Saturday, May 21, 2016

Twist'n Shout Rolls

Dinner rolls are the essential item at a Thanksgiving dinner. I hate to buy the ones in the grocery store that have been prepared weeks ago. One day, out of nowhere, I thought to make our own rolls by hand. It was a lot of fun. But so much work. The benefit of baking my own bread is that I can control what goes on top and how it shows.


1 envelope Fleischmann's Active Dry Yeast
1/2 cup warm water
1 tbsp sugar

2 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cup milk
2 tbsp butter, softened

Egg White, Sesame Seeds, Coarse Sea Salt


Proofing & Mixing:
  1. Dissolve Active Dry yeast in warm water with sugar in a small bowl. Let stand until the foam doubles the size
  2. In a large mixing bowl, add 1 cup flour, sugar, salt, milk and butter. 
  3. Beat 2 min at medium speed of electric mixer. 
  4. Add proofed yeast liquid and 1 more cup flour gradually; beat on high speed of mixer for 2 min. 
  5. Add in additional flour to make a soft dough. 
  6. Knead the dough in the bowl to form the correct consistence.

  1. Place dough in the greased pans, turning once to coat. 
  2. Cover and let rise in a warm, draft-free place for 30 minutes or until doubled.
  3. Punch dough down and divide dough into 12 equal pieces. 
  4. Shape into balls. Place in greased 8-inch round pan. Cover with moist warm towels.
  5. Leave the dough on a cooking stove near a heated source. (not touching the dough).
  6. Let rise 30 minutes or until doubled for the last time.

French Curl:
  1. Prepare 2 equal amount of dough and form the dough into string shape of 8 inch length.
  2. On a lightly floured surface, pinch 1 end of both strings together and twist them into a zigzag. Pinch the other end.
  3. Brush egg white and sprinkle raw sesame seeds and salt crystals.

  1. Preheat oven to 375°F. 
  2. Bake rolls for 20 to 25 minutes, or until done. 
  3. Remove from pan. Serve warm.
Adopted from Fleischmann's Recipe #662
Originally posted December 26, 2013.

Monday, May 16, 2016

Aromatic Tea Eggs

Egg prices went down recently in Houston. It's time for some delicious, low-cost tea eggs. When I was growing up in Taiwan, my mom made a pot of tea eggs and I could eat 7 of them in a single setting. Why not 8? No one wants to be 王八蛋 - a foul language in Chinese .

I don't add soy sauce to my tea egg recipe. It kills the aromas from tea and spices. Don't add salt until soaking cycle. (step 6)
Mmm... yummy to marble pattern.

1 1/2 doz of eggs
1/2 cup of green tea leaves
6 star anise (Chinese Five Spices)
2 cinnamon sticks, 3 inch size
8 cups water, depends on the size of your pot (see step 4)


  1. Boil eggs until hard, about 5 minutes. Don't over boil.
  2. Remove from heat. Soak in cool water.
  3. Lightly tap the shells with a metal spoon, but not to crack open.
  4. Fill water to slightly cover the eggs, put all ingredients in liquid.
  5. Heat to boil, then reduce to simmer. Constantly pouring liquid to top the eggs.
  6. Cook until egg shells turn brown. 
  7. Turn off heat, top the lid and let soak overnight.
Originally posted on Pbase.