French Bread Buns

These French bread buns are basically exactly what they sound like: a little French bread sandwich roll.  They are really great for chicken salad sandwiches, sloppy joes, pulled pork sandwiches, and more.  My husband likes to toast them up with a little butter and throw an egg on it for breakfast.  We recently ate them with tuna salad sandwiches and with chicken caesar sandwiches (the chicken caesar ones will be posted next week so look out for those!) and they were just awesome all around.

French Bread Buns

Number of Servings: 8 large sandwich buns
Time to Prepare: 2 hours 30 minutes

• 1 1/2 cups warm water
• 1 Tbsp active dry yeast
• 2 Tbsp sugar
• 2 Tbsp canola oil
• 1 tsp salt
• 4 cups flour (more or less)
• 1-2 Tbsp corn meal

In the bowl of a stand mixer, combine the warm water, yeast, and sugar for about 5 minutes until it is foamy.  Stir in oil, salt, and 2 cups flour.  Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl.  Knead the dough in the stand mixer for about 5 minutes, until smooth and elastic.  Lightly spray a large bowl with cooking spray and place the dough in the bowl, turning to coat.  Cover and let the rise until doubled, about an hour.

Lightly punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.  Form each piece into a ball and let rest for 10 minutes.  Roll each ball into an oblong shape, about 5-6 inches long and 1 1/2 inches wide.  Place the rolls on a lightly greased baking sheet about an inch or two apart (you will probably need two baking sheets).  Sprinkle with corn meal, cover loosely, and let rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees.  Using a sharp knife, cut a slash down the center of each roll (the long way--as in the picture above) or three slashes diagonally across each roll.  Place a small, oven-safe dish in the oven with about 1 cup of hot water (I just use my Pyrex liquid measuring cup).  Bake bread for 12-15 minutes, until lightly browned and cooked through.

Source: adapted from Mel's Kitchen Cafe

Sweet Chili Edamame

I know some people are hating on soy lately, but man do I love edamame.  The bright, happy green always livens up my plate.  And getting a little dirty eating it with my hands kind of makes me feel like a kid again.  Plus, when you get the little microwavable bags from Costco, it is SO easy to prepare.  I've been trying to experiment with different ways to serve it so I randomly threw this one together the other day and we absolutely loved it.  So much so that I made it again just a few days later (repeating a recipe that soon after making it once almost never happens around here).  The sweet chili sauce pairs so nicely with the garlic and you get this great sweet and tangy flavor going on.  Just try it, you'll see what I mean.

Sweet Chili Edamame

Number of Servings: 4
Time to Prepare: 15 minutes

• 2 Tbsp butter
• 1 Tbsp minced garlic
• 9 oz frozen (in shell) edamame
• 1 Tbsp Thai sweet chili sauce
• kosher salt

Melt butter in a small saute pan over medium-low heat.  Stir in garlic and cook, stirring frequently, until golden brown, about 8 minutes.

While the garlic browns, cook the edamame according to the package instructions.

Place cooked edamame in a small serving bowl.  Scrape butter and garlic into the bowl.  Add Thai sweet chili sauce and stir to combine.  Season with kosher salt to taste.

Source: Myself
Produce Used: Garlic, edamame

Sweet Potato and Chicken Curry

I love curries.  They are always full of great flavor from the different spices and the aromas as you cook then are mouth-watering.  This is an especially great curry, in my humble opinion.  It is full of protein from the chicken and garbanzo beans, and loaded up with veggies too.  I particularly love the sweet and tangy balance that you get from the sweet potatoes and the tomatoes. 

Sweet Potato and Chicken Curry

Number of Servings: 4-6
Time to Prepare: 1 hour 30 minutes

• 2 tsp curry powder
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• 1 bay leaf
• 3 tsp canola oil, divided
• 2 to 3 chicken breasts, cut into 1" cubes
• 1 medium onion, vertically sliced (about 1 1/2 cups)
• 1 1/2 tsp minced fresh ginger
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (undrained)
• 2-3 small sweet potatoes, peeled and cut into 1/2" cubes (about 2 cups)
• 1 (15.5 oz) can garbanzo beans, rinsed and drained
• 1/2 cup frozen peas
• 3 small carrots, finely grated
• 1/2 Tbsp lemon juice

In a small bowl, combine the curry powder, coriander, turmeric, salt, pepper, cayenne, and bay leaf.

Heat 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add the chicken to the pan and saute for 5 minutes or until browned, stirring occasionally.  Remove the chicken to a plate and reduce heat to medium.  Add the remaining 1 1/2 tsp oil, then add the onion and cooking for 10 minutes or until tender and golden.  Increase heat to medium-high, return chicken to pan and cook one minute to warm the chicken.  Stir in ginger and garlic and cook for one minute, stirring constantly.  Add curry powder mixture, chicken broth, and tomatoes and bring to a boil.  Cover, reduce heat, and simmer for 30 minutes.

Stir in the sweet potato and garbanzo beans.  Turn heat to medium high and bring to a boil.  Cook uncovered for about 20 minutes, or until the sweet potatoes are tender.  Stir in peas and carrots and cook for 5 minutes.  Remove from heat, discard the bay leaf, stir in lemon juice, and serve over rice.

Source: adapted from Perry's Plate
Produce Used: Onion, ginger, garlic, sweet potato, peas, carrots, lemon

Chicken Tikka Flatbread Pizza

I have to just tell you how much I love the blog Mel's Kitchen Cafe.  I don't even remember how I came across it, but I have been following it for a couple years now, and I just adore her recipes.  I also kind of adore her and wish she was my friend in real life.  But she is definitely my best friend in the kitchen, whether she knows it or not.  I have so many recipes from her that we all love, many of them being awesome 20-minute meals.  And they're not just quick and easy, they always taste great too!  This flatbread pizza is a perfect example.  Assuming you have some flatbread (homemade or store bought) and some cooked chicken (rotisserie chicken works great here) available, this comes together in a flash.  The flavors are fun and unique for pizza, which is right up my alley.

Chicken Tikka Flatbread Pizza

Number of Servings: 6 personal pizzas
Time to Prepare: 20 minutes

• 1 (14.5 oz) can diced tomatoes, drained
• 2 tsp olive oil
• 1 tsp grated fresh ginger
• 1/8 tsp cayenne pepper
• 4 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/4 tsp kosher salt
• 2 Tbsp cream
• 3 cups cooked, diced chicken
• 6 pieces flatbread (about 6 or 7" in diameter)
• 1/4 of a red onion, thinly sliced
• 8 oz mozzarella cheese, shredded
• 2-3 Tbsp chopped fresh cilantro

Blend the tomatoes in a food processor or blender until smooth.  Set aside.

Heat olive oil in a medium saucepan over medium heat.  Add the ginger, cayenne, garlic, curry powder, cumin, and salt.  Cook, stirring constantly, for about 30 seconds.  Add the pureed tomatoes and simmer for 3-4 minutes.  Stir in the cream and chicken and heat through.

Divide the chicken and sauce evenly among the 6 flatbreads.  Top with sliced red onion and mozzarella cheese.  Cook under your broiler (about 4-6" away) until the cheese is melted and starting to get brown spots--it will only take a few minutes so watch it carefully.  Sprinkle with cilantro and serve immediately.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Ginger, garlic, red onion, cilantro

Homemade Flatbread

I recently discovered this homemade flatbread and we are very excited for the many possibilities it brings with it.  It is a soft pita bread (foldable-type pita, not pocket-type pita) that is surprisingly easy to make and quite versatile.  I made it one day for beef gyros, then used the leftover the next day to make flat bread pizzas (recipe for those coming on Friday).  It was stellar in both settings, but perhaps my favorite use of it so far is just dipping it in hummus.  Yummy!!

Homemade Flatbread

Number of Servings: 8
Time to Prepare: 1 hour 40 minutes

• 2/3 cup warm water (about 110 degrees)
• 1/2 cup warm milk (about 110 degrees)
• 1 package active dry yeast
• 1 tsp sugar
• 1 Tbsp olive oil
• 1 tsp salt
• 3 cups bread flour, more or less

Combine water and milk in a liquid measuring cup.  Stir in yeast and sugar to dissolve.  Let sit until foamy, about 5 minutes.

Pour into the bowl of a stand mixer fitted with the dough hook.  Add olive oil, salt, and 1 cup flour and mix.  Add remaining flour a little at a time until the dough pulls away from the side of the bowl.  Knead for about 5 minutes, until the dough is smooth and elastic.

Place dough in a lightly greased bowl, turning to coat.  Cover with a towel and let rise until double, about 1 hour.

Divide dough into 8 equal pieces and shape into balls.  Place on a lightly floured surface, cover with a towel, and let rest for 10-15 minutes.

Heat a griddle or skillet to medium heat (about 300 degrees).  While it heats, roll out the first piece of dough: on a lightly floured surface, roll one of the dough balls into a circle about 1/8" thick and 7-8" in diameter.  When the griddle/skillet is hot, cook the dough for 2-3 minutes on the first side, until it bubbles and puffs.  Flip it over and cook for 2-3 minutes on the other side until it is golden and spotty.  (If it is taking longer than 2-3 minutes to cook, adjust the heat accordingly.)  Transfer to a plate and cover with a towel.  Repeat with the remaining dough--I usually roll the next one out while one is cooking, so I only have one rolled out at a time.  Serve immediately or freeze for future use!

Source: slightly adapted from Mel's Kitchen Cafe

Blueberry Boy Bait

This "boy bait" is one of my all-time favorite things to eat for dessert (also breakfast, but don't tell anyone).  I do find it kind of weirdly embarrassing to tell people the name, but I still find it amusing enough that I haven't renamed it something more boring.  This is one of my go-to desserts for guests.  It is kind of a blueberry coffee cake--a rich, buttery cake studded with berries and topped with cinnamon sugar.  The flavors meld together so beautifully, I just want to keep eating it.  It is amazing when it is warm out of the oven, but that doesn't stop me from eating it cold straight out of the pan the next morning.  Also, I have made it with a three-berry mix (blackberries, blueberries, and raspberries) which was also divine....possibly even better than with just blueberries, so feel free to mix it up!

Blueberry Boy Bait

Number of Servings: 12
Time to Prepare: 1 hour 10 minutes

• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 3 eggs
• 1 cup buttermilk
• 1 1/2 to 2 cups fresh or frozen blueberries, divided (or other berries)
• 1/4 cup white sugar
• 1/2 tsp cinnamon

Preheat the oven to 350.  Grease a 9x13" pan and set aside.

Whisk the flour, baking powder, and salt together in a medium bowl.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and 1/2 cup white sugar for about 3 minutes or until light and fluffy.  Add eggs one at a time, beating until just combined after each addition.  Add about 1/3 of the flour mixture, mixing until incorporated. Mix in 1/2 of the buttermilk.  Repeat with another addition of flour, the rest of the milk, and ending with the final addition of flour. Gently fold in about 1 cup of the blueberries and spread the batter into the prepared pan.

Scatter the rest of the berries over the top of the batter. Combine the 1/4 cup white sugar and the cinnamon and sprinkle over everything.  Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes before serving.  It is great served with ice cream or whipped cream, but I usually just let it stand on its own!

Source: slightly adapted from Our Best Bites
Produce Used: Blueberries

Caramelized Onion Hummus

I believe I've mentioned before how much my husband loves hummus.  He told me the other day he was wanting to find a new recipe so I've had that on the mind.  We were having beef gyros for dinner with hummus on the side so I was looking for something to inspire me in coming up with a new recipe.  I was thinking about this warm potato salad recipe I tried recently that had these great caramelized onions in it (hopefully that will be coming soon...) and I got to thinking that a caramelized onion hummus could be pretty awesome.  And turns out it was.  Creamy, tangy, sweet.  A little bit of everything.

Caramelized Onion Hummus

Number of Servings: 6
Time to Prepare: 15 minutes

• 2 Tbsp olive oil
• 1 large red onion, thinly sliced
• 1 Tbsp sugar
• 2 tsp minced garlic
• 1 can garbanzo beans (rinsed and drained)
• 2 Tbsp tahini
• 1/4 cup olive oil
• 2 Tbsp lime juice
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• dash of cayenne pepper
• 1/2 tsp kosher salt
• 1/4 cup water
• 1 Tbsp cider vinegar
• olive oil for drizzling
• dried parsley

Heat 2 Tbsp olive oil in a medium skillet over medium heat.  Add onions and sprinkle with sugar, then toss to coat.  Cook, stirring regularly, for about 10 minutes until the onions are lightly browned.  Stir in garlic and cook for 2 more minutes.

In a blender, combine the caramelized onions, garbanzo beans, tahini, 1/4 cup olive oil, lime juice, cumin, paprika, chili powder, cayenne, salt, water, and vinegar.  Blend until smooth.  Spread in a bowl or on a platter.  Drizzle with olive oil and sprinkle with parsley.

Source: myself
Produce Used: Red onion, garlic, lime

Savory Spiral Sliced Rolls

These delicious little rolls are like the savory version of cinnamon rolls.  They are fully loaded with ham, cheese, and broccoli so they're kind of a full meal in one tasty little package.  And of course you can switch out the filling with whatever strikes your fancy--make them your own!  Rolling them up and slicing them can be a little tricky since they are so loaded up with all that good stuff, but don't worry about it too much--they don't have to look perfect, they will still taste great!  You can use any roll dough that you like.  I usually end up making pizza dough for pizza one night and saving part of it to make these.  They're very forgiving, so use what sounds good to you.

Savory Spiral Sliced Rolls

Number of Servings: 16 to 24 rolls
Time to Prepare: 2 hours 45 minutes

• 1 recipe of roll dough (one that makes about 24 small rolls or 12 large rolls)
• 12 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 cups diced ham
• 2 cups finely chopped broccoli (fresh or frozen, not cooked)
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup shredded Mozzarella cheese
• 1/2 to 1 cup grated Parmesan cheese
• 1 cup sliced green onion

Follow your recipe for the dough until the dough has risen.  Punch down the dough and roll it out on a lightly floured surface.  You want it to be in a large rectangle, about 13" x 17" and 1/2" thick.

In a small bowl, cream the butter and cream cheese together.  Spread on the rolled out dough, leaving about 1/2" clear along one of the long edges.  Spread the ham, broccoli, cheese, and green onion evenly over the dough.  Starting on one of the long edges (not the one with the clear 1/2"), roll the dough up.  Don't try to roll up too tightly, you just want to roll up over the toppings so they don't get squeezed out the end.  When you get rolled to the end, use that clear 1/2" of dough to pinch and seal the roll.

Preheat the oven to 350 degrees.  Spray two baking sheets with cooking spray.

Slice the roll into about 1" segments.  Place the rolls on the baking sheets and cover with plastic wrap.  Let rise until nearly doubled and bake for about 20 minutes, until lightly browned.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Broccoli, green onion

Overnight Coconut French Toast

If you've followed this blog much at all, you've probably noticed I'm no health nut.  I do try to feed my family generally healthy meals, but here and there I throw in a guilty pleasure.  Something that you can't even pretend is healthy but that is so tasty you decide it doesn't matter.  Enter this french toast.  Obviously you could have it for breakfast (and it's an easy breakfast since you prep it the night before), but we usually end up doing breakfast-for-dinner.  Make sure you do the coconut buttermilk syrup--it really just puts it over the top.

Overnight Coconut French Toast

Number of Servings: 8
Time to Prepare: 8 hours 45 minutes

• 1 loaf French bread, cut into 1" cubes
• 8 eggs
• 1 (15 oz) can cream of coconut
• 1 1/2 cups milk
• 1 cup sweetened, shredded coconut
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1 1/2 tsp coconut extract

Coat a 9x13 pan with cooking spray.  Spread bread cubes evenly in the pan.

In a large bowl, whisk together eggs, cream of coconut, and milk until thoroughly blended.   Pour over the bread cubes and press the bread down to coat.

Cover the dish with plastic wrap and refrigerate overnight (or for at least 8 hours).

When ready to bake, remove the pan from the fridge and remove the plastic wrap.  Preheat the oven to 350 degrees.  Sprinkle the shredded coconut over the top of the bread cubes.  Bake for 30-35 minutes.

While the french toast bakes, combine the butter, sugar, and buttermilk in a medium saucepan over medium heat.  Cook and stir until the sugar is completely dissolved.  Remove from heat and add baking soda and coconut extract, stirring to combine.  (It will foam up because of the baking soda reacting with the acid in the buttermilk....don't worry, that's normal.)  Serve over warm French toast.

Source: Chef in Training
Produce Used: Coconut

Indian-Style Broccoli

We love Indian food around here (or at least Indian type food...I certainly can't vouch for the authenticity of what we eat).  I have several different main dish recipes that we really enjoy, but I am always struggling to figure out good sides to go with it (other than naan, of course).  I usually like to have a vegetable side with dinner.  Growing up, it seems like we ate a lot of plain veggies with just butter, salt, and pepper.  As I've gotten older, I've become less inclined to do that...I guess it seems boring to me?  I don't know.  I think my husband is generally more inclined to like vegetables that have some sort of sauce so that is probably where it started.  Anywho, my regular repertoire doesn't include many recipes that seem to "go" with Indian food so I'm constantly on the prowl for recipes to fill that gap.  Especially ones that are fairly quick and easy.  This delicious broccoli definitely fits that bill.  It is beautifully fragrant, which bright, happy colors.  You get a little tang from the tomato, a little sweetness from the coconut, and great backbone of savory flavor from the spices. 

Indian-Style Broccoli

Number of Servings: 6
Time to Prepare: 20 minutes

• 24 oz fresh or frozen broccoli florets
• 2 Tbsp vegetable oil
• 1 Tbsp mustard seeds
• 1 medium red onion, chopped
• 2 medium tomatoes, diced
• 2 tsp turmeric
• 1 tsp coriander
• 1 tsp garam masala
• 2 Tbsp lemon juice
• 1/4 cup sour cream
• 3 Tbsp sweetened, shredded coconut
• 1/3 cup water

Steam broccoli until cooked.  (My steamer is also my rice cooker and since I am generally using my rice cooker for rice when I make this broccoli, I usually just follow the microwave directions on the package of frozen broccoli.)

While the broccoli cooks, heat oil in a frying pan over medium heat.  Add mustard seeds and stir until they start to pop.  Cover with a splatter screen and let cook until the popping slows, stirring occasionally. 

When the popping has slowed, stir in onion and saute until tender.  Stir in tomatoes and cook for 1-2 minutes. Stir in remaining ingredients until combined.  Turn heat to low and keep warm until broccoli is cooked.

Stir broccoli into sauce until coated.  Serve warm.

Source: adapted from Food.com
Produce Used: Broccoli, red onion, tomato, lemon, coconut

Lasagna Cordon Bleu

My husband loves lasagna.  It is one of his all-time favorite foods.  I, on the other hand, am not really a fan of lasagna.  I mean, it's ok...I will eat it.  But it's not something I ever crave or really feel like making.  My husband will randomly buy ridiculous amounts of lasagna noodles just so I feel like I have to make lasagna for him.  This lasagna variation, however, is one that he will not have to trick me in to making.  Despite the cream sauce, it is not a heavy lasagna--the chicken broth in the sauce plus the broccoli layered in make it really light and flavorful.  The no-boil lasagna noodles are a nice little time-saver, but if you want to use regular lasagna noodles, just thicken the sauce more (since the noodles won't be soaking up as much sauce).

Lasagna Cordon Bleu

Number of Servings:  8-10
Time to Prepare: 1 hour 15 minutes

• 3 Tbsp butter
• 1/2 cup finely minced onion
• 2 cloves garlic, minced
• 1/3 cup flour
• 2 cups chicken broth
• 1 2/3 cup milk
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 cup grated Parmesan cheese, divided
• 3 cups broccoli florets, chopped
• 2 cups cooked, diced chicken
• 1-2 cups diced ham
• 4 oz mozzarella cheese, shredded
• 4 oz Swiss cheese, shredded
• 12 no-boil lasagna noodles

Preheat the oven to 350 degrees.  Lightly grease a 9x13 pan and set aside.

In a medium saucepan, melt the butter over medium heat.  Add the onion and garlic and cook, stirring often, until the onion has softened, 4-5 minutes.  Stir in the flour, continuing to stir and cook for 1-2 minutes.

Very slowly, pour in the chicken broth while whisking constantly and quickly, letting each addition incorporate and thicken slightly before adding more.  When all the broth has been added, gradually pour in the milk, whisking constantly.  Bring to a simmer and cook, stirring constantly, until it thickens slightly, 5-10 minutes.  Stir in the salt and pepper and 1/2 cup of the Parmesan cheese.  Remove from the heat.

To assemble, spread a little bit of the sauce (about 1/3 cup) on the bottom of the prepared pan. Add a layer of noodles. Top with half of the broccoli, chicken, and cheeses. Drizzle a cup or so of the sauce over the cheese, followed by half of the ham.  Add another layer of noodles over the ham and sprinkle the remaining broccoli, chicken, and cheeses over the top.  Add sauce (leaving about 1/2 cup or so for the top) followed by the remaining ham.  Add the final layer of noodles and spread the remaining sauce on top.  Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.

Cover the dish with lightly greased aluminum foil and bake for 30-35 minutes. Uncover and bake for 10-15 minutes longer, until bubbling and the noodles are tender.  Remove the lasagna from the oven, tent with foil, and let sit for 10-15 minutes before serving.

Source: Mel's Kitchen Cafe
Produce Used: Onion, garlic, broccoli

Herbed Parmesan Dinner Rolls

Oh these rolls.  They are just heavenly.  Soft, fluffy, and yeasty on the inside.  Herby, buttery, and just a little bit crusty on the outside.  If you've ever been to Magleby's restaurants in Utah, these may seem familiar to you.  I don't know that they're the exact recipe, but they are pretty darn similar and definitely satisfy my Magleby's cravings while I'm way out here in New York.  To recreate these, I actually used my mother-in-law's dinner roll recipe as the base.  For the topping, I used a recipe I got from a friend once upon a time...one of those random recipes printed out and floating around in my recipe binder with no indication of where it came from, and I don't remember who gave it to me!  But I am certainly grateful to this person....whoever they are!

Herbed Parmesan Dinner Rolls

Number of Servings: 12 rolls
Time to Prepare: 2 hours 20 minutes

• 1 package active dry yeast
• 3/4 cup warm milk
• 2 Tbsp sugar
• 2 Tbsp butter, softened
• 1 egg
• 1/4 tsp salt
• 2 1/4 cups flour (more or less)
• 1/2 cup grated Parmesan cheese
• 1 tsp dried parsley
• 1/2 tsp garlic salt
• 1/4 cup butter, melted

Combine yeast and warm milk in a small bowl and stir to dissolve yeast.  Let sit until foamy, about 5 minutes.   Pour into the bowl of a stand mixer.  Add sugar, 2 Tbsp butter, egg, salt, and 1 cup flour and mix.  Slowly add remaining flour to form a soft dough.  Knead in the mixer for 5 minutes.

Place in greased bowl, cover with a towel, and let rise until doubled. 

Preheat oven to 400 degrees.  In a small bowl, combine Parmesan, parsley, and garlic salt and set aside.  Divide risen dough into 12 equal balls and form each into a roll.

Dip each roll in the melted butter, turning to coat, then in the cheese mixture, again turning to coat.  Place on a greased baking sheet about 2 inches apart.  Cover with greased plastic wrap and let rise until doubled. 

Bake until golden brown, about 10 minutes.

Source: roll recipe adapted from my mother-in-law's recipe, topping recipe from a friend