Rosemary Buttermilk Rolls

Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Ingredients
Servings: rolls
Instructions
  1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
  2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
  3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
  4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
  5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
  6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
Recipe Notes

-If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

-Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

Mustard Herb Skillet Bread


Mustard Herb Skillet Bread
Print Recipe
Servings Prep Time
12-16 wedges 25-30 minutes
Cook Time Passive Time
20-22 minutes 80 minutes
Servings Prep Time
12-16 wedges 25-30 minutes
Cook Time Passive Time
20-22 minutes 80 minutes
Mustard Herb Skillet Bread
Print Recipe
Servings Prep Time
12-16 wedges 25-30 minutes
Cook Time Passive Time
20-22 minutes 80 minutes
Servings Prep Time
12-16 wedges 25-30 minutes
Cook Time Passive Time
20-22 minutes 80 minutes
Ingredients
Bread
Mustard Topping
Servings: wedges
Instructions
Mustard Topping
  1. In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
Bread
  1. In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
  2. Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
  3. Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
  4. Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
Recipe Notes

Recipe yields approximately 490 grams of dough.

Everyday Lunch Buns

Everyday Lunch Buns
Print Recipe
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
23-25 minutes 1 3/4-2 hours
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
23-25 minutes 1 3/4-2 hours
Everyday Lunch Buns
Print Recipe
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
23-25 minutes 1 3/4-2 hours
Servings Prep Time
12 Buns 30 minutes
Cook Time Passive Time
23-25 minutes 1 3/4-2 hours
Ingredients
Servings: Buns
Instructions
  1. In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
  2. In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
  3. Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
  4. Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
  5. Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.

Multigrain Pumpernickel Rye Bread


Multigrain Pumpernickel Rye Bread
Print Recipe
Servings Prep Time
1 large loaf 30 minutes
Cook Time Passive Time
30 minutes 1 1/2-2 hours
Servings Prep Time
1 large loaf 30 minutes
Cook Time Passive Time
30 minutes 1 1/2-2 hours
Multigrain Pumpernickel Rye Bread
Print Recipe
Servings Prep Time
1 large loaf 30 minutes
Cook Time Passive Time
30 minutes 1 1/2-2 hours
Servings Prep Time
1 large loaf 30 minutes
Cook Time Passive Time
30 minutes 1 1/2-2 hours
Ingredients
Servings: large loaf
Instructions
  1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
  2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
  3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
  4. Preheat oven to 375℉
  5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.

Grilled Riverside Pizza


Grilled Riverside Pizza
Print Recipe
Servings Prep Time
5-6 15 minutes
Cook Time Passive Time
10 minutes 70 minutes
Servings Prep Time
5-6 15 minutes
Cook Time Passive Time
10 minutes 70 minutes
Grilled Riverside Pizza
Print Recipe
Servings Prep Time
5-6 15 minutes
Cook Time Passive Time
10 minutes 70 minutes
Servings Prep Time
5-6 15 minutes
Cook Time Passive Time
10 minutes 70 minutes
Ingredients
Pizza Dough
Pizza
Servings:
Instructions
Pizza Dough
  1. In the bowl of a stand mixer fitted with a dough hook, stir together water, sugar and yeast. Allow to sit for 10 minutes. Stir in half the flour, olive oil and salt. Continue to knead with mixer, adding flour by the 1/4 cup until smooth and pulling away from the sides of the bowl, using a little less or a little more flour to achieve this. About 7 minutes. Place dough in an oiled bowl and cover with plastic wrap. Allow to double in size in a warm draft free area, about an hour. Punch down dough and divide into 5-6 equal portions approximately 125g each.
Pizza
  1. If making right away, preheat grill to medium and allow dough to rest for 10 minutes. Shape dough portion into an approximate 9"x6" rectangle or any shape really, the key is to have the dough fairly thin. Immediately place dough onto hot grill and cook for 3-4 minutes until dough is crispy on the bottom and the top is starting to puff a little. Pierce any large bubbles on the top and flip dough. Spread with pizza sauce and add desired pizza toppings and continue to cook for an additional 4-5 minutes until toppings are hot and dough is cooked. Remove from grill, drizzle with oil and top with additional fresh basil if desired. Cut into desired portions.
  2. If saving dough to use later, wrap portions with plastic wrap and chill or freeze dough until ready to use. Allow enough time to defrost dough in refrigerator and bring either to room temperature prior to grilling. Once dough is at room temperature, continue by working dough into a thin disc and proceed with grilling.
Recipe Notes

Use purchased frozen bread dough if desired.  Allow dough to come to room temperature and divide into portions prior to proceeding.

Regardless of the dough used, the key is to work each portion fairly thin so it cooks quickly enough on the grill before becoming too dark.  It's also important to not over fill the pizza with toppings, as too much prevents the toppings from heating through and melting the cheese.