We returned from Kauai VERY early this morning. When I staggered into the kitchen I found three VERY ripe banana and a very (small case on purpose) soft apple in our produce rack. Instantly, I thought apple-banana bread.
This recipe is an amalgam of several I found online. One note: my brown sugar was very clumpy so I ran it through a sieve before adding it to the other dry ingredients. I was able to break up the clumps with my fingers.
Apple-Banana Bread
INGREDIENTS • 260 g (1¾ c) AP flour • ¾ tsp baking soda • ¼ tsp salt • 75 g (⅓ c) granulated sugar • 110 g (⅔ c) light brown sugar • ¼ tsp cinnamon • ¼ tsp nutmeg • 2 eggs • ⅔ c butter (very soft) • 3 Tbl milk • 3 small/medium bananas (mashed) • 1 large apple (peeled, cored, chopped)
METHOD
Mix together flour, baking soda, salt, sugar and spices.
Blend in eggs, butter, and milk.
Stir in banana and apple.
Pour batter into greased loaf pan.
Bake at 350F for about 1 hour or until toothpick test comes out clean. (Internal temperature was 193F.)
Rest in the loaf pan for 10 minutes, then on a cooling rack until room temperature (if you can wait that long.)
I made Paul Hollywood’s Olive Bread Sticks in 2017 and thought it was high time to repeat. It was another perfect golf day (but not a perfect score.) I love olives and I love bread. Ta Da!
See the recipe and method on the link above. Easy to make, although a tad messy. The dough is very slack and requires a lot of flour to be able to shape and move it. I also brush the finished breadsticks to remove excess flour after they have cooled.
This will be my last Gluten Free recipe (at least for now.) It is a sandwich bread from White Gold Gluten Free flour.
I used their recipe with minimal changes (Calcium free milk and butter replacing the original ingredients.) I also use an egg-white wash rather than a full egg wash.
The crumb and texture are excellent and the flavor approaches a wheat flour loaf. Use a digital thermometer and remove from oven when the interior temp reaches 200F.
(Tent the bread when it browns at about 20 minutes of baking.)
Gluten Free Sandwich Bread (White Gold)
INGREDIENTS: • 1 package (1.1 Lb) Extra White Gold gluten free bread flour • 1 Tbsp. dry yeast (1 envelope) • 2 tablespoons honey • 3 eggs • 1 c. lukewarm almond milk • 3 Tbl softened butter (replacing ¼ cup vegetable oil) • ½ tsp salt (replacing 1 ½ tsp. salt) • 1 egg for egg wash • Sesame seeds (optional)
METHOD:
Add the flour, honey and yeast to a stand mixer bowl. Mix for 3 minutes with a paddle attachment.
Add the eggs and almond milk and mix for 3 minutes. (NOTE: I used ¼ cup heavy cream and ¾ c 2% calcium free milk.)
Add butter (or vegetable oil) and salt and mix on low speed for 4 minutes. The dough should be sticky.
Let it rise for 90 minutes, in the mixer bowl, covered, in a warm dry place. (Such as a proofing oven)
Pour/scape the dough in a bread loaf. (A narrower bread pan will help shape the bread.)
Let the dough rise for 20 minutes.
Pre-heat the oven to 375 deg. Place a shallow dish in the lower part of the oven
Brush the bread gently with an egg wash and sprinkle sesame seeds (optional).
Place the bread pan on a center rack and pour 1 cup of water into the shallow dish.
Bake for 40-45 minutes, until golden brown. (Don’t over bake!)
Continuing the thread of gluten free bakes, this one provides a nice gluten free snack or breakfast without being “breads.”
The only changes I made to the original recipe are including xanthan gum and substituting milk and cream for almond milk.
Gluten Free Berry Drop Scones
INGREDIENTS
2 1/2 cups Bob’s Red Mill Gluten Free AP flour
1 tablespoon baking powder • 3/4 teaspoon kosher salt • 1/3 cup sugar • 1 ½ tsp xanthan gum (optional) • Zest of 1 small lemon • 1/2 cup vegetable shortening chilled and cut into cubes • 150-175g fresh raspberries • 1 cup almond milk (See NOTE below) • Coarse or turbinado sugar for topping
METHOD
Preheat oven to 400F. Line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, xanthan gum (optional), salt, sugar and zest. Pulse a few times to incorporate.
Add the cubed Crisco and pulse to incorporate. The mixture should resemble very coarse sand.
Empty the flour mixture into a mixing bowl. Add the almond milk and stir until just barely incorporated. (NOTE: I use ¼ c heavy cream and ¾ c 2% calcium free milk)
Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
Spoon (I used my hands, wetted if necessary to form small balls of dough) the dough into 9-12 equally sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.
Continuing my gluten free string, this is an artisan bread recipe (mostly) from Kim, the creator of Kim’s Gluten Free Bread Flour.
While preparing the dough I was skeptical of the outcome. The dough was VERY wet (why wouldn’t it be with 100% hydration?) It fermented well and rose as expected but the shaping and proofing was… challenging.
I forgot that the best way to prepare the dough for proofing is to stretch and fold it in a bowl, rather than knead it on a floured surface. I made the change to Kim’s method below.
I also thought that after proofing the dough was very wet and wouldn’t score well, but I was wrong. I also thought that the scored bread wouldn’t have any oven spring, but was also wrong. I also, also thought that adding an extra 10 minutes to the baking time would be sufficient, but was also, also wrong. It probably needed another 30, or even 40 minutes for a total of 90-100 minutes. Not an also, but I should have taken the breads temperature near the end of the bake, but I didn’t, resulting in an underbaked center.
The taste was good, definitely LIKE bread, but certainly not like a typical wheat/gluten bread. The crumb and texture was good, just different. For our gluten free friend, she thought it was wonderful, besides all its faults because it was, indeed bread.
Gluten Dairy Soy Free Artisan Bread
INGREDIENTS • 3 cups (420 g) Kim’s gluten free bread flour blend • 1½ tsp xanthan gum (in addition to what’s already in the blend) • 1 ½ tsp psyllium husk powder • 1 tbsp (9 g) instant/rapid rise/fast-acting yeast (not active dry yeast) • 1 tsp kosher salt • 1¾ cups (420 ml) water* • 2 tbsp (26 ml) olive oil • 1 tbsp (21 g) honey
METHOD
In the bowl of a stand mixer fitted with the dough hook, add all dry ingredients and whisk using a handheld wire whisk. Add the honey, olive oil, and water. Place on mixer and mix briefly to incorporate. Turn the mixer up to medium high and knead for 5 minutes. Remove the dough hook and scrape the dough into a cohesive mass using a plastic dough scraper or a rubber spatula (or scrape into another bowl). Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) for 1-2 hours, or until doubled in volume.
Refrigerate for at least 6 hours, preferably overnight, but up to 10 days.
On baking day, remove the dough from refrigerator and dump it out onto well-floured surface.
Loosely cover with plastic wrap (the piece that covered the bowl in the fridge.) Let the dough warm to room temperature.
Place the dough in a medium sized bowl and stretch and fold until fairly smooth, wetting your fingers as necessary. It will be a somewhat sticky dough so keep a small bowl of water on hand to wet your fingers.
To shape into a boule, simply form into a round ball, pulling the dough up and under the ball and pinching on the bottom. Place on parchment paper. To shape into a baguette, smooth the dough and roll into a rope shape, tapering it at the ends, adding more flour as necessary. Roll out as thick or thin as you’d like and as long as you’re able to fit in your oven (make sure it will fit on your pizza steel or stone). Place it on a sheet of parchment paper.
Place the loaf or loaves, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, but not doubled in size, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area. DO NOT over proof!
BAKING STEEL OR STONE METHOD: Set up your oven for baking. Place a baking steel or stone (or overturned baking sheet) onto the middle rack with a shallow pan on a rack underneath. Preheat the oven to 450° F.
DUTCH OVEN METHOD: Place a Dutch oven with a tight-fitting lid into the oven and preheat it to 500° F. You won’t need the shallow pan with steam as enough steam will be created in the Dutch oven once the bread goes in. NOTE: This will only work with boules or loaves that can fit into the Dutch oven. If you’re making a longer batard or baguette, you’ll need to use the first method.
When the dough has finished rising and is visibly puffed, run a serrated knife under hot tap water and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep.
BAKING STEEL OR STONE METHOD: Fill a measuring cup with one cup of very hot water (from the tap is fine). Using a pizza peel (paddle), slide the loaf (or loaves) onto the baking steel (or stone), parchment and all. Immediately pour the cup of very hot tap water into the shallow pan. Quickly shut the oven door.
DUTCH OVEN METHOD: Remove the lid carefully and carefully lower the dough, parchment and all, into the Dutch oven. Replace the lid and shut the oven door. Immediately reduce the temperature down to 450° F.
BAKING STEEL OR STONE METHOD: Bake for about 30 minutes for baguettes, or about 40 minutes for boules, OR longer for larger boules (some larger boules can take up to an HOUR or more). If the loaves are getting too browned, you can cover them loosely with foil. The loaves will look crusty and done on the outside, but will feel light when picked up. If they feel heavy, they’re not done yet. Allow them to bake for another 5-10 minutes and then check again, picking up the loaf with two gloved hands. If they’re still feeling heavy, allow them to bake for another 5 minutes and check again.
DUTCH OVEN METHOD: Bake the bread for 60 minutes with the lid on. Remove the cover and continue to bake for another 20 minutes. Check for doneness with a digital thermometer. The bread will be done when the temperature in the center is 200-205F..
Remove from the oven and place on a cooling rack. Allow to cool COMPLETELY before cutting (or it will be gummy on the inside).
Kim’s Gluten Free Bread Flour Blend
Yield: 700g (5 c)
INGREDIENTS • 285g Bob’s Red Mill potato starch • 250g superfine white rice flour (DON’T use regular rice flour, ie Bob’s Red Mill) • 75g Tapioca flour • 75g Whey protein isolate or egg white protein. • 15g Xanthan gum
METHOD
Weigh all ingredients and add to a stand mixer bowl
This past week we bought a baguette at a local supermarket with the intent to have some baguette, Brie and jam snacks. Sadly, we had to replace the first less than acceptable baguette with one from a more “upscale” market. (You get what you pay for.) It was a good move and the snack quality increased substantially. Unfortunately, half of the baguette was lost to being stale the second day.
Baguettes before modificationsEgg wash on rightI made some minor modifications to the baguette method. The new method is shown below. Mainly, adding an egg white wash and scoring before proofing is complete.
Today, I made my own baguettes, and in all humility, they were better than either of the store bought. Of course, they were fresh and warm, which never hurts.
Paired with some home made jam from our fig tree and a fresh wheel of Brie we had a great treat this afternoon. (And perhaps tonight!)
Fig Jam
Makes approx 10 half pint jars
Ingredients • 3 pounds fresh figs (washed, stems removed) (6#) • 2 cups granulated sugar (4 cups) • ½ cup water (1 cup) • 1 (2 Tbl) lemon (juice and finely grated zest) (4 Tbl)
METHOD
In a large, heavy-bottomed saucepan, combine the figs, sugar, water,lemon juice, and lemon zest.
Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
Remove the cover, attach a candy thermometer to the side of the pan making sure the bottom of the thermometer doesn’t touch the pan’s bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.
Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then returning it to the freezer for 1 minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger.
While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings.
Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
Using canning tongs, remove the jars to a clean towel on a flat work surface. Listen for the popping sound which indicates a good seal and tighten the rings.
Baguettes
INGREDIENTS
Starter (poolish) • 1/2 cup (113g) cool water • 1/16 teaspoon active dry yeast or instant yeast • 1 cup (120g) AP Flour Dough • 1 1/2 teaspoons active dry yeast or instant yeast • 1 cup + 2 tablespoons (255g) lukewarm water • all of the starter • 3 1/2 cups (418g) AP flour • 2 teaspoons salt Egg wash • 1 egg white • 1 Tbl water • Pinch of salt
METHOD
To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours, overnight works well. The starter should have expanded and become bubbly.
To make the dough: Mix and knead everything (including the poolish) together for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it’s noticeably puffy.
Turn the dough out onto a lightly greased work surface. Gently deflate it and divide into three equal pieces. (They should be about 310g each.)
Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.
Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
With the seam side down, cup your fingers and gently roll the dough into a 16″ log. Your goal is a 15″ baguette, so 16″ allows for the slight shrinkage you’ll see once you’re done rolling. Taper each end of the log slightly to create the baguette’s typical “pointy” end.
Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap and allow the loaves to rise until they’re slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them but won’t be anywhere near doubled in bulk. After 20 minutes egg wash the loaves (if doing this)
Using a baker’s lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette, re-cover and let continue proofing for another 12 minutes or until the oven reaches temperature.
At this time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you’re using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling. When the over temperature is above 300F add the water to the pan.
If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker’s peel.
Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully spray the inside of the oven with water. The billowing steam created by the boiling water and sprat will help the baguettes rise, and give them a lovely, shiny crust.
Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they’re a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2″, and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.
Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.
My friend Rita, and her daughter Sarah, recently returned from an Italian vacation. This bread’s for them!
I woke up this morning and decided to cut the Next Up list in Dede’s Bakery and Confectionary list with Italian bread. This loaf has a nice crumb, open structure, good chewy crust and great taste. “ ‘O sole mio!”
Italian Bread
INGREDIENTS • 2 ¼ tsp (7g) active dry yeast • 1 ¾ c (413g) warm water • 1 tsp (4g) sugar • 3 ¼ c (455g) bread flour • 2 tsp (12g) salt • 1 egg white
METHOD
In the bowl of your stand mixer, mix your yeast, warm water, and sugar. Allow the mixture to sit until the yeast becomes frothy, about 5 minutes.
Once the yeast is ready, add the flour and salt to the bowl. using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. Increase the speed to medium and mix it for 3-5 minutes to develop the gluten. Add additional flour by the Tbl until the dough barely cleans the sides of the bowl.
Once the dough is done mixing, remove it from the mixer and place it into an oiled bowl. Cover and let the dough rest until it has doubled in size, about 1 hour. Prepare a baking sheet by lining it with parchment paper. It should weigh ~862g.
Dump the dough out onto a floured surface and pound the air out of it, fold it back in on itself into a round and place it back into the bowl, seam side down. Cover and let it rest for another 30-40 minutes.
Once it has rested and risen back up again, dump it out onto a lightly floured surface and degas it again. Cut the dough in half and toll them both up into 10 inch baguette-like loaves. Place the loaves onto your prepared baking sheet, seam side down and cover them. Preheat your oven to 375F.
Whisk egg white and 1 tbl water to use as an egg wash
Proof your loaves until they are nearly double in size about 30-45 minutes. Once the loaves are ready, score your loaves and bake them for 25-30 minutes After the first 15 minutes brush egg wash on the bread, sprinkle with sesame seeds and return to finish baking.
They should have a light golden crust and bake to interior temp of 190F.
I originally saw this brioche on FB. It was published by Cookist. I tried it as presented and it was a disaster. I decided to try again using my own brioche recipe and it was good. Maybe not good enough to make again, but perhaps with more modification it could be a success.
My brioche recipe is easy to make. It’s a basic bread recipe enriched by adding eggs and milk. To make the bicolor, divide the dough in half and add 2-3 tablespoons of cocoa, (enough to make a solid chocolate dough.) To incorporate the cocoa and end up with a soft pliable texture I added two more tablespoons of butter and two tablespoons of milk, You should have a soft, pliable but slightly sticky dough.
The resultant brioche crumb was tighter that this type of bread should have, however it was a nice soft bread with a pleasant taste. It’s probably not worth making again, however I plan to replace the chocolate component was a pumpernickel brioche. Stay tuned.
Rolled, cut and twisted doughPinch the ends together to reduce unrollingPretty loaf!Completed bicolor brioche.
BiColor Brioche
INGREDIENTS • 1 c milk – • 3 Tbl sugar • 5 g yeast • 2 eggs, separated • 4 Tbl softened butter – • 4 1/3 c AP flour • ½ tsp salt • 3 Tbl cocoa powder
METHOD
Whisk milk, sugar and yeast together in a stand mixer bowl
Add and whisk one egg
Cube butter and add with salt and flour
Mix with dough hook 8 minutes
Divide in half
Add cocoa powder to one of the halves and knead to mix thoroughly
Cover both halves (in separate bowls) for 2 hours
Roll the white dough into a rectangle approx 12×14”
Roll the chocolate dough into a rectangle 11×13”
Lay the chocolate dough over the white leaving ½” border
Roll the two layers together.
Use pizza cutter, cut approximately 1” wide cuts though half the rectangle
Add hazelnut cream to the uncut half of the dough. Spread to approximately 3” wide and 1” from the ends
Twist each 1” cut portion of the dough approx 8 times
Start rolling from the uncut end, carefully pick up and place in a bread pan
Preheat oven to 360 degrees
Let rest 30 minutes
Coat with egg wash
Bake 360 deg for 35 minutes
After 10 minutes, remove from bread pan to let cool
For some reason I had a craving for Italian Bread. To the best of my knowledge I never made King Arthur Baking’s Supermarket Italian Bread, so it was time to give it a try.
I followed KAF’s (I know it should now be KAB’s, but old dogs and all that…) recipe and made two loaves almost identical both inside and out to what KAF published on their website.
Very nice flavor, good crumb and great crust!
Italian Supermarket Bread
KAF INGREDIENTS
Dough • 4 cups (482g) AP Flour • 2 tablespoons (21g) potato flour or 1/4 cup (21g) dried potato flakes • 1/4 cup (35g) nonfat dry milk • 2 teaspoons salt • 2 teaspoons sugar • 2 teaspoons instant yeast • 1 1/3 cups (301g) lukewarm water • 3 tablespoons (35g) olive oil (I use spray olive oil) Topping • 1 egg white, beaten with 1 tablespoon water, or substitute Quick Shine • sesame seeds
METHOD
In your stand mixer bowl combine the yeast, sugar and water and allow to rest for 10 minutes
Add half of the flour and all of the rest of the dough ingredients till cohesive. Add the rest of the flour mixing between each addition
Knead the dough for 5 to 8 minutes, until it’s smooth and supple, adding more water or flour as needed.
Cover the dough and allow it to rise for 1 hour, or until it’s doubled in bulk.
Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each piece into a smooth 16″ log. Place the logs into the two wells of a lightly greased Italian bread pan, cover, and let the loaves rise until very puffy, about 1 hour.
Brush the loaves with the egg wash (or spray them with Quick Shine), then sprinkle heavily with sesame seeds. Slash the loaves diagonally, making 3 slashes in each, and immediately put them in the oven. Bake in a preheated 400°F oven for about 25 minutes, until the loaves are golden brown. For the crispiest crust, turn off the oven, prop the door open, and allow the bread to cool in the oven
During our “Springsteen Concert Tour” we stopped at a Logan’s Roadhouse for a meal. (We love roadhouse rolls.) Logan’s rolls are formed into round, buttery, enriched rolls, while Texas Roadhouse rolls share the same characteristics but are formed as squares. I opted for round.
In a compromise I rolled the dough into a rectangle, 12” x 8”, and cut it into 24 pieces (6×4). I then rolled each into a sphere using the same technique I used to make dinner rolls. (Place the roll on a barely floured surface, cup you hand over it and roll in a circulate motion until it forms a nice ball and there are no creases.
The taste was spot-on, but QC felt they weren’t as light and fluffy as the commercial roadhouse rolls. Next time I will make the dough a slightly higher hydration and perhaps proof a little longer. Any other suggestions are welcome!
Roadhouse Rolls
INGREDIENTS • 1 (2 ¼ tsp) packet packet active dry yeast • 1 ¼ c. warm milk (about 105-110 degrees F) • ⅓ c. granulated sugar • ¼ c. unsalted butter room temperature, (½ stick) • 1 large egg room temperature • 1 tsp kosher salt • 3 ½ – 4 c. all-purpose flour plus more for kneading • 3 Tbsp unsalted butter melted
METHOD
In your stand mixer bowl, add milk and sugar, sprinkle yeast over it.
Let the yeast set until foamy, about 5 minutes.
Then add ¼ cup butter, egg, salt and 2 cups flour to the yeast mixture. Beat on medium speed until batter is smooth.
Gradually add flour until soft ball of dough forms. Then increase speed on mixer to medium high and beat for 2-3 minutes longer. Dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.
Lightly grease large bowl and place dough in ball, turning once to coat. Cover the bowl with clean dish towel and set in warm place to rise until doubled in size, about 45-60 minutes.
Punch the dough down dough gently. Lightly flour the work surface and turn dough out of bowl. Knead lightly if necessary.
Let set a few minutes while you prepare the baking sheets with a silicone mat or by spraying with non-stick cooking spray.
Roll dough out to 12×8 inch rectangle, ½ inch thick.
Cut the dough into even pieces using a pizza cutter so you have 24 pieces of dough. It’s optional to roll the squares into spheres if you like.
Transfer rolls to prepared baking sheets, separated by at least 1”. Cover with dish towel and let rise in a warm place until almost doubled in size, about 45-60 minutes.
20 minutes prior to rising being done, preheat oven to 350 F.
Place the rolls in the preheated oven at 350 F. Bake rolls for 12-15 minutes or until golden brown.
aBatteredOldSuitcase 