4 hours. This seems excessive, but the dough needs enough time to more than double in size; more like, double and a half. Because it did require such a long rising time and we wanted to have these for dinner, I did wake up early to put the dough together and give it time to rise.

After that first rise, the dough is divided into smooth balls of dough and left to rise again for one more hour. They will then get a sprinkling of sesame seeds and go for a quick bake in the oven.

The buns rise with perfect domes and puff up HUGE in the oven, making them the perfect size for a slab of meat and all the fixings you want to pile on top of it. They’re soft and fluffy on the inside, yet sturdy enough to where you can create the sandwich of your dreams without having to worry about the bun being too flimsy to support the stuff inside.  Even if you’re a beginner when it comes to baking bread, I’d still say this was something you could try and expect to have good results–honestly, the hardest part is the wait. And these buns were WELL worth that 😉

Sharing at this week’s Fiesta Friday #206, co-hosted this week by Diann @ Of Goats and Greens and Shinta @ Caramel Tinted Life


Cemitas Sandwich Buns

Recipe Adapted from Serious Eats



  • 2 1/2-3 cups all purpose flour
  • 8 ounces heavy cream
  • 3 eggs, divided
  • 1 1/2 teaspoons dry active yeast
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons white sugar, divided
  • 1/4 cup sesame seeds


In a small saucepan, heat the heavy cream over low heat on the stove until about 120-130°F. Sprinkle the yeast on top of heavy cream, and one tablespoon of the white sugar on top of the yeast. Allow to proof for about 10 minutes, until frothy.

In a small bowl, beat 2 of the eggs together lightly with a fork, set aside.

Combine the flour with the salt and mix together with a fork. Set aside.

Pour the heavy cream-yeast mixture into the bowl of a standing mixer, then pour in the beaten eggs. Mix together with the paddle attachment until just combined. Switch to the dough hook, then add the dry ingredients. Allow to knead for about 5-7 minutes. The dough will and should still be sticky, but if it’s not coming together in at least homogeneous mass, you can add more flour, about 1/3 cup at a time until it is one.

Grease the bottom and sides of the mixing bowl. Place the dough inside, cover with a piece of plastic wrap, then a damp kitchen towel. Allow to rise in a warm place until grown 1  1/2 times larger, about 4 hours (yes, 4 hours, so plan ahead accordingly).

Sprinkle a work surface with flour, then turn dough out onto, it gently deflating air bubbles. Shape into a ball, then divide the ball in half. Divide each half into 3 pieces, giving you a total of six. Shape each piece into a smooth ball.

Lay a sheet of parchment paper onto a sheet pan, then place each bun seam side down onto the paper. Cover with plastic wrap and a damp kitchen towel and allow to rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450°F. Place a shallow pan of water on the bottom rack of the stove.

In a small bowl beat remaining the egg and 1 tablespoon of water. Brush over the buns and sprinkle with the sesame seeds. Bake until deep golden brown, 12-15 minutes. Remove from oven, allow to cool on pan for about 60 seconds, then remove to a wire rack to cool completely.

Kolach Bread

There’s just something so satisfying to me about baking bread. I really do love the entire process from start to finish. Especially the part of the ‘finish’ where I get to taste it.

I’ve incidentally developed a habit of making at least one fancy holiday bread for Christmas, and I didn’t want to break that tradition this year. I had a few different ideas, but because I was crunched for time and also frankly, because I was kinda tired from the last few days of baking, I eventually decided on one of the more simpler ones. This was it.

Festive breads and cakes are a huge part of the holidays in Eastern Europe. I’d heard of babka, stollen, and povitica before, but Kolach was a new one for me.

Kolach Bread derives from the Czech word ‘kolo’ (wheel or ring). It’s a bread that’s typically been braided/coiled into a ring, then in some cases, stacked on top of each other. My braids and coils aren’t stacked, but they did create what I think is still a pretty nice bread to look at.

I loved the ‘feel’ of this dough. The butter and egg yolks give it a slick, pliable feel that makes it VERY difficult to overwork, and also lets you know even before baking that it’s going to turn out great.

If you’re familiar with basic bread baking techniques, then you’re gonna find the process for making this very simple. The dough is divided into three ropes, the ropes are braided together and the braid is then coiled into a kolo— a ring. It reminded me of how I make challah honestly, except after the first rise, I typically make my challah in loaf pans.

I’ll just say one thing right upfront: this recipe makes a lot of bread. Like, a LOT of bread. By the time you get done you’ll have not one, but two massive loaves that will feed a crowd. You want my advice? Either keep one and give the other away, or keep one for Christmas breakfast or dinner, and freeze the other one for another time. The taste will of course make you tempted to gobble them both up in one sitting or within the space of a few days, but I wouldn’t exactly advise it. Portion control and all.

And speaking of taste…

Rich, rich, rich. Buttery, buttery, buttery. That’s the most honest way I can describe this bread for you guys. The texture is just fantastic. It’s so good, so so SO good that it doesn’t even need added butter or jam. I’m serious. This is right up there with the delectable goodness of brioche, except it’s not nearly as messy or finicky to make. Plus as it bakes, your kitchen, and possibly your whole house is going to smell like a bakery and send anyone who may be in it at the time wandering over to the oven asking you “What smells so darn good?”

Well, I guess this is it, again. We’ve reached the end of the 12 Days of Christmas. I hope you guys have enjoyed the series I put out this year and that you get to try some of the recipes for yourselves this holiday season. Check out any of the recipes you may have missed below–I know twelve posts is a lot to keep up with.

Linking this post up to this week’s Fiesta Friday #203. I wish all of y’all a very happy holiday and new year. Thanks for all the love you give Cooking is My Sport–I really do appreciate it.

12 Days of Christmas Banner

Day 1: Winter Spice Toaster Tarts

Day 2: Smoky Chili Crackers

Day 3: Spicy Chocolate Gingerbread

Day 4: Cranberry Orange Quick Bread

Day 5: Honey Spice Madeleines

Day 6: Chai Spice Shortbread

Day 7: Winter Spice Peanut Brittle

Day 8: Christmas Tourtiere

Day 9: Cranberry Spice Layer Cake

Day 10: Crinkle Cut Cookie Fries

Day 11: Honey Gingerbread Cookies

Day 12: Kolach Bread


Kolach Bread

Recipe Adapted from Bernard Clayton’s New Complete Book of Breads



  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 4 egg yolks
  • 4 tablespoons sugar, divided
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 2 1/2 cups warm milk (120°-130°)
  • 8 1/2-9 cups all purpose flour, plus more if needed
  • 3 teaspoons dried active yeast
  • 1 egg yolk, beaten with 1 tablespoon milk
  • Sesame seeds, for sprinkling


In a small bowl, Sprinkle the yeast on top of the warm milk, then sprinkle 1 tablespoon of the sugar on top of that. Allow to rest for 10 minutes, until proofed and frothy.

In the bowl of a standing mixer using the paddle attachment, cream together the butter, sugar, egg yolks, salt and lemon juice.

Pour the yeast-milk mixture into the bowl and stir to combine. Switch to the dough hook attachment and gradually add the flour in about 1 cup increments. Knead for about 5 minutes in the mixer. The dough should be smooth enough to gather into a mass, but still moist and slightly sticky.

Sprinkle a work surface with flour, then turn the dough out onto it. Knead with your hands for about 5 minutes, using a firm push-pull motion until it is elastic and not sticky, adding more flour if needed.

Grease the mixing bowl, then place dough inside. Cover with plastic wrap and a damp kitchen towel and allow to rest until doubled in size, about 60-70 minutes.

Turn dough out onto a floured surface and gently deflate air bubbles. Divide in half and place one half back in the bowl, keeping it covered so it doesn’t dry out. Divide the other half into three equal parts. With your palms, roll out each part into a rope about 24”  long, and braid together. Coil the braid into one round mass, tucking the end under the coil so it doesn’t break free as the dough rises. Gently lift the mass up and place onto a sheet pan you line with parchment paper. Repeat this process with the other dough half. Cover both with plastic wrap and a damp kitchen towel and allow to rest in a warm place until doubled in size, about 60 minutes.

Preheat oven to 350 degrees. In a small bowl, mix the beaten egg together with the milk. Use a pastry brush to brush on top of risen bread coils. Sprinkle sesame seeds on top.

Bake until golden brown on top and bottom, 45-60 minutes. (Mine baked quickly, so check it early and cover with aluminum foil if browning too fast on top) Bread is done at an inner temp of 195-200 degrees Fahrenheit.  Allow to cool on wire racks for about 10 minutes before slicing.

Cranberry Orange Quick Bread

I’ll be completely honest with y’all: I have no idea what canned cranberry sauce tastes like. I’ve never tried it before in my life. Growing up, I would always see it on the table at Thanksgiving and Christmas but there was something about the mere sight of the stiff sliced rings that was off-putting to me. Why would it be called a ‘sauce’ when it resembled thin beets (which, I’ve never liked)? Plus, back then I thought it made no sense to want to eat something sweet with something as savory as turkey and dressing.

Nowadays I DO think it makes sense to eat cranberry sauce with turkey and dressing–I actually think it’s delicious…just so long as it’s homemade. Ever since I started making my own cranberry sauce it spurred a love for ALL things cranberry, specifically in baking.

I still had some fresh cranberries leftover from Thanksgiving that I kept in the freezer and I knew that I wanted to try and do something with them for the 12 Days of Christmas series. My niece’s preschool was let out for Winter Break this past week and I wanted to make her teacher a small gift of appreciation. So, she and I made this loaf together. She’s becomes quite the good little sous chef/baker.

The first breads that I made when I was starting out baking were quick breads. They’re very easy to put together, involve no work with yeast, kneading, proofing, and are pretty hard to mess up. They store and ship well too, which makes them ideal for gift-giving at this time of year.

Cranberries and oranges are an ideal flavor combination. The sweet of the orange balances out the tart of the cranberry and vice versa. Here, the fresh cranberries are paired with both orange zest and juice. I also added a cinnamon swirl to the batter that gives it more of a ‘wintery spice flavor’. You may have noticed that I also really like adding icings to things, so there’s one of those here too. You can leave it out if you like, the bread is yummy enough all on its own to do without.

Quick bread is great all on its own alongside coffee or tea. It’s also sturdy enough to make awesome french toast and bread pudding. Do whatever you want with it, really. Just make & try it. I’m gonna go ahead and share this at the Fiesta Friday #201, co-hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook. 

Stay tuned for more recipes in the 12 Days of Christmas series, I’m really hyped to share what’s to come.

12 Days of Christmas Banner

Day 1: Winter Spice Toaster Tarts

Day 2: Smoky Chili Crackers

Day 3: Spicy Chocolate Gingerbread

Day 4: Cranberry Orange Quick Bread

Cranberry Orange Quick Bread

Recipe Adapted from Chowhound.com



  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • Finely grated zest of 1 medium orange
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup orange juice
  • 2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly, plus more for coating the pan
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh cranberries 

For Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 heaping teaspoons butter

For Icing

  • 1 cup powdered sugar
  • 2-3 tablespoons milk





Preheat oven to 350°F. Grease and flour a 9 x 5 loaf pan and set aside.

In a large bowl, combine the flour, sugar, orange zest, baking powder, salt, baking soda and cinnamon with a whisk.

Add the orange juice, melted butter, egg and vanilla. Fold in the cranberries.

Pour the batter into the prepared loaf pan.

In a small bowl combine the sugar and ground cinnamon. Cut the butter into the mixture, leaving it in small clumps. Sprinkle on top of the loaf. Use a knife to swirl through the top and through the middle of the loaf.

Bake until a toothpick inserted in the center of the loaf comes out clean, about 50-55 minutes. Allow to cool inside pan for about 15 minutes before turning out onto a wire rack to cool completely.

Combine the powdered sugar with the milk and stir until it forms a thickened glaze. Use the tines of a fork to drizzle over the top of the loaf. Allow to set for about an hour until hardened.

Corn Bubble Bread

I love going to discount/used bookstores. When I younger, my mom would take us downtown for weekly trips to the public library and there was a discount bookstore in the basement called The Book Burrow where you could buy books for literal pocket change. It was a dim place with exposed water/gas pipes, stained ceilings, and flickering lights. It had the unmistakable ‘old book smell’ that I will never forget.

And I loved going. LOVED it.

This was in a time when dial-up internet was still a thing, and the Google we know now really…wasn’t. (Shout out to the people who still remember what Netscape Navigator was) We didn’t have access to either. So if I had a school assignment that required some outside research, pictures or info my mom would just take us to the public library to either check out books or to the Book Burrow to buy cheap cooks or old National Geographic issues. The YA section was filled with towers of books, mostly different series like Sweet Valley High, which I loved. (Give me a break; I was a 90’s kid and an identical twin named Jessica at that.) I could, and sometimes did, stay in that corner reading and picking out books to buy for hours.

Those memories I have of hte Book Burrow have carried over into my adulthood to where I still love going to discount/used bookstores. Of course now I’m not looking for a book on Zambia for my 5th grade presentation project. I’ve also put my Sweet Valley High phase behind me–I’m actually trying to forget it ever happened. Nowadays when I stop and look in a discount bookstore, I will go straight to one section.

I bet y’all can guess which one it is.

The particularly great thing about the cookbook section of a discount section is that most of the books in it are going to be very old; some maybe even vintage. If you’re VERY lucky you can find the ‘Church cookbooks’ that are literally collated recipes from elderly church ladies (mostly Southern) that share the foods they make for their families and church potlucks. I’ve also seen huge, thick baking books with hundreds of recipes int hem that would normally be thirty or forty dollars, only cost as little as five in a discount bookstore.

It’s ridiculous how excited I get when I come across a find like that.

I was downtown a while ago and lo and behold: there was a discount bookstore adjoining the parking garage I was parked in. The cookbook section was right smack dab in the front window, guys.

Do you REALLY think I could just walk by without even going in to look? Tuh. Remember I said you could find those thick baking collection books for practically pennies? I found one at that discount bookstore in the parking garage. It was one of the first ones I picked up and as soon as I saw it, I knew it was mine. I flipped through the pages on the way home, already excited to test one of the recipes out.

This recipe in its original form needed some adjustments. But once I made them, it resulted in a super tasty loaf. We’ve already established that I will legit look for a way to throw some cornmeal into ANYTHING and this was a very good something to throw it in. I thought the construction was not only simple, but pretty to look at it. The shape is made by layering balls of the dough on top of one another in a tube pan so that when it bakes, it forms ‘bubbles’ across the top. You can use the bubbles to tear off chunks of the bread, or cut it into thick slices like I did.

The loaf itself is soft, though the cornmeal gives it a gritty texture and sweetness that I personally love. It’s delicious smeared with jelly and butter, but I think it’d be excellent as the base for French toast as well. If you don’t have a tube pan, this would work just fine in loaf pans and cake pans too.

So, what have we learned? #1, don’t sleep on discount bookstores. They’re lit. #2 You should make this bread. That’s all… for today anyway.

Linking this up to Fiesta Friday #199, co-hosted this week by  Judi @ cookingwithauntjuju.com and Mollie @ The Frugal Hausfrau.


Corn Bubble Bread

Recipe Adapted from “Bernard Clayton’s New Complete Book of Breads”



  • 3-5 cups bread flour, divided
  • 2 tablespoons of sugar, divided
  • 1 tablespoon seasoning salt
  • 1 teaspoon black pepper
  • 1 cup yellow cornmeal
  • 2 packages/envelopes active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup milk
  • 2 tablespoons shortening
  • 1 egg, beaten


In a large bowl of a standing mixer, combine 2 cups of the flour, 1 tablespoon of sugar, the salt, pepper and cornmeal. Stir together to combine, then set aside.

In a small saucepan combine the warm water, milk and shortening. Allow to heat over the stove until warm to the touch. (Around 120-130 degrees Fahrenheit)  Sprinkle the yeast on top, then sprinkle the remaining 1 tablespoon of white sugar on top of that. Allow yeast to proof, about 10 minutes until frothy on top.

Pour the yeast mixture into the dry ingredients and use the dough hook to beat at medium speed for about 2 minutes. Add an additional cup of flour to the dough to thicken it and continue to beat at medium high speed. Turn mixer off, then add additional flour as needed to where it is a rough mass that can be worked with your hands.

Sprinkle a clean surface with flour, then turn dough out onto it. Knead with a strong push-pull action, about 8 minutes. Place back in the mixer and knead for an additional 8 minutes. It should feel smooth and elastic, and spring back under the touch.

Grease the mixing bowl, then place the dough inside. Cover with plastic wrap, then a damp kitchen towel. Allow to proof until doubled in size, about 1 1/2- 2 hours.

Grease one 10” tube pan. Sprinkle your work surface with flour and turn dough out onto it. Punch dough down a few times to deflate air bubbles. Use a bench scraper or a sharp knife to divide into 32 equal pieces; first 2, then 4, then 8, then 16, then 32. Roll each of the 32 pieces into balls, then arrange the balls into 2 layers in the bottom of the tube pan. Cover with plastic wrap, then a damp kitchen towel. Allow to proof until doubled in size, about 1 1/2- 2 hours.

Preheat oven to 375°. Beat the egg in a small bowl with a fork. Brush over the top of the dough balls. Place the tub pan on a half sheet pan, then bake in the oven until golden brown and hollow on the bottom, about 40-45 minutes. (It browns/bakes fast, so check it early and cover if browning too quickly. Bread is done at 190° inner temp.) Allow to cool for about 15 minutes on a wire rack.

Sweet Dinner Rolls

Where do your thoughts wander when they get a chance to get and let loose? Positively speaking, I mean. Negativity is a journey in and of itself that I don’t want to focus on for this post. Instead, why not tell some of the things you actually *like* to daydream about? Things that will put you in a good mood by just thinking about them.

Personally, I can name about three main subjects my own mind gravitates towards that put me in my happy place.

The people that I love are right at the top, for obvious reasons. The next two are my creative outlets: writing and cooking. I’m kinda shy about talking my writing and since this is after all a food blog, let’s just focus on that.

It’s hard for me to try and estimate how many times a day my thoughts will go to cooking or baking. Too hard to even really try, so I won’t. But it’s a lot. I think about what I’ve already cooked or baked. I think about what I want to cook or bake. Then, I think about how I want to cook or bake it. I start planning the things I need to get from the grocery store, timing out when I’m going to cook or bake throughout the day. I have to decide if it’s something I want to blog about it. If it is and it’s winter, I also need to factor in time enough to take pictures before it gets dark.

Quite a bit of thought goes into every post I share here, and this one was no different.

Alright, so boom: I was sitting in a hard, wooden, and very uncomfortable chair waiting for my niece’s preschool to get out so I could pick her up. My mind wandered to bread baking–a very common place it likes to visit. I started thinking about types of shapes that I could mold it into that would both photograph well and be different than what I’d done before on the blog.

I’ve done scrolls. I’ve done knots. I’ve done flowers.  Crescents, wreaths, scrolls, skulls, sticks. I’ve made twisty, elaborate, shaped loaves. I’ve made tear and share batches, as well as plain, round rolls.  I’m not trying to blow my own horn, I’m just saying all this to emphasize that it takes some imagination for me to come up with something new for me to do so far as bread shaping is concerned.

I’m not exactly an amateur baker, but I’m not sure I’d call myself an expert either. So when I’m planning out my next baking projects, I try and make sure that my plans don’t get too ‘lofty’ to the point where it’s something I’m not able to execute. There are some bread bakes I’ve seen that are far and beyond anything I’m currently capable of–they’re made by truly spectacular, talented bakers that are goals for me. The things I do are relatively simple to do, but I aim to still make them pretty.

Hand to God, that’s literally how I came up with these. The dough is simple to put together and the rolls themselves are easy to assemble. And yet,(if I may say so myself) they still look pretty good.

I’ve actually been making these rolls for years, except I’d just been shaping them into simple balls and letting them be dinner rolls in the cast iron skillet. I’d like to emphasize that if you want to try this recipe, but the shaping intimidates you, it’s ABSOLUTELY fine to forgo the shaping altogether. After the first rise, just portion the dough into regular balls, arrange them in a cast iron skillet/cake pan/or 13×9 baking dish and bake them that way. They’ll still be fantastic.

Sweet Dinner Rolls1

The shape of the rolls is really just two pieces of dough that I rolled into scrolls. I then laid one of the scrolls on top of the other and nudged the coils close to each other into a ‘square’ shape. By the time they proofed and baked, it looks like they’re intricately woven and what not. These bake up puffy and fluffy on the inside and as the title suggests, they are on the sweeter side. They’re a huge favorite here in our spot, and if you decide to try them I have a feeling they’ll become one in yours too.

Linking up this post to Fiesta Friday #197, co-hosted by  Laurena @ Life Diet Health and Trupti @ My Culinary Saga.


Sweet Dinner Rolls

Recipe Adapted from Allrecipes.com



  • 1/2 cup warm water
  • 1/2 cup milk
  • 2 1/4 teaspoons active dry yeast
  • 2 eggs, divided
  • 1/3 cup butter, softened and cut into cubes
  • 1/3 cup, plus 1 tablespoon white sugar, divided
  • 1 teaspoon salt
  • 3 3/4 cups all purpose flour




Pour the water and milk together in a small saucepan and bring to a warm temperature (think baby bottle warm). Remove from heat. Sprinkle the yeast on top, then the 1 tablespoon of sugar. Allow yeast to bloom, about 10 minutes until frothy.Beat 1 of the eggs in a small bowl. Set aside.

Attach the paddle attachment to the bowl of a standing mixer Pour the yeast mixture into the bowl with the beaten egg, the butter, 1/3 cup of sugar and the salt. Mix together until combined. Switch out the paddle attachment for the dough hook. Add the flour, 1 cup at a time, to the mixture, until a dough begins to form. Allow to knead for about 8-10 minutes until dough is smooth and pliable.

Spray the inside of the bowl with cooking spray, place dough inside and cover with plastic wrap and a damp towel. Allow to rest in a warm place until dough is double in size, about 1 hour.

Sprinkle a work surface with flour. Punch down dough onto surface, divide in half. Place one half back inside the bowl and keep covered. Divide the other piece into a half, then divide each of those halves into thirds. (So, you should have six pieces at this point.)

Take one of the six pieces and divide it in half. Roll each half into a long rope, about 6-7 inches. Roll the ends of each rope into spirals, going in opposite directions of each other.  Place one of the spirals on top of the other and pinch together so that the spirals form a roll with four ‘corners’. Place on a sheet pan you line with parchment paper. Repeat this process until you’ve used all of the dough. Cover rolls with plastic wrap and a damp towel and allow to rise in a warm place until doubled, about 1 hour.

Preheat oven to 350°. Beat remaining egg in a small bowl. Remove plastic wrap and brush rolls with the beaten egg. Bake rolls in the oven for 20-25 minutes until golden brown on top and bottoms, covering with foil if browning too quickly on top. Remove to a wire rack to cool completely.


Honey Whole Wheat Dinner (Sc)rolls


I remember when I was first starting to learn how to cook and was struggling with a few dishes that came out less than successful. It made me mad and frustrated. My mom, because she’s very patient and quite a great cook herself, told me that I was getting worked up over nothing and that it would be fine. I just needed to get a grasp on a few fundamentals. By fundamentals, she meant some basic cooking techniques and methods, and most importantly, the flavor of  specific spices. Once I understood and grasped the ‘basics’ of cooking techniques and what specific spices/ingredients ‘do’, I would be comfortable enough to improvise and be able to make just about any dish and make it my own.

She’s a mom and a very good one, so of course she was right.

If I had to give advice to inexperienced cooks to where they should start if they do want to cook, it’d be my mom’s: learn the basics. Very little is worse than bland food; get comfortable with spices. VERY comfortable. Learn which ones ‘do’ what. (Your nose is a great resource for this: how they smell is very similar to how they will taste) Start with a basic, easy to follow recipe for what you want to make. Make it. Make it again. And again. Then, when you’ve started to feel comfortable with both the technique and the ingredients you’re using, start adding on & altering it to fit your own style and tastes.

Making adaptations and adding personalization to one’s cooking is one thing but I will say that doing it when it comes to one’s baking is another. It isn’t impossible, but it is different.


The simplest answer is that baking is a scientific reaction. Baking scientific reactions happen based upon individual elements that combine together and react to one another. If you alter the combination, it’s very likely that you’ll alter (or in this case ruin) the reaction. However, I have found with some practice that my Mom’s advice for cooking can work for baking as well.

I’ve found that when it comes to baking, you can get away with personalizing it so long as you don’t mess with the basic chemistry and ratio of wet ingredients to dry ones. That ratio is what mainly determines the chemical reaction that results in the dish itself, so unless you’re a food scientist I wouldn’t go messing around with that too much. Most of what I do when personalizing in baking has to do with two things: flavors, and shaping. The flavors are something you can adjust in just about anything: cake, pie, cookie dough, biscuits, scones, whatever. The shaping is something I’ve learned to play around with in my bread making.

Once I understood enough of the basics and got comfortable with making bread, I started branching out to want to make more than just a standard loaf or round balls of dough I baked in cake pans. Most yeast based bread dough is flexible enough to where once you get it past it’s first rise, you can shape it into just about anything you want and it will turn out fine. If you guys have been following my blog for a while then you’ve seen some of the ways I’ve been practicing my bread shaping skills with other flexible dough (Cinnamon Star Bread, Cornflower Yeast Rolls, Golden Santa Bread).

I’ve been using today’s recipe for a while now. It was one of the first bread recipes I tried. I was impressed with not only how easy it is to make, but how delicious the bread is. I’ve already said how much I like the combination of honey and whole wheat and these have a good amount of both honey & whole wheat flour in them, so that flavor isn’t lacking at all. Instead of shaping them into basic rolls though, I decided to do something a bit different: rolling them into scroll shapes. It was for no particular reason; I just wanted to see if it would work.

It did. It’s always nice when that happens.

Linking this up to Fiesta Friday #172, co-hosted this week by Jhuls @ The Not So Creative Cook and Su @ Su’s Healthy Living.


Honey Whole Wheat Dinner (Sc)rolls

Recipe Adapted from Chowhound.com



  • Vegetable oil, for coating the bowl
  • 2 cups all-purpose flour
  • 2 cups whole-wheat flour
  • 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
  • 2 teaspoons fine salt
  • 8 tablespoons unsalted butter (1 stick), plus 1/4 cup reserved)
  • 1 1/2 cups whole milk
  • 1/3 cup honey
  • 2 large eggs, lightly beaten

For Tops:

  • 1 egg, lightly beaten
  • About 1 tablespoon water
  • 2 tablespoons rolled oats
  • 1 teaspoon yellow cornmeal



Combine the flour, yeast and salt together in the bowl of a standing mixer with a whisk or a fork.

Melt 8 tablespoons of butter in a saucepan over low heat. Add the milk and honey, stir together until combined and allow to warm to a temp between 105 and 115 degrees Fahrenheit, about 2 to 5 minutes.

Pour the milk mixture over the flour mixture and add the beaten eggs. Use the dough hook attachment to stir together on low until just combined. Then, increase the speed to medium high and continue kneading until formed a smooth, elastic dough—about 10 minutes.  It’s okay if it’s sticky.

Scrape the dough out of the bowl and set aside. Grease the bottom of the bowl with vegetable oil, then place dough inside. Cover with plastic wrap and damp kitchen towel. Allow to rise until doubled in size.

Melt the 1/4 cup of butter in a small bowl. Deflate the dough and roll out to a rectangle, about 11 x 15 inches.  Brush the melted butter evenly over the dough. Using a bench scraper or knife cut the dough into individual rectangular strips. Roll the strips up into scrolls.

Line two baking sheets with parchment paper. Place the scrolls onto the sheets, then cover with plastic wrap and a damp paper towel again. Allow to rise until double in size, about another hour.

Preheat oven to 350 degrees Fahrenheit. In a small bowl combine the beaten egg and water. Brush over the scolls, then sprinkle with the oats and cornmeal. Bake for about 20-25 minutes until the bottoms and tops are golden brown. Transfer to a wire rack and allow to cool for about 1o minutes before serving.

Baking Powder Biscuits

Baking Powder Biscuits7

What are some things you do to perk yourself up when you’re down?

For some of us, it may be a little thing called retail therapy. To some certain extent, I’m guilty too; buying new kitchen gadgets and appliances makes me happy. So do perfume & candles from Bath and Body Works and Victoria’s Secret. And cookbooks. I have an unhealthy obsession with collecting cookbooks. I also like oversize pajama shirts, wacky colored/printed socks, and hoodies.

Y’know. Just in case you guys felt like spoiling a chick.

Music, I think, is a go-to for most of us. I’ve got a playlist specially designated for mood-pick me ups.There are a handful of movies that I’ll watch when I’m feeling blue just because thus far, they’ve never failed to always lift my spirits up when they’ve sunk.

But because this is me, and because the subject of my blog is about cooking & baking I’m sure’ it’s pretty self-explanatory that the primary go-to way that I lift myself up is to get inside the kitchen and put something together.

There’s just something about baking that almost never fails to calm me down. I put on my headphones, preheat the oven, pull out my standing mixer, and just shut myself off to whatever else is going on in tedious real life. I think I’m drawn to it for several reasons: first, I’m focused on following a scientific process (which is what baking is, essentially) so my attention and thoughts are set on following the directions and not necessarily on something stressful that I can’t control.

My hands are usually kept busy measuring out ingredients, kneading dough, cutting, scraping, pouring, stirring or whatever the dish requires. Usually while the product is baking in the oven, I’m washing dishes and cleaning up the kitchen. Then by the time it’s cooled off, I’m basking in how good it smells in the house, how delicious is looks and tastes. I give myself a pat on the back for a job well done and feel at least tad bit better that I created something that gave me and someone else, some (and at times immense) satisfaction.

Today’s recipe was one of those times.

I woke up feeling sad. Well, actually I didn’t really sleep that well. I got maybe 3 hours of sleep tops that night and woke up very early in the morning. I felt restless. Frustrated. Tense. Bored. I tossed and turned several times and tried to fall back asleep. Didn’t happen. Finally, I just got tired of trying. I got out of bed, and went into the kitchen. I put on my headphones, preheat the oven and started getting out ingredients.

I was gonna bake myself out of this bad mood….with biscuits. Big, buttery, soft,  flaky biscuits.

I’m really proud of how far I’ve come on my biscuit-making journey. I used to be really awful at making them. But in the past two years I’ve made myself practice more and more and the practice combined with some handy tips I’ve picked up from reading some cookbooks and articles has really upped my Biscuit-game so to speak.

I make kick-ass biscuits. I just do.

And these? They’re good. REALLY good. What’s more, they take less than thirty minutes to put together.

I got up and out of bed just before the crack of dawn and started throwing together the dough for these. As the beautiful sun was rising outside over the trees, my beautiful biscuits were rising in the oven. It was glorious. And you know what? I started to feel better.

I cannot believe I’m about to say this but this recipe is RIGHT up there with the recipe I shared a while back for my Grandma’s Angel Biscuits. It’s not better. I can’t go that far (it’s my grandma’s recipe, after all) but…they can share a spotlight together. That’s how good these are. SOSOSOSO flaky and soft on the inside. Yet they’re sturdy enough to stand up to just about anything you want to do with them; sausage gravy, stew, breakfast sandwich bun, anything. They’re also just delicious to eat all by themselves; we switched between smearing them with butter and jam or butter drizzled with honey. Pure bliss, I’m telling you.

Linking this up to Fiesta Friday #170, co-hosted this week by Monika @ Everyday Healthy Recipes and Sue @ Birgerbird.


Baking Powder Biscuits

Recipe Adapted from King Arthur Flour



  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 4 tablespoons white sugar
  • 6 tablespoons unsalted butter, frozen, plus more for brushing
  • 1 cup buttermilk, plus more if necessary



Preheat the oven to 425°. In a large bowl, combine the flour, salt, baking powder and sugar with a fork.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to divide the rectangle in half, then divide the halves into thirds or fourths squares (depending on what size biscuits you want).

Line a sheet pan with parchment paper and place the cut biscuits on it. Freeze them for about 30 minutes. In the meantime, fill a shallow pan with water and place it on the bottom rack of the oven.

Brush the biscuits with melted butter, then bake in the oven on the middle rack for about 15-20 minutes, until they’re golden brown on top. Remove from oven to a wire rack. Serve warm, spread with butter, jam (or drizzled/dipped in syrup, how I like them).