Stuffed Buns

INGREDIENTS

600 g flour

2 tbsp sugar

1 tbsp dry yeast

1 tsp salt

300 ml lukewarm water

5 tbsps vegetable (or olive) oil

FILLING

500 g lean found beef

1 or 2 diced onions

1 tsp salt

1 tsp pepper

Egg wash:

1 egg

METHOD

• Add flour, yeast, sugar and salt in a bowl and mix
• Mix in lukewarm water
• Add vegetable oil
• Blend and knead into a stretchy dough
• Cover the bowl with a tea towel and rest the dough for an hour

FILLING

Be creative with your own filling (not too moist) such as Mexican pulled chicken, spinach and feta, sweet coconut, spicy pulled pork, or bobotie mince.

For this filling:

• Dice the onion

• Add a drizzle of oil to a hot pan and fry the onions until golden.
• Add and brown the meat
• Add salt and pepper and any desired spices
• Let mixture cool

ASSEMBLY

• Knead the dough briefly and divide in half and in 8 – 16 pieces of about 60g each
• Roll each piece in a ball and create a flat round circle of about 3.5” / 9 cm in diameter
• Add one tbsp of the meat filling in the centre and pinch closed like a little purse
• Turn it over and finish it into the shape of a mini bread roll
• Place on parchment paper on baking tray
• Repeat until you have 16 buns of the same size
• Cover the buns and let it rise for another 30 minutes
• Make an egg wash by beating one egg well with a fork
• Brush each bun with egg wash and sprinkle sesame or poppy seeds on top
• Bake for 20 minutes at 360 degrees F until nicely brown on top

16 stuffed buns finished with egg wash and a sprinkling of sesame seeds

Soft and flavourful!

Rhubarb and Strawberry Jam

This is one of my favourite jam recipes! Watch the jam carefully so that it does not burn right at the end!

Yield: About 5 half-pint jars

Strawberries not only sweeten this jam but also help it keep its deep red color for months.

Ingredients

2 lbs rhubarb, trimmed of any green or soft areas, cut into ½-inch cubes (about 6 cups) — 907 g

1 lb strawberries, rinsed, hulled, and diced (about 3 cups) — 454 g

2 cups sugar

⅓ cup water

¼ cup freshly squeezed lemon juice

Instructions

1. Prepare for Water-Bath Canning

Sterilize your jars and keep them hot in the canning pot. Put a small plate in the freezer. Place flat lids in a heatproof bowl. (See standard canning instructions if needed.)

2. Cook the Fruit

In a wide 6–8 quart preserving pan, combine rhubarb, strawberries, sugar, and ⅓ cup water. Cook over medium-high heat, stirring frequently, for 10–15 minutes, until the juices just cover the fruit. Pour the mixture into a colander set over a large bowl and stir gently to drain off the juice. Return the juice to the pan and bring to a boil over high heat. Boil, stirring occasionally, until reduced to about 1½ cups (about 20 minutes).

3. Cook the Jam

Return the fruit and accumulated juice to the pan. Add lemon juice and bring to a simmer. Simmer, stirring frequently, for about 15 minutes. To test for readiness: spoon a small dab onto the chilled plate and return it to the freezer for 1 minute—if it becomes somewhat firm (not gelled), it’s ready. Skim off any foam. Stir gently for a few seconds to distribute the fruit evenly.

4. Prepare the Jars

Ladle boiling water from the canning pot into the bowl holding the lids. Remove jars from the canning pot, pour out the water, and place them upright on a folded towel. Drain the water off the jar lids.

5. Fill and Process the Jars

Ladle hot jam into the jars, leaving ¼ inch headspace. Wipe rims clean. Add lids and screw rings on until fingertip tight. Return jars to the canning pot, ensuring water covers them by at least 1 inch. Bring to a boil and process for 5 minutes. Remove jars and let rest on a folded towel. Do not disturb for 12 hours. After 1 hour, check that the lids have sealed (they should not flex when pressed). If a jar hasn’t sealed, refrigerate and use immediately.

6. Store

Label sealed jars and store in a cool, dark place.

Cinnamon Buns

TIME: 45 minutes, plus rising, cooling, and icing

(Prep: 30 minutes; Bake: 15 minutes)

YIELD: 12 large buns

FOR THE DOUGH

1 cup (227 grams) warm milk

2 large eggs, at room temperature

5 tablespoons (71 grams) unsalted butter, softened

4½ cups (540 grams) unbleached all-purpose flour

½ cup (99 grams) sugar

2½ teaspoons instant yeast

1½ teaspoons salt

FOR THE FILLING

5 tablespoons (71 grams) unsalted butter, very soft

1 cup (213 grams) packed light or dark brown sugar

3 tablespoons (15 grams) ground cinnamon

FOR THE ICING

3 ounces (85 grams) cream cheese, softened

4 tablespoons (57 grams) unsalted butter, softened

1½ cups (171 grams) confectioners’ sugar, sifted

½ teaspoon pure vanilla extract

INSTRUCTIONS

1 — MAKE THE DOUGH

In a large bowl (or the bowl of a stand mixer), mix together the milk, eggs, butter, flour, sugar, yeast, and salt with the handle of a wooden spoon (it’s easier to clean!) until combined.

If kneading by hand: lightly flour your work surface, and transfer your dough to it. Knead the dough until smooth and soft, about 7 minutes.

If kneading by machine: use the dough hook attachment, and mix on medium-low speed until no dry patches of flour remain, then increase the speed to medium and knead the dough until it is smooth, elastic, and pulling away from the sides of the bowl, about 5 minutes.

Transfer the dough to a greased bowl (or leave it in the mixer bowl) and cover.

2. Let the dough rise until it’s puffy and nearly double in size, 1 to 2 hours depending on how warm it is in your kitchen.

3. Lightly grease your work surface with cooking spray or vegetable oil, then lightly grease a 13-by-9-inch pan with cooking spray or butter and set aside. Transfer the dough from the bowl to the work surface.

With the palm of your hand, gently press on the dough to deflate it. With a lightly floured rolling pin, roll the dough into a 16-by-21-inch rectangle.

4 — MAKE THE FILLING

Spread the butter onto the dough in an even layer, like you’re buttering a (big!) piece of toast.

In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it all over the buttered dough.

5. Starting with a short end, roll the dough into a log. With a butter knife, score the log crosswise to make 12 equal pieces, just marking the surface without cutting through the dough.

Then, using a serrated knife or a long piece of unflavored dental floss, slice the dough at the score marks into individual buns.

6. Place the buns, cut side down, in the greased pan. Cover the pan and let the buns rise until they’re puffy and nearly double in size, about 30 minutes.

7. While the buns are rising, preheat the oven to 400°F.

Uncover the buns and bake until golden brown, about 15 minutes.

8 — MAKE THE ICING

In a small bowl, combine the cream cheese, butter, confectioners’ sugar, and vanilla, and mix with a spoon or rubber spatula until smooth.

9. Remove the buns from the oven and set on a wire rack to cool in the pan until they’re just warm to the touch.

Spread the icing on the buns while they’re warm. Serve the buns warm or at room temperature.

Storage

The cinnamon buns will keep, well wrapped, at room temperature for a day or so.

Spinach and Feta Pastry Pockets

TIME: 1 hour 25 minutes, plus chilling and cooling

(Prep: 1 hour; Bake: 20 to 25 minutes)

YIELD: 4 pastry pockets, enough for 8 people

FOR THE DOUGH

1½ cups (180 grams) unbleached all-purpose flour

½ teaspoon salt

2 ounces (57 grams) cream cheese, cold, cut into ¼-inch cubes

6 tablespoons (85 grams) unsalted butter, cold, cut into ½-inch cubes

4 to 6 tablespoons (57 to 85 grams) ice water

FOR THE FILLING

One 10-ounce (283-gram) package frozen spinach, thawed and drained

1 tablespoon (12 grams) olive oil

½ cup (71 grams) diced onion

1 clove garlic, minced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint or dill

⅛ teaspoon ground nutmeg

½ teaspoon salt

⅛ teaspoon black pepper

1 large egg, lightly beaten

1 cup (143 grams) crumbled feta cheese

2 tablespoons (12 grams) finely grated Parmesan cheese

1 large egg whisked with

1 tablespoon water, for egg wash

Salt and black pepper, for topping

INSTRUCTIONS

1 — MAKE THE DOUGH

In a large bowl, whisk together the flour and salt. With your fingertips, work the cream cheese into the flour until it’s the size of small peas. Add the butter and work it in the same way you did the cream cheese, leaving some pieces the size of a nickel.

Sprinkle 4 tablespoons (57 grams) ice water over the flour mixture. Stir with a fork, sprinkling in additional ice water, 1 teaspoon at a time, until the mixture is evenly moistened and starts to form clumps.

2. Turn the mixture out onto a piece of parchment paper and use the parchment to help you fold the dough over on itself until it holds together. Sprinkle any dry sections with more water as needed; it will look shaggy but cohesive.

Use a bench knife to divide the dough into two even pieces. Pat each half into a square that’s about 1 inch thick. Wrap each piece tightly with plastic wrap and refrigerate for 30 minutes.

3. Remove the dough from the refrigerator. Lightly flour a piece of parchment paper, then unwrap one piece of dough and place it on the parchment.

With a lightly floured rolling pin, roll the dough into a rough 9-by-11-inch rectangle that’s about ⅛ inch thick, dusting the dough with more flour and lifting it off the parchment and flouring underneath it to prevent sticking.

If the dough becomes delicate or warm, refrigerate it for 5 to 10 minutes to firm up.

Repeat with the second piece of dough.

4. Transfer the sheet of dough (still on the parchment paper) to an 18-by-13-inch rimmed baking sheet. Repeat the rolling with the second piece of dough, place it on its own lightly floured parchment, then stack it on top of the first.

Transfer the baking sheet to the refrigerator and chill for 30 minutes.

5 — MAKE THE FILLING

Squeeze the spinach over a colander to remove as much excess water as possible. Place in a large bowl.

6. Heat a medium skillet over medium heat, then add the oil and onion. Cook, stirring occasionally, until soft, about 5 minutes.

Add the garlic and continue cooking until softened and fragrant, 1 to 2 minutes.

Remove from heat and transfer to the bowl with the spinach. Let cool.

7. Add the parsley, mint, nutmeg, salt, and pepper to the bowl. Toss with a spoon to combine.

Stir in the egg, then the feta and Parmesan cheese, until well combined.

8. Remove the baking sheet from the refrigerator and transfer the pieces of dough (still on parchment) onto a work surface.

Working with one piece of dough at a time, cut each rectangle in half crosswise so that you have four 9-by-5½-inch rectangles.

9. Return the dough rectangles to the baking sheet, arranging them in a single layer with the short side facing you.

Divide the filling evenly between the rectangles, placing the filling on the bottom half of each one and leaving the top half empty and a ¾-inch border around the three sides of the bottom half.

10. Working with one rectangle at a time, lightly brush the edges with some of the egg wash, then fold the empty half of the dough over the filling, gently stretching it until the edges meet.

Press the edges together, then use the tines of a fork to seal.

11. Brush the tops with more of the egg wash and sprinkle with salt and pepper.

Refrigerate the filled pastry pockets (still on the baking sheet) for 20 minutes. While the pastry pockets chill, preheat the oven to 425°F.

12. Remove the baking sheet from the refrigerator, transfer to the oven, and bake until the pastry pockets are lightly browned on top and around the edges, about 20 to 25 minutes, turning the pan from front to back after 10 minutes so they brown evenly.

13. Remove the pan from the oven and use a spatula to transfer the pastry pockets to a wire rack.

Let cool for a few minutes; serve warm or at room temperature.

Storage

Store the fully cooked pastry pockets, well wrapped, in the refrigerator for up to 3 days.

Reheat in a toaster oven or low oven.

Pizza Party Buns

You’ve had cinnamon rolls, but have you ever had a pizza roll?

These spirals are filled with pizza sauce and cheese (and pepperoni, if you’d like) for a very portable, on-the-go version of pizza that would be great in a lunch box.

TIME: 55 minutes, plus rising and cooling

(Prep: 25 minutes; Bake: 25 to 30 minutes)

YIELD: 16 buns

FOR THE DOUGH

¾ cup (180 grams) warm milk, preferably whole 3 tablespoons (38 grams) olive oil 1 tablespoon (12 grams) sugar 2 teaspoons (6 grams) instant yeast 2½ cups (300 grams) unbleached bread flour 1 teaspoon salt

FOR THE ASSEMBLY

¾ cup (194 grams) pizza sauce, plus more for dipping 1½ cups (170 grams) grated mozzarella or Monterey Jack cheese 2 ounces (56 grams) thinly sliced, chopped pepperoni (optional)

INSTRUCTIONS

1 — MAKE THE DOUGH

In a large bowl, combine the milk, oil, salt, flour, and yeast, and stir with the handle of a wooden spoon until the dough forms. Lightly flour your hands and then transfer the dough to it. Knead by hand until you have a smooth, soft dough, about 2 minutes.

2. Return the dough to the bowl, cover, and let rise until puffy and double in size, about 45 minutes.

3. Lightly grease your work surface with some cooking spray or a little bit of vegetable oil. Use a flexible plastic scraper to gently ease the dough out of the bowl onto the work surface. Press the dough lightly with your palm to deflate it.

Line two 18-by-13-inch rimmed baking sheets with parchment paper and set nearby.

4. With a lightly floured rolling pin, roll the dough into a 12-by-18-inch rectangle (use a ruler to check), then arrange the dough so the long side is facing you.

5 — ASSEMBLE THE BUNS

Dollop the pizza sauce onto the rolled-out dough, and spread it into an even layer with an offset spatula or the back of a spoon, covering all but a ½-inch strip along the long side of the rectangle that is farthest from you.

Top with the cheese and the pepperoni, if using, avoiding the sauceless strip.

6. Starting with the edge closest to you, roll the dough into a tight log. When you get to the other edge, pinch the dough to seal.

7. With a butter knife, score the log crosswise to make 16 equal pieces, each about 1½ inches wide, just marking the surface without cutting through the dough. Then, using a serrated knife or a long piece of unflavored dental floss, slice the dough at the score marks into individual buns.

8. Place the buns cut side up on the prepared baking sheets, 8 per pan, spacing them evenly.

9. Cut two large pieces of plastic wrap and grease each on one side with cooking spray, then cover the baking sheets with the plastic wrap, greased side down, and let the buns rise for 1 to 1½ hours, until they’re nicely puffed.

Toward the end of the rising time, arrange one oven rack in the top third of the oven and one in the bottom third, then preheat the oven to 350°F.

10. Uncover the baking sheets, transfer to the oven, and bake for 25 to 30 minutes, rotating the pans from top to bottom and turning them from front to back halfway through the baking time, until the buns are light golden brown.

Remove from the oven and serve warm, with additional pizza sauce on the side for dipping, if you’d like.

Storage

Store any leftover buns, tightly wrapped, in the refrigerator for up to 3 days.

Reheat, covered, for about 10 minutes in a 350°F oven or very briefly in a microwave before serving.

Ranch Monkey Bread

Ranch dressing:

Great as a dip for pizza or veggies, but even better as a seasoning for this fun pull-apart bread, which is made by rolling dough into bite-size balls, then dousing them with butter and homemade ranch powder. Make this for your next movie night; it’ll be gone before you’ve even decided what to watch.

TIME: 1 hour 45 minutes, plus rising and cooling

(Prep: 35 minutes; Bake: 25 to 30 minutes)

YIELD: One 8-inch round loaf, enough for 4 people

FOR THE RANCH COATING

3 tablespoons (23 grams) buttermilk powder

3 tablespoons (15 grams) grated Parmesan cheese

1 teaspoon dried chives

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

2 tablespoons (28 grams) unsalted butter, melted

3 tablespoons (42 grams) mayonnaise

1 tablespoon olive oil

FOR THE DOUGH

½ cup (120 grams) warm water

2 teaspoons (8 grams) buttermilk powder

1½ teaspoons (5 grams) active dry yeast

2 cups (240 grams) unbleached all-purpose flour

1 teaspoon salt

2 tablespoons (28 grams) unsalted butter, softened

INSTRUCTIONS

1 — MAKE THE RANCH COATING

In a large bowl, whisk together the buttermilk powder, cheese, chives, garlic powder, onion powder, pepper, and salt. In a second small bowl, whisk together the melted butter, mayonnaise, and olive oil until smooth. Set both aside while you make the dough.

2 — MAKE THE DOUGH

In another large bowl (or the bowl of a stand mixer), combine the water, buttermilk powder, yeast, flour, salt, and butter, and mix with the handle of a wooden spoon until a shaggy dough begins to form.

If kneading by hand: Lightly flour your work surface, then transfer the dough to it. Knead until the dough comes together smoothly, adding more flour if needed. It should take about 10 minutes.

If kneading by machine: Use the dough hook attachment and mix on medium to medium-high until the dough is soft and smooth, about 5 minutes.

Transfer the dough to a lightly greased bowl (or just leave it in the mixer bowl).

3. Cover the bowl and let the dough rise until it’s puffy and doubled in size, about 45 minutes to 1 hour.

4. Lightly grease an 8-inch round pan with cooking spray or butter; set aside.

Lightly flour your work surface. Gently deflate the dough, turn it out, and divide it in half. Roll each half into a log 18 inches long, then use a bench knife to divide each log into 16 equal pieces (for a total of 32 pieces).

5. Use a big slotted spoon to toss the dough balls in the butter mixture to coat, then scoop out and place in the bowl with the ranch powder. Roll the dough balls to thoroughly coat. Repeat with the remaining half of dough, placing them in a single layer in the prepared pan. (Reserve any butter mixture left behind—you’ll use it to brush the top of the monkey bread later.)

6. Cover the pan and let the dough rise until it’s visibly puffy, about 25 minutes. Toward the end of the rising time, preheat the oven to 350°F.

7. Uncover the pan, transfer to the oven, and bake until the monkey bread is golden brown and springs back when pressed lightly, 25 to 30 minutes.

8. Remove from the oven and immediately brush all over with the remaining butter mixture. Sprinkle with extra Parmesan cheese if desired. Let cool until warm; serve directly from the pan.

TIP:

If you don’t want to make homemade ranch powder, use a 1-ounce (28-gram) packet of ranch dressing mix instead. Replace the buttermilk powder, cheese, chives, garlic powder, onion powder, and pepper with the contents of the packet and mix together.

Cheese Not-Its

TIME: About 30 minutes, plus chilling and cooling

(Prep: 15 minutes; Bake: 15 to 18 minutes)

YIELD: About 80 crackers

Ingredients

2 cups (226 grams) grated sharp cheddar cheese

8 tablespoons (113 grams) unsalted butter, softened

1½ cups (180 grams) unbleached all-purpose flour

½ teaspoon salt

½ teaspoon dried mustard powder

½ teaspoon paprika

⅛ teaspoon cayenne pepper (optional)

1½ to 3 teaspoons water

Instructions

1. In the bowl of a stand mixer fitted with the beater attachment, combine the cheese, butter, flour, salt, mustard powder, paprika, and cayenne, if using.

2. Mix on medium-low speed until the mixture starts to come together and looks like dough. (You’ll still see big shreds of cheese.) Stop the mixer and grab a handful of dough. If it holds together easily when you squeeze it, it’s ready for the next step. If not, add 1½ teaspoons water and mix again, then repeat the squeeze test and add additional water as necessary. (You may need as much as 3 teaspoons total.)

3. Scoop about half the dough onto a sheet of parchment paper, pat into a rectangle, and sprinkle lightly with flour. With a lightly floured rolling pin, roll the dough out until it’s ⅛ inch thick, dusting the dough with more flour if it starts to seem sticky.

4. Use a pizza cutter or knife to cut the dough into strips that are about 1 inch wide, then cut across the strips to make 1-inch squares, taking care not to cut the parchment paper underneath. Don’t worry if some are scraggly on the edges! Prick the squares with a fork. (Dip the tines into flour if the fork is sticking.)

5. Slide the parchment onto an 18-by-13-inch rimmed baking sheet. Repeat the rolling and cutting with the other half of the dough on a second sheet of parchment paper. Stack the second sheet of dough (still on its parchment) on top of the first, then put the baking sheet into the freezer and let the dough chill for 30 minutes. Chilling the dough keeps the crackers from spreading too much in the oven, so don’t skip this step!

6. While the dough chills, arrange one oven rack in the top third of the oven and one in the bottom third, then preheat the oven to 400°F.

7. Remove the baking sheet from the freezer and slide one of the pieces of parchment onto an 18-by-13-inch rimmed baking sheet. Use your hands to separate all the individual pieces so that they’re no longer touching.

8. Transfer both baking sheets to the oven and bake for 15 to 18 minutes, rotating them from top to bottom and turning them back to front halfway through the baking time, until the crackers are golden brown on the top and edges. Remove the pans from the oven and set on wire racks. Let the crackers cool completely on the baking sheets.

The crackers will keep in an airtight container at room temperature for 1 week. (But betcha they’re gone long before then!)

Sesame-Seedy Crackers

TIME: About 35 minutes, plus cooling

(Prep: 15 minutes; Bake: 20 to 22 minutes)

YIELD: 50 crackers

Ingredients

½ cup (72 grams) almond flour

½ cup (57 grams) whole wheat flour

3 tablespoons (27 grams) sesame seeds

½ teaspoon salt

½ teaspoon baking soda

¼ to ½ teaspoon freshly ground black pepper (optional)

2 tablespoons (25 grams) olive oil

1 tablespoon (20 grams) maple syrup or 2 teaspoons sugar

2 to 3 tablespoons (28 to 43 grams) warm water

Method

1. Preheat the oven to 325°F. In a medium bowl, combine the almond flour, whole wheat flour, sesame seeds, salt, baking soda, and pepper, if using, and stir well, breaking up any clumps.

2. Using your fist, make a hole in the center of the dry ingredients, then pour the oil and maple syrup into the hole. Use a fork or your clean hands to work the oil and syrup into the flour mixture evenly. Stir in 2 tablespoons of the water. Knead the mixture lightly in the bowl with your hands to form a cohesive dough. It should feel like soft Play-Doh; if it’s too dry, knead in additional warm water 1 teaspoon at a time.

3. Place a piece of parchment paper on your work surface and grease lightly with cooking spray or butter. Set the dough on the parchment, and shape the dough into a flat rectangle.

4. Lightly grease a second piece of parchment with cooking spray or butter, and place on top of the dough, greased side down, so the dough is sandwiched between the two sheets of parchment. With a rolling pin, roll the dough into a thin, even layer. Transfer the entire sheet of dough (still on the parchment) to an 18-by-13-inch rimmed baking sheet, then peel off the top layer of parchment paper.

5. Bake until the crackers start to dry out, about 10 minutes. Remove the pan from the oven, and use a pizza cutter to cut the sheet of crackers into pieces. (They don’t have to be perfect, and be careful not to touch the hot pan as you cut.) Return the pan to the oven, and bake the crackers until they are starting to look brown around the edges, 10 to 12 minutes more.

6. Remove the pan from the oven and set on a wire rack. Let the crackers cool completely before breaking them apart.

Store crackers in an airtight container at room temperature for up to 5 days, or in the refrigerator for 1 to 2 weeks.

Crunchy Breadsticks

TIME: About 35 minutes, plus resting, rising, and cooling

(Prep: 10 minutes; Bake: 24 to 26 minutes)

YIELD: 30 to 40 breadsticks

Ingredients

1 ½ cups (180 grams) unbleached all-purpose flour

½ cup (114 grams) cool water

2 tablespoons (25 grams) olive oil

2 tablespoons (12 grams) finely grated Parmesan cheese

1 teaspoon instant yeast

½ teaspoon salt

1 tablespoon (9 grams) sesame seeds, for topping

TIP: Not a fan of sesame seeds? Use an equal measure of poppy seeds, everything bagel seasoning, or flaky sea salt instead!

Method

1. Line two 18-by-13-inch rimmed baking sheets with parchment paper. Lightly grease the parchment with cooking spray or butter.

2. In a medium bowl, combine the flour, water, oil, cheese, yeast, and salt. Mix until you have a rough dough.

3. Lightly dust your work surface with flour, then transfer the dough to it. Knead the dough until it’s well combined and smooth, 2 to 3 minutes. Cover the dough with an overturned bowl and let rest for 10 minutes. (This relaxes the gluten formed by kneading.)

4. Uncover the dough, add some more flour to your work surface, then knead the dough again until smooth and slightly resistant to stretching, 1 to 2 minutes. Transfer the dough to a bowl, cover, and refrigerate for 10 minutes.

5. Transfer the dough to a clean work surface and use a lightly floured rolling pin to roll it into an 8½-by-12½-inch rectangle. (Use a ruler to check!) Stretch the dough gently by hand, as needed, to obtain these measurements.

6. Spray or brush the dough with a bit of water and sprinkle with the sesame seeds.

7. Cut the dough in half to make two 8½-by-6¼-inch rectangles. For each rectangle, slice it lengthwise into two along its long dimension, then cut each rectangle crosswise into seventeen ¼-inch–wide strips. (If desired, twist each strip by holding one end in each hand and rotating in opposite directions.)

Transfer the cut strips of dough to the prepared baking sheets. Cover with large pieces of plastic wrap brushed on the underside with cooking spray, then cover the baking sheets with clean kitchen towels. Let the breadsticks rest at room temperature for about 30 minutes.

8. While the dough is rising, arrange one oven rack in the top third of the oven and one in the bottom third. Preheat the oven to 375°F. Uncover the breadsticks and transfer them to the oven. Bake for 24 to 26 minutes, switching the pans from top to bottom and turning them front to back halfway through baking, until the breadsticks are light golden brown and crisp.

9. Remove the pans from the oven and cool the breadsticks completely on the pans before serving.

Store leftover breadsticks in an airtight container at room temperature for up to 3 days.

Sausage Rolls

TIME: 50 minutes, plus chilling

(Prep: 25 minutes; Bake: 20 to 25 minutes)

YIELD: 12 sausage rolls

Ingredients

1 ½ cups (180 grams) unbleached all-purpose flour

½ teaspoon salt

2 ounces (57 grams) cream cheese, cold, cut into

½-inch cubes

6 tablespoons (85 grams) unsalted butter, cold, cut into ½-inch cubes

4 to 6 tablespoons (57 to 85 grams) ice water

4 raw breakfast sausages (about 14 ounces or 397 grams) or

3 (7-ounce or 198-gram) packages precooked breakfast sausage links

1 large egg whisked with

1 tablespoon water, for egg wash 1 to 2 tablespoons everything bagel seasoning (optional)

Method

1. In a large bowl, whisk together the flour and salt. With your fingertips, work the cream cheese into the flour until it’s the size of small peas. Add the butter and work it in cold, the same way you did the cream cheese, leaving some pieces the size of a nickel. Sprinkle 4 tablespoons (57 grams) ice water over the flour mixture. Stir with a fork, sprinkling in additional ice water, 1 teaspoon at a time, until the mixture is evenly moistened and starts to form clumps.

2. Turn the mixture out onto a piece of parchment paper and use the parchment to help you fold the dough over on itself until it holds together. Sprinkle any dry sections with more water as needed; it will look shaggy but cohesive. Pat the dough into two even pieces. Pat each half into a 7-by-5-inch rectangle, wrap each piece tightly with plastic wrap and refrigerate for 30 minutes.

3. Remove the dough from the refrigerator. Lightly flour a piece of parchment paper, then unwrap one piece of dough and place it on the parchment. With a lightly floured rolling pin, roll the dough into a 7-by-10-inch rectangle. Lift the dough now and again, running a bench scraper under it and flouring lightly around and under the dough to prevent sticking. If your dough becomes too soft, put it in the refrigerator for about 5 to 10 minutes to firm up before continuing to roll. Repeat with the second piece of dough.

4. Line an 18-by-13-inch rimmed baking sheet with parchment and set nearby. Use a pizza cutter or knife to trim the short sides of each piece of dough for neater edges, then cut each piece in half crosswise to get four 7-by-5-inch rectangles. If using raw sausage, lay 1 sausage along the short side of a rectangle of dough, then roll the dough around the sausage to enclose it; pinch the seam to seal. If using precooked sausage links, arrange 2 links in a line along the short side of a rectangle of dough, then arrange another 2 links in the same way right next to the first; layer 2 more on top to create a pyramid, then roll and pinch as above.

5. Arrange the sausage roll seam side down and press slightly. Repeat with the remaining dough and sausages so that you have 4 stuffed rolls. Set the finished rolls on the prepared baking sheet, leaving 1 to 2 inches between each, and refrigerate for 20 minutes. Meanwhile, preheat the oven to 425°F.

6. Remove the pan from the refrigerator and brush the top of each sausage roll with some of the egg wash, then sprinkle with the everything bagel seasoning, if using.

7. Bake until the sausage rolls are lightly browned on top and around the edges, about 20 to 25 minutes, turning the pan from front to back after 10 minutes so that they brown evenly. Remove from the oven and set on a wire rack to cool for a few minutes, then slice each roll into 3 pieces and serve warm or at room temperature.

Store the fully cooked rolls, well wrapped, in the refrigerator for up to 3 days. Reheat in a toaster oven or low oven.

TIP

If you’re using raw sausage instead of precooked in your sausage rolls, you need to make sure you follow best food safety practices. Wash your hands, tools, cutting boards, and anything else that comes in contact with the raw meat immediately with hot, soapy water.