Whole Wheat Burger Buns

I'm going to start off by saying...mmm...these aren't the bestest burger buns. They're delicious bread and they'll work as buns but Michael will attest that they're not very...bun-like. If that makes sense? But he's picky. I know I'd love to eat a sammie on these, and I think you should consider them!

In the scheme of bread recipes, this is pretty standard-not terribly difficult, and not too much rise time. The whole thing should take less than 3 hours. And the rolls are lovely and have a nice balance of whole wheat flavor, without being overwhelming, and a perfect, chewy texture.

I mean...Michael said it was tasty bread. He just wants processed store-bought white buns. *sigh*

Send help.

I want to hear from the masses--what do you think? Would you want to serve your burgers on these buns? If you make them, tell me what you think!

No-Knead Crusty Bread Rolls

I've been craving a particular kind of roll. The kind that is crusty on the outside and chewy on the inside. This is the absolute perfect recipe for that sort of roll. AND it's sort of super easy to make (and no knead)! WE'RE IN A WIN-WIN SITUATION HERE, PEOPLE!

You combine some ingredients in a bowl. Let it rise (either in a warm place for a few hours or in the refrigerator overnight and then a warm place for a little bit if it's not risen enough). Form rolls. Let them rise for just like 30 minutes. Bake. THAT'S IT. And then you have the most gorgeously rustic rolls that are all crusty and chewy and JUST LOOK AT THE AIR POCKETS. They're perfect for holding little bits of butter.

They also lent themselves to Michael's caveman sensibilities--you can just grab them and tear into them like the savage he is. Or, you can be a lady* like me and cut them in half and butter them before delicately** eating them.

*In spite of etiquette classes and countless reprimands from my parents...I don't eat like a lady.

**shoving into your mouth whole.

Pecan Sticky Buns #GalentinesDayParty

HAPPY GALENTINE'S DAY!!

What’s Galentine’s Day? Oh, it’s only the best day of the year. Every February 13th, Leslie Knope and her lady friends leave their husbands and their boyfriends at home and just kick it breakfast style. Ladies celebrating ladies. It’s like Lilith Fair, minus the angst. Plus, frittatas!

A few months ago Michael and I binge-watched Parks and Recreation. And we will never be the same-WE LOVED IT SO MUCH! So this year Galentine's Day really means something to me, because I love Leslie. And Ann Perkins. And April. And Donna. And the entire gang. Just like I love my food blogger gal pals, which is why we came together to celebrate this day of sisterhood and breakfast food! A big THANK YOU to Neighborfood and Gotta Get Baked for putting this thing together!

Waffles are Leslie Knope's absolute favorite, so I considered sharing some. But-I've already shared A TON of waffle recipes, and I've found my favorite waffle recipes. So I'm mixing it up with another breakfast treat that I know the Knope-ster would also dig: Pecan Sticky Buns! That are completely homemade, but pretty simple to make, and it only makes 4. Which is good because I, unlike Leslie, do not have triplets or a million friends and these are really best served fresh soooo 4 was plenty to split between Michael and I. But you can totally double the recipe if you need to!

These sticky buns are chewy and fluffy and smothered in a caramel-pecan mixture that it cooks in and is stuffed with. Nothing makes your mouth happy like something sweet and rich and nutty in the morning, or at least that's how I feel! Michael's response upon taking a bite was "mmmmmmm"...so ya know...even the fellas support these.

But today isn't about the fellas it's about the ladiiies! I have so many wonderful girlfriends thanks to this blogging community I'm a part of, and I'm lucky enough to have had the same exact best friend my whole life (my bestie Alex). I don't have a lot of friends but the ones I do have I really care about and nothing sounds better than being able to actually meet up with all my ladies for brunch. And bringing these sticky buns to the party. And then watching an old movie. That's the dream.

Check out the rest of the Galentines Day Party deliciousness!

• Caramel Cheesecake from That Skinny Chick Can Bake
• Hula Pie from Heather’s Dish
• Red Velvet Donuts from Blahnik Baker
• Strawberry Chocolate Chip Pancakes from NeighborFood
• Pecan Sticky Buns from The Cooking Actress
• Gin Lime Coconut Truffles from Food Lust People Love
• Red Velvet Chocolate Chip Cookies from Wallflour Girl
• Lavender Ice Cream from NinjaBaker
• Three Ingredient Valentine’s Day M&M Fudge from Big Bear’s Wife
• Smores Waffle Sticks from A Cookie Named Desire
• Cherry Chocolate Chip Cheesecake from Cookie Dough and Oven Mitt
• Chocolate Frosted Fudgy Brownies with Strawberries from Pineapple and Coconut
• Nutella Layer Cake from gotta get baked
  

Parmesan Herb Popovers

I love popovers. They're kinda tough to describe but they're all light and fluffy inside and crisp and almost fried on the outside....they're sort of like a roll/donut hybrid? Sort of? Thus far I have 2 favorite popover recipes that I've made-classic popovers and cinnamon sugar popovers. Today I mixed things up by making SAVORY popovers!

....truthfully...I'm reluctant to call these popovers. Their texture is a bit different and they are a WHOLE LOT eggier. They do rise up and look pretty like popovers, though. Now...as you may know...I'm not a fan of eggs (I mean I obviously bake with them but I don't like just eggs, not a fan of the taste) so I didn't end up being totally in love with these parmesan popovers. I realize this is a weird thing to say as I'm sharing the recipe but...we're honest here, people. It's how we do.

And anyway...I'm a picky weirdo. Just because I didn't love something doesn't mean you won't!

They're beautifully chewy-look at those pretty air pockets! They're also very subtly flavored with Parmesan cheese and herbs, nothing overwhelming, just the right amount. They would be a fantastic alternative to rolls to serve with your dinner (Especially with pot roast or roast chicken).

Easy Whole Wheat Hoagie Rolls

I'm still loving this recipe for French Dip sandwiches. What I'm not loving? My inability to find whole wheat hoagie rolls. And...really....I love being able to make things myself anyway. So when I found a recipe for easy hoagie rolls I knew I would be adapting a whole wheat version for my next sammie!

And I am now completely in love. Like...I want to use this recipe for garlic bread, any and all future sandwiches I make, and I don't even know what else! Just...everything. Because that's what this recipe is--everything.

It's really a super simple bread recipe and it doesn't even take that long to make (with rise times it only really takes like 2.5-3 hours, which in the scheme of bread baking isn't bad. And 99.9% of that time is inactive, just letting it rise or bake, etc.)

Even Michael liked them! I'm not sure that he even noticed that they were whole wheat (something he tends to whine about)--he has very specific desires for hoagie rolls. He likes them to be not too big and somewhat soft (but still sturdy enough) and that is what these are! They're wonderfully golden on the outside and so soft and fluffy on the inside. They're just sturdy enough for such messy and gooey sandwiches as the 'aforementioned french dip. And I'm just a huge fan. Love love love these hoagies.

One Hour Dinner Rolls

Did you know that I AM A LADY?

...Well....I'm not. So I figured out pretty early on in my life. My dad used to constantly scold me for...I don't know...stuff (sitting cross legged maybe?) and tell me I needed to be "a lady". (Which is hilarious if you know my dad. It's a drunk redneck telling someone to be a lady...sheesh.) In Girl Scouts we took an etiquette class and there was one singular moment that made 7 year old me say, "What? Eff this. No. WAY." (I didn't say eff this...at that age I was very unsure of what that word meant but I knew I wasn't supposed to say it.)

The moment? We were told to break off one tiny piece of dinner roll, butter it, eat it. Repeat. IT'LL TAKE YOU A THOUSAND YEARS TO EAT A ROLL AT THAT RATE (or so I felt). You cut a roll in half, butter each half, then shove each half into your face. The end. Everyone is happy.

Since obviously that is the way to do things, I made my peace with the fact that I would never be a proper lady. Because I will never butter my rolls one tiny piece at a time. Rolls are too good to ruin with etiquette.

And much like I don't want to wait many many minutes to butter and eat a roll....I don't want to wait hours and hours for homemade rolls to be made. Sometimes I just don't have the time or energy to make my absolute favorite roll recipe. Which is why I wasted no time in making these rolls when I learned they only take ONE HOUR-beginning to end. Total. Period. UNO HORA!

And look....yes...they don't hold a candle to my fave rolls.

BUT they are super fluffy and pretty and tasty and are perfect for those days where you're crunched for time or just lazy! Like...maybe you're making a bunch of other dishes for a certain holiday where we all eat so much we have to undo the top button of our pants (or just wear a dress if you're a prepared non-lady). 

Like that.

Roxana's Dinner Rolls

MY BROTHER IS HERE MY BROTHER IS HERE! Yippee skippy! My little brother (not so little...he towers over me at 5'9" but still, he's 2.5 years younger than I) hasn't visited me in like...3 years, and he's never visited by himself! We're gonna have so much fun! Yay yay yay!

When we first talked about what he'd want to do when he's here, all he said was, "I just want you to make me food." Ha! He was unlucky enough that I didn't really get into cooking until after I moved out, so he tends to get mightily jealous whenever I post yumminess that he can't have. This week(end) we are gonna remedy that.

Anyway, in the spirit of tasty food and celebration, I thought today would be the perfect time to share these dinner rolls. I made them for Easter because when Roxana says these rolls are the best, well, I had to try. That woman knows her breads. Essentially these rolls are somewhere in between a classic dinner roll and brioche. They're gorgeously golden on the outside, and fabulously fluffy inside. They're also not super difficult to make-it's nice to have a stand mixer but I made these fine by hand. 

And ahhh, they smell amazing.

Now, do these replace my current favorite dinner roll recipe?

No.

But that's me. I prefer that kind of roll. I still really loved these, and Michael raved about them. They're better for if you're looking for a more classy and classic roll. Seriously, if you're having a dinner party-serve these rolls.

Oh! And a major bonus-they freeze awesomely. I made these the day before needing them and froze em. They worked wonderfully. You can also make a double batch and just keep these babies frozen until a major roll craving strikes.

And let's face it, who doesn't get hit with the occasional roll craving?

(Unrelated note: Ooooh look! The blog looks all different! The blog redesign is finished people! Yayyyy! Do you like it? I hope you like it!)

Sandwich Rolls

Sandwiches aren't really my thang.

Except for burgers, I LOVE a good burger.

And you know what's crazy? I have a food blog and you guys probably aren't even aware of my deep and profound love of cheeseburgers. This is because...I can't grill. I can't make burgers or steak. Those are the areas where Michael shines, but as we currently don't have the ability to have a grill, I just get my fixes when we go out to eat.

But I recently decided to give burgers a try.

Yes. I realize this post is about sandwich rolls, not burgers (that's coming up on Friday)--but that's what these rolls are great for! Being buns! They're actually quite easy to make (even for the sad, non stand mixer owners such as I), are gorgeous, are (surprise surprise) great for sandwiches, and Michael realllly loved em.  

For the burgers (and just eating them plain, since I'm a carb-a-holic) I also really enjoyed cutting each roll in 2, buttering each half, and toasting them by placing them facedown on a skillet. Nom nom nom!

I know, this post is a little short and sweet, but we're all busy people, right? And let's face it, you just wanna get on to this amazing recipe!

Soft 100% Whole Wheat Rolls

Alright you guys, so far, so good on the no meat on Fridays front. Obviously, I am not posting meat recipes on Fridays also because...well that just seems like it's breaking the rules for some reason. Anyway, today I've got like bread for you. But it's like healthy bread.

It's rare to find a decent, 100% whole wheat, bread recipe. These rolls drew me in because of the promise of softness. And these rolls are soft. And they are nice. Michael was quite fond of them. I used them to make breadcrumbs for some things, which was great. But...for me, I just couldn't take all the wheaty flavor. Like I said, however, Michael did like them. He was raised with whole wheat bread whereas I probably never had any until I was like...20. So...take all that into consideration. You probably will like them. You'll especially love that you can feel all good about yourself when eating them.

I suggest honey and butter on these babies. Possibly even jam. 

They're good for breakfast as well as with your dinner.

And since you ate these, you can then have some crazy decadent dessert, right?

Fluffy, Buttery, Rolls (Texas Roadhouse Copy Cat)

So, these are the rolls I made for Thanksgiving.

And these are the rolls I intend to make for everything that I ever do, ever.

They are light, and chewy, and fluffy, and buttery, and ohhh so good.

When Michael had his first roll he was like...blown away. As was I. As shall you be.

Now, I don't know if you've ever been to a Texas Roadhouse, they're pretty much just a steak chain. Not even my favorite, I'm generally an Outback kinda girl. But the big draw to Roadhouse isn't their steak-it's their rolls. They have the most amazing, wonderful, buttery-goodness, rolls (and they come with cinnamon honey butter, although I'm a crazy person who prefers just regular butter). They are the best rolls I've ever had in my life. And these rolls are a PERFECT copy cat recipe. So, if you-like me-are a slave to the wonder that is a Roadhouse roll, then you are about to flip your lid: because you can now make those exact rolls (and that exact cinnamon honey butter), in the comfort of your home.

I'm not gonna tell ya what to do.

That's not what we do at this blog.

But I'm going to very strongly suggest that you make these rolls for the holidays.

Or just for a Thursday.

You know, whatever. Totally your choice. 

But believe me-you are gonna thank me. These rolls=game changers.

No Knead Dinner Rolls

You may have noticed in my nifty new header up there, I have some photos of recipes I have not yet shared with you. That was cruel of me, I know. I sincerely apologize. I decided, I'll ease some of your suffering today by sharing these LIFE-CHANGING rolls. They are amazing! A super duper favorite of Michael's and mine. Lightly, fluffy, buttery, delicious rolls-and they are surprisingly easy to make! They require no kneading, and if you (like me) are a newbie with yeast/making breads/rolls this is a great recipe to start with! Trust me when I tell you, though, that the taste leaves absolutely nothing to be desired--some of the best rolls I've ever eaten. Ever. Definitely the best ones I have made.

Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)

You know what's funny? 

I used to be terrified, overwhelmingly nervous, at the thought of using yeast.

I'd never had any interactions with yeast, and from what I could tell-it seemed rather temperamental. 

But now?

I use it, like, at least once a week (usually to make pizza dough-which will be shared with you eventually).

These rolls were not my first venture into yeast. I had already made other rolls and pizza dough by this point. But, they were my first time using whole wheat flour in a baked good. It was a garlic knots recipe, using whole wheat flour, that seemed pretty healthy and straightforward. So, I made them. And then promptly remembered I'm not particularly in love with garlic knots. But the basis of the knots themselves...was really delicious, super fluffy yet hearty. Michael tried them, he had the same feeling about the garlic knots, but he said, "You know what? These would be really good as just rolls. Like....really good." I responded, "I know, right!!" I was so happy he felt the same way I did. Not too long after this, I made the recipe again. But, I tweaked it to form rolls (instead of knots) and without putting the garlic butter on at the end. Included in this post I have both ways, so you can choose whether you want whole wheat rolls or whole wheat garlic knots. Go crazy! And, feel a little less guilty about it. 

Popovers-Holiday Recipe Exchange: Week Nine (Holiday Baking).

My nickname used to be "The Carbohydrate Queen". I love bread, rolls, pasta, and the like. So, the best breakfast I could have had on any holiday morning (most of all Christmas) was homemade bread. I have yet to be able to tackle homemade bread myself (excluding friendship bread), so for this week's Holiday Recipe Exchange challenge I am submitting these super easy, super delish. popovers.

(To see my other Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week Six, and Week Seven)

Before I became food blog obsessed, I had never heard of popovers. But they looked good and like rolls so I was in! Especially when I found this recipe! If you are a popover newbie, like me, I'll try to sum up what they are like:

They are like light, airy rolls...that are also sort of fried.

I know. Confusing. But trust me-goooood.

They're also pretty.

So, if you've got childrens running around your house, or maybe just an insatiable boy, or-heck-even just little adorable you, make these for breakfast, or to serve as a roll on the side. I especially encourage you to make these this Thanksgiving, or maybe Christmas. 

Note: These are best served fresh from the oven and hot, but if you keep them in a Ziploc bag, or something, they keep well for a little while, and you can just heat them up in your microwave for a bit and then voila! They're still good :).