Healthy Almond Meltaway Cookies.

Today I am bringing you an updated Healthy Almond Meltaway Cookies recipe. As most people in the world including my family are getting healthy I thought I would repost this yummy recipe. If you are anything like me, you still have to have something sweet while eating healthy. This recipe is even better then the original full fat version. I hope you all had a wonderful Christmas and New Year! In the next coming weeks I will be talking a bit more about the system we will be using to get healthy. Below is the original post as well as new photos. As a side note in the original post I announced I was moving back home to Florida. It is crazy to think we are two short months away from being here a full year! 

Today I am  taking a quick break from iTunes Tuesday to bring you delicious Almond Meltaway Cookies, that on top of being yummy are also healthy! As a side note I can officially tell you that we are moving home to Pensacola, Fl woohoo! Now back to your regularly scheduled programming  My mom loves almond so they were a hit with her as well as my dad and I. The original recipe comes from The Novice Chef. I changed the recipe up a bit to make it a little healthier . The original recipe also had a glaze on top, I did not include the recipe for this but feel free to stop over at The Novice Chef to get the original recipe.  Enjoy

Ingredients 

2 cups King Arthur Organic Unbleached Flour

1/2 teaspoon baking powder

1/4 teaspoon salt 
1 cup Organic Extra Virgin Coconut Oil

3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar

1 large egg

1 tablespoon almond extract

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. In measuring cup whisk together flour, baking powder and salt. In a stand mixer using flex edge beat Coconut Oil and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Using cookie scoop press dough into scoop making sure it is packed in scoop, release dough unto prepared baking sheet. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Cappuccino Chocolate Cookies

Today I bring you Cappuccino Chocolate Cookies, perfect for a rainy day. I have been reading the Hannah Swensen Book Series by Joanne Fluke, in each book Joanne includes several recipes for desserts as well as a few main courses. I have been wanting to try a recipe but had not had the chance until two weeks ago. A friend of ours had a family emergency so I offered to bring over Dinner and some dessert for the whole family.

This recipe makes somewhere in between 8 to 10 dozen cookies, if that is to much to eat at once feel free to freeze the extras 🙂 The recipe calls for espresso powder, I used Greek Nescafe Classic, next time I think I will try Coffee Extract.I did make a few changes to recipe to accommodate my taste. I absolutely love this recipe, I know I will continue making it for years to come! Enjoy 🙂

 

Ingredients:

4 sticks, (one pound) unsalted butter, melted

1/2 cup espresso powder

1 TBL 1 tsp vanilla extract

3 cups white granulated sugar

3 eggs, beat in measuring cup

2 tsp baking soda

1 tsp baking powder

3 cups milk chocolate chips (A bag plus half a bag of chips)

5  1/2 cups all purpose flour, measured with the scoop and level method

 

Directions

Mix into melted butter the espresso powder and vanilla extract, continue mixing until espresso powder is dissolved. Add in the sugar, eggs, baking powder, and baking soda, mix well. Add in the flour one cup at a time mixing until evenly distributed, continue until all flour has been added in. Mix in chocolate chips using a spatula. Using a medium cookie scoop, drop unto parchment lined cookie sheet, 12 to standard sheet pan. Flatten each cookie with a two inch flat surface (I used a small ramekin bottom). Place cookie sheets into a preheated 375 degree oven for 9-11 minutes. After they come out of the oven leave on pan for two minutes then transfer to cooling rack.

 

Asian Chicken Lettuce Wraps

My family loves P.F. Chang’s Lettuce Wraps, I can remember the very first time I ever had them. I was around 8 and we were visiting friends in Colorado. I remember my girlfriends and I using our chop sticks as drum sticks (much to the dismay of our parents) while we were waiting for the wraps to come out.  With our love of P.F. Chang’s and not having one close by to our new home, I knew I had to come up with a recipe.  Hope you enjoy my version of the wraps as much as we did! 🙂

Ingredients
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced finely
1/4 cup hoisin sauce
4 tablespoons Braggs Liquid Aminos
1 tablespoon rice wine vinegar
2 tablespoons freshly grated ginger
1 (8-ounce) can sliced water chestnuts, drained and diced
2 green onions, thinly sliced
Bunch of Romaine lettuce

Directions

Heat olive oil in a large saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar,and ginger until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes.
To serve, spoon several tablespoons of the chicken mixture into the center of  lettuce leaf, taco-style or if you are like me onto your plate.  Enjoy!

Classic French Sauces.

I made Chateaubriand a few weeks ago for my Mom on Mother’s Day. I made these two sauces for it. Both of these sauces are simple to make and are wonderful on their own as well as combined to make other sauces. First I made Espagnole Sauce which is the most time consuming of the two, the Demi-Glace uses all of the Espagnole Sauce. We had some of the Demi-Glace Sauce left after I made the Chateaubriand, so the next day I served it along with baked pork chops, it was wonderful!  These sauces will be made again and again in my house, they are so easy to make and really add something to whatever dish you are making. Check out the Chateaubriand Recipe Here.

Melting the butter.

Skimming the foam off the top of the melted butter.

The clarified butter.

The milk solids next to the clarified butter.

Measuring the flour.

Measuring the Clarified Butter.

Adding the Clarified Butter to my Stock Pot.

Adding in the chopped carrots.

Adding in the onions.

Sauteing the mirepoix.

Making the Sachet.

Adding in the flour to make the roux.

Whisking in the Stock.

Whisking in the tomato paste.

The Espagnole Sauce after adding in the paste.

The Espagnole Sauce coming to a boil.

Adding in the sachet.

Straining the sauce.

Adding in the Brown Stock to the Espagnole Sauce to make the Demi-Glace.

My little Sous Chef, Arianna.

The Demi-Glace boiling.

The Demi-Glace.

 

Clarified Butter

Ingredients 

1 stick unsalted butter

Directions

Heat butter over low heat in heavy bottom sauce pan. Simmer until foam starts to rise to the top of the butter. Begin to skim foam off top of butter, continue to skim foam. The foam is milk solids, keep the milk solids, they are great in mashed potatoes. Remove the clarified butter from heat. Clarified Butter can be kept in fridge for a month.

Espagnole sauce

Ingredients

1 cup onions, diced
½ cup carrots, diced
½ cup celery, diced
2 oz clarified butter
2 oz all-purpose flour
6 cups brown stock
¼ cup tomato purée

For Sachet:
1 bay leaf

½ tsp dried thyme

3-4 fresh parsley stems

4 inch square piece of cheese cloth

1 inch wide  piece of cheese cloth

To make sachet place parsley, thyme, and bay leaf in middle of square cheese cloth. Tie the sachet together with inch wide cheese cloth.

Directions

In a heavy-bottomed saucepan, place clarified butter. Add the mirepoix and sauté for a few minutes until it’s lightly browned. (Mirepoix is just a fancy word for diced carrots, onions, and celery) Don’t let it burn, though. Whisk the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a spoon to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a strainer. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Makes about 1 quart of Espagnole sauce.

Demi-Glace

Ingredients 

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems

Directions

Combine the Espagnole sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 20 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth if you used a sachet.

Makes about 1 pint of demi-glace.

Mothers Day Almond Cake with Almond Frosting

Today I bring you the requested Mother’s Day Cake. Last year for Mother’s Day I made a “Semi-Homemade” Cake but this year I went all out, completely homemade cake and frosting. You may have guessed by all of the different post that contain Almond that my mom is a huge fan of almond flavor! My mom grew up on Hough Bakery, her grandma would always get cakes from there on special occasions. Hough Bakery used almond flavoring in their cakes, I think this is where my mom got her love of almond flavor! I used a classic recipe from Cooks Illustrated but changed it up a bit, here is the original recipe Cake. I used a Classic Buttercream frosting from Savory Sweet Life, here is the original recipe Frosting, I also changed this one to reflect the almond flavor. I frosted the cake in Petal Effect but instead of using a round tip I used a large star tip.

My favorite type of cake flour.

Cake pan traced onto the parchment paper.

Greased cake round and pan.

Adding in the sugar.

Adding in the baking powder.

Cutting in the butter.

The wet newspaper in the foil.

Folding up the newspaper in the foil.

The folded newspaper and foil.

Creaming the butter into the flour and sugar mixture.

Mixing in the almond extract.

Adding in the egg white mixture.

Adding in the last of egg white mixture.

The cake ring formed around the cake pan.

The batter poured into the cake pan.

The baked cake.

The cake turned out of the pan.

The parchment paper peeling off.

The softened butter.

Creaming the butter.

Spreading the frosting on the first layer.

The second layer on top.

Using the frosting to fill in the gaps in between the layers.

Using a thin layer of frosting for the top of the cake.

Piping three large stars onto the side of the cake.

Use a spatula to drag half of the star towards yourself.

The finished cake.

The cut cake.

Ingredients 

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
3 teaspoons almond extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

Directions

Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick
cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and tap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measuring cup, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture
and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted
in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool completely.

Frosting:  Ingredients

2 cups unsalted butter (4 sticks or 1 pound), softened (but not melted!) Ideal texture should be like ice cream.
6-8 cups confectioners (powdered) sugar, SIFTED
2 tablespoons almond extract
up to 4 tablespoons milk or heavy cream

Directions

Beat butter for a few minutes with a mixer with flex edge beater on medium speed. Add 2 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) continue adding another 4 cups gradually until the sugar has been incorporated with the butter. Increase mixer speed to medium and add almond extract and 2 tablespoons of cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.

Before you place the first cooled cake layer on the cake stand place small strips of wax paper around the edge of the cake stand. Place a layer of frosting on the top of the first layer. Place your second cake layer on top, put a thin layer of frosting between the two layers of cake to fill the gap. At this point you can crumb coat the cake, I did not. Place your frosting in a piping bag, if you choose to do more then one color separate the frosting now. Pipe on three stars of frosting , using a thin spatula drag half of the star towards you. Continue this process until you have completely frosted the sides of your cake. To finish the petal effect pipe on three more stars but do not drag half of the stars. I choose to pipe pink stars on the top of the cake.

Spectacular Spaghetti Pie

Before we get into today’s recipe I thought I would mention the devastating flood that we had this week. I knew we were going to get storms and there was a possibility of a tornado but I never thought flooding!  We received over 26 inches of rain! We live on a small lake which came into our house, our street also flooded and almost came up to our front door. We where so blessed for having minimal damage but so many in Pensacola and the surrounding area have lost everything! Please keep Pensacola in your prayers!

Today I bring you Spectacular Spaghetti Pie, this dish is so simple to make and it tastes absolutely delish! We made it one day last week in between running errands and let me just say this will be added to our regular dishes for sure! We used whipped cream cheese but you are welcome to use regular cream cheese, next time I make it I think I will use lower fat cream cheese and sour cream to make it a bit healthier.

 

Cooking the pasta.

Browning the ground meat.

Our pasta sauce.

Pre-heating the oven.

Adding the sauce into the ground meat.

The sour cream and cream cheese.

Our cooked pasta in the greased pan.

The cream cheese mixture spread on the spaghetti.

Our cheese.

The cheese spread on top.

The rest of the sauce spread on top.

 

8 oz spaghetti noodles

8 oz jar of your favorite spaghetti sauce

1 pound ground sirloin

1/2 cup chopped onion

4 oz cream cheese softened

1/4 cup of sour cream

2 heaping cups of Mozzarella Parmesan Mixed cheese

Grease a 9 x 13 pan and Preheat oven to 350. Boil your spaghetti noodles until Al dente and drain. Brown your ground meat, drain off grease. Mix together your cream cheese and sour cream. Add your spaghetti sauce to your ground meat. Layer half of your noodles on the bottom of your greased pan, top with 2/3 cup of the shredded mozzarella and Parmesan cheese and spread on the cream cheese mixture, top with remaining noodles and then spread your spaghetti sauce with ground beef over top. Bake for 30 minutes, remove from oven sprinkle the rest of the mozzarella cheese and Parmesan cheese blend on top bake for another 15 minutes until it’s brown and bubbly.

Healthy Almond Meltaway Cookies.

Today I am  taking a quick break from iTunes Tuesday to bring you delicious Almond Meltaway Cookies, that on top of being yummy are also healthy! As a side note I can officially tell you that we are moving home to Pensacola, Fl woohoo! Now back to your regularly scheduled programming 🙂  My mom loves almond so they were a hit with her as well as my dad and I. The original recipe comes from The Novice Chef. I changed the recipe up a bit to make it a little healthier . The original recipe also had a glaze on top, I did not include the recipe for this but feel free to stop over at The Novice Chef to get the original recipe.  Enjoy 🙂

Adding in the baking powder to the flour and salt.

Mixing together the flour, salt, and baking powder.

Measuring the Organic Cane Sugar into my bowl.

The sugar and Coconut Oil.

Creaming the sugar and Coconut Oil.

Adding in the Almond extract and egg.

Adding in the flour to the dough.

The cookie dough all mixed up.

Using my cookie scoop to measure out the dough for each cookie.

Cookies ready to go into the oven.

Ingredients:

2 cups King Arthur Organic Unbleached Flour

1/2 teaspoon baking powder

1/4 teaspoon flaked sea salt (or can use regular table salt)

1 cup BetterBody Foods & Nutrition Organic Extra Virgin Coconut Oil

3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar

1 large egg

1 tablespoon almond extract

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. In measuring cup whisk together flour, baking powder and salt. In a stand mixer using flex edge beat Coconut Oil and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Using cookie scoop press dough into scoop making sure it is packed in scoop, release dough unto prepared baking sheet. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Saint Patrick’s Day Food

Happy Saint Patrick’s Day!  On Saint Patrick’s Day in the T household  we decided to go all out.I don’t think we have a lick of Irish blood in us but we sure love the food! We made Crock Pot Corned Beef & Cabbage recipe by Salt and Pepper Moms, as well as Irish Soda Bread and Irish Cream Dessert recipes below. For the Irish Soda bread, I followed the basic recipe but others include caraway seeds and raisins. You could also use green food coloring to give the bread some pizzazz. We bought Kerrygold Butter to go on the bread, and let me just say I think we will be buying the butter from now on! The Irish Cream Dessert original recipe came from Food Network UK, I changed it up a bit.

Irish Soda Bread

Flour, baking soda, and salt.

Adding in the Buttermilk.

Bread dough ready to be kneaded.

Bread on floured board.

Bread ready to go in the oven.

Bread out of the oven with Kerrygold Butter.

 

Ingredients

4 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk

Directions

Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball, dough will be shaggy. Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Bake for 30 minutes until the crust is dark golden brown and a knife comes out clean.

Irish Cream Dessert

Melting the butter.

Crushing the Gingersnaps.

Whipping the cream.

Whisking together the sweetened condensed milk and creamer.

The finished whipped cream.

Folding in the Whipped Cream into the Creamer mixture.

Lined ramekin with the gingersnap cookies mixture.

Pouring the cream into the ramekins.

Filled ramekin.

Filled ramekin topped with gingersnaps.

Ready to go into the freezer.

 

Ingredients 

20 gingersnap cookies

2 1/2 tablespoons butter, melted

1 cup heavy cream

12 oz  sweetened condensed milk

1/2 cup Baileys Irish Creamer, Original

4 Ramekins

Directions

Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processor, pulse gingersnap cookies with melted butter until small crumbs form for the crust. My food processor was not available so I left the ginger snaps a bit chunkier. If you do not have a food processor put cookies in Ziplock bag and crush with a can. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping. In a large bowl, Whisk heavy cream until soft peaks form. In a separate large bowl,  whisk together condensed milk and Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

Homemade Bread

As I have mentioned before Here, I have been making all of our bread homemade since the beginning of the year and I am loving it! I love how easy it is to make it and also knowing what is in my bread! Bread is a large part of my food pyramid lol, I have been trying to eat healthier but bread was one thing I was not willing to let go! The recipe I use has been adapted from Make and Take. I have been using King Arthur Flour for this recipe and love it! I have used their cake flour, all purpose and whole wheat flour for this recipe and each time it comes out wonderfully! As I have learned making bread takes time and practice, my first couple of loaves did not turn out as I would have liked but with each batch they would get better. This recipe makes two large loaves, I let mine rise for 5 hours but feel free to let rise for as little as 2 hours.

Pouring flour into mixing bowl.

Flour as well as salt in bowl.

Pouring in yeast.

In the warm water goes.

Ready to mix.

Dough all mixed up and the bowl is ready to be greased

Greased bowl ready to rises.

Greased cling wrap tightly covering bowl.

Bowl covered with cling wrap and towel set in a warm place to rise.

The dough after the full 5 hours of rising.

Cutting the dough into two pieces.

Ball of dough ready to be pulled into loaf.

After the two loaves rose for 30 minutes.

Loaves and water in oven ready to bake.

Baked bread.

Ingredients 

3 cups warm water

1 1/2 tablespoons granulated yeast

1 teaspoon kosher or other course salt

6 1/2 cups unbleached all purpose flour such as King Arthur Organic all purpose flour , plus more for dusting

Olive Oil for greasing bowl

Directions

In the bowl of Kitchen Aid mixer place all of your ingredients. Using flex edge beater mix until dough pulls off  bottom of bowl with no flour on bottom of bowl. While bowl is still raised and dough is still on beater grease all around the bowl with olive oil. Lower bowl and scrape dough off of beater. Grease Cling Wrap with Olive Oil, cover top of bowl with cling wrap making sure there is no air leaking into the bowl. Cover top of bowl with towel and place it in a warm spot. Let rise anywhere between 2-5 hours, I let my bread rise for the full 5 hours. Try not to move bowl from where you first placed it, the more you move it lets air drafts into the bowl. After you have let the bread rise set out two cookie sheets covered with parchment paper. Sprinkle flour on top of dough, using knife cut down the middle of the dough. Flour both hands generously, pull half of bread out of bowl. Pull all of the sides of the bread down onto the bottom to form a large round somewhat flat ball of dough, place unto one of your cookie sheets. Repeat with other half of dough. Cover both loaves with greased cling wrap and let rise for 30 minutes.  Preheat oven to 450. After 30 minutes of rising, slice tops of loaves and take cling wrap off. Place large pot of water on bottom rack of oven, this helps crisp the outside of the bread but keep the inside soft. Place bread into oven for 30-35 minutes, you will know the bread is done when you tap on the top of the bread and sounds hollow. Remove from oven and place bread onto cooling racks. Once the bread is cooled you can either slice it or if you are not going to eat both loaves within a couple days you can freeze the loaf. I slice into pieces for easy use and pull out of freezer what I need at that time.

30 Minute Healthy Dinner Rolls

For dinner today we are having Pressure Cooker Chicken, and I decided to make up quick dinner rolls to go with it. Let me just say I was shocked at how well these turned out! I adapted my recipe from Real Mom Kitchen. I wanted to make the rolls a bit healthier so I used Honey instead of sugar and Coconut Oil instead of regular oil. I also used cake flour instead of all-purpose since its all I had on hand today, I desperately need to run out to the store to buy more flour. I think I use 10 pounds of flour in a month, crazy! These rolls will become regulars in our house for sure!! Next time I think I will double the recipe and freeze half to pull out when ever we want rolls.

Proofed Yeast.

Mixing the dough.

Dough all mixed up, with the sides of the bowl clean.

The 12 sectioned rolls.

Forming the rolls.

Forming the other side of the roll.

Bottom of formed roll.

Rolls before sitting for 10 minutes.

After the rolls had sat.

Baked Rolls.

Finished product.

30 Minute Rolls

Ingredients

1 cup plus 2 Tbsp warm water
1/3 cup melted Coconut oil
2 Tbsp yeast
1/8 cup honey
dash of salt
1 egg
3½ cups cake flour

Instructions

Preheat oven to 400 degrees.
In the bowl of a stand mixer, combine water, oil, yeast, and honey. Allow mixture to rest for 15 minutes.
With the flex edge beater mix in salt and egg and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
Section dough into 12 balls. Shape dough by pulling sides and folding under into 12 balls and let rest for 10 minutes.
Place rolls on baking sheet lined with parchment paper. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.