Tag: flour

Rosemary Honey “Pull Apart” Dinner Rolls – Because You Love Them…Right?

Entertaining during the holidays usually means plenty of
costly, complicated, and time-consuming recipes, so absolutely no one would blame you if
you simply tossed a tube of store-bought dinner rolls into the oven to save a
little time and effort.

Of course the problem with that, at least for loyal
followers of this blog, is that some or all of your family members will have
seen this video by then, and you may get a few looks. Not that they would never
question your undying love and devotion to their happiness, but hey, why take a chance?

Assuming that you have an electric mixer, besides a few
minutes of cutting and balling the dough, these really aren’t that much work to
make. If you don’t, and would have to knead this by hand, then let your
conscience be your guide. I think I speak for your entire family when I say, we
know you’ll do the right thing.

Anyway, as far as holiday dinner rolls go, these are pretty
lean. You can certainly up the melted butter amount, and toss in a egg or two,
but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Please feel free to embellish with anything else you’d like
to toss in. I’ll toss out garlic, herbs, cheese, seeds, and nuts just to start
the brainstorming session. I hope you come up with something amazing, and give
these a try soon. Enjoy!

Ingredients for about 32-36 small dinner rolls:
1 packet (2 1/4 teaspoon) dry active yeast
1/4 cup warm water (100-110 degrees F.)
1 cup milk
4 tablespoon unsalted butter
1 or 2 tablespoon honey
1 teaspoon salt
2 tsp minced fresh rosemary leaves
about 3 cups unbleached all-purpose white flour, plus more
if needed (NOTE: add about 2 1/2 cups of flour at the beginning of the mixing,
and then add more in smaller increments until the dough just starts to pull
away from the bowl. Remember, you can always add more, but can’t remove too
much! Better a little too sticky than too stiff and dry.)

2 tbsp olive oil (to oil the dough)
egg wash (one egg beaten with a teaspoon of milk)
coarse sea salt

Those Other Tortillas

I know we’ve done flour tortillas on the blog, but I’ve not yet attempted the far more intimidating corn version. Why do they scare me so? I’m not sure, but it’s a real problem. Anyway, one of these days I’ll muster up the courage to give it a go, but in the meantime, here’s a demo from my buddies at Allrecipes.com showing the basic method. Can it really be this easy? Enjoy!

Amaretto cake

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  • 200g softened butter
  • 200g brown sugar
  • 2 medium eggs
  • 2tblsp amaretto liqueur
  • 180g flour
  • 50g ground almonds
  • 3tsp baking powder

That’s goodtoknow

This makes a great dessert served warm with chocolate sauce or ice-cream.


  1. Pre-heat oven to 180°C/160°C Fan/Gas Mark 5. Grease and line a deep (preferably spring-form) 10cm sandwich cake tin.
  2. Cream together the butter and sugar until smooth and creamy. Beat the eggs and add the liqueur.
  3. Mix in 1/3 of the eggs and 1/3 of the flour and gently fold in. Repeat until all of the eggs and flour are combined.
  4. Add the baking powder and ground almonds, and fold through the cake mix.
  5. Pour into the prepared tin and bake for 20-30mins until the cake is slightly risen and golden brown. A skewer inserted into the middle of the cake should come out with a few crumbs but no raw cake mixture attached. If it browns too much before it’s cooked in the middle, cover with tin foil.
  6. Cool in the tin for 10mins, then turn out onto a wire rack.
  7. Serve warm with chocolate sauce or ice-cream, or allow to cool completely and cut into slices.

By Eleanor Turney

What do you think of this recipe? Leave us your comments, twist and handy tips.

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