roll

These shrimp rolls combine the light mayo dressing and buttery bun of a lobster roll with easier prep (and lower cost) for the home cook.

Shrimp Rolls (New England&#8211;Style Seafood Sandwiches) Recipe

(565 grams) shrimp, shelled and deveined

Kosher salt

baking soda (optional; see note)

(60 milliliters) mayonnaise

rib celery (2 ounces; 55 grams), finely diced

chives

lemon juice,

black pepper

top-split hot dog buns (preferably Pepperidge Farm)

If marinating the shrimp first (see note), toss shrimp with 1 tablespoon (12g) salt and the baking soda in a medium bowl until evenly coated. Refrigerate for 15 to 30 minutes. If not marinating, proceed to step 2.

Prepare an ice bath. Add shrimp to a medium saucepan of cold water (no need to rinse if you marinated the shrimp with baking soda). Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F (77°C) on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.

Drain shrimp and add to ice bath to chill. Remove from ice bath, then cut shrimp into chunks. Transfer to a medium bowl and add mayonnaise, celery, and chives, stirring well to coat. Season with lemon juice, salt, and pepper to taste. Shrimp filling can be refrigerated until ready to serve.

Melt 1 tablespoon (15g) butter in a large, heavy-bottomed skillet over medium-low heat. Swirl to coat pan. Add buns with one cut side down. Cook, pressing on buns gently and moving them around the pan, until golden brown on first side. Remove from pan, add remaining 1 tablespoon butter, then repeat on second side of buns. Divide shrimp filling evenly among buns and serve immediately.

These warm, gooey cinnamon rolls are my secret weapon around the holidays, because the all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.

One-Bowl, Overnight Cinnamon Rolls Recipe | BraveTart

For the Frosting:

plain, full-fat cream cheese

(10 milliliters) vanilla extract

sugar

For the Filling:

unsalted butter

light brown sugar (3/4 cup, gently packed; 170 grams)

ground cinnamon (about 2 tablespoons; 15 grams)

nutmeg

For the Dough:

all-purpose flour

sugar (about 1/2 cup; 100 grams)

instant yeast,

baking soda

unsalted butter (8 tablespoons; 115 grams)

milk (8 tablespoons; 115 grams), any percentage will do

For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)

For the Filling: Prepare filling with the same bowl and beater, mixing butter, brown sugar, cinnamon, nutmeg, and salt on low speed until moistened. Increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.

For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, able to be gently stretched into a thin but rough sheet without tearing, about 20 minutes.

First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).

Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.

Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).

Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let cinnamon rolls stand at room temperature until oven is hot.

To Bake and Serve: Bake, covered, until cinnamon rolls are puffed and firm but pale, about 45 minutes. (If using darker pans, check on the cinnamon rolls after 30 minutes.) Remove the foil and continue baking until lightly browned, about 15 minutes more. Snip a corner from the bag of frosting, squeeze over the cinnamon rolls, and spread into an even layer with the back of a spoon. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a thick, tangy romesco sauce, and of course, lots of cheese. You’ve heard it before, and you may not believe us until you’ve tried them, but you won’t miss the meat. This recipe was developed by Rooster Soup Co. in Philadelphia, PA.

Broccolini Cheesesteaks

carrots, peeled, thinly sliced

bell peppers, ribs and seeds removed, chopped

white onion, chopped

red pepper flakes

broccolini, trimmed (about 2 lb.)

garlic cloves, thinly sliced

sherry vinegar

hoagie rolls (about 8" each)

provolone cheese

Bon Appétit

Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Pull-Apart Sour Cream and Chive Rolls

½ cup plus 2 Tbsp. whole milk

(667 g) bread flour, divided, plus more

active dry yeast

sour cream, room temperature

(50 g) sugar

Diamond Crystal or 2¼ tsp. Morton kosher salt

eggs

Tbsp. (1 stick) unsalted butter, cut into pieces, divided, room temperature

Flaky sea salt

These melt-in-your-mouth dinner rolls, from Claire Saffitz’s cookbook Dessert Person, are even more tender and pillowy than the classic Parker House rolls that inspired this recipe. That’s thanks to the addition of tangzhong, a white roux made from flour and milk cooked to a stiff paste, often used to make Japanese milk bread. The cooked starches in the tangzhong help the dough retain moisture and keeps the rolls super soft and light. The slight onion flavor of chives and tang of sour cream give them oomph. They’re as equally excellent at mopping up gravy as they are at holding the contents of a leftover turkey sandwich. “If food could give you a hug, these rolls definitely would,” says Claire.

Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.

Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.

Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.

Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours.

Meanwhile, coat a 13x9" pan, preferably metal, with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover dough and punch down lightly to expel some of the gas.

Turn dough out onto a lightly floured surface and stretch into a square.

Roll out, dusting with more flour as needed to prevent sticking, to a 12" square and sprinkle chives evenly over dough.

Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16x6" rectangle.

Using a wheel cutter or bench scraper, cut dough into twenty-four 2"-squarish pieces (an 8x3 grid).

Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes.

Meanwhile, place a rack in middle of oven; preheat to 375°.

Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes.

Remove pan from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.

Do ahead: Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature.

These aren't exactly classic French rolls, but I'm positive their crackly crust and fluffy interiors will win you over. The trick is something I pulled straight from the bagel playbook—boiling the dough to create a moist skin that bakes up glossy and crisp. The result is simple hard rolls that are perfect for mopping up gravy, dunking in soup, or sandwiching around thick slices of your favorite cheese.

The Best Dinner Rolls (Fluffy, Crusty, and Chewy) Recipe

For the Yukone:

water (3/4 cup; 170 grams)

bread flour (1/2 cup; 70 grams)

bread flour (2 3/4 cups; 380 grams)

sugar (1 tablespoon; 15 grams)

(6 grams) instant dry yeast,

For the Yukone: In a 2-quart stainless steel saucier or 10-inch skillet, combine water and flour. Cook over medium heat, whisking constantly, until mixture comes together in a thick, mashed potato–like paste, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, and cool until no warmer than 100°F (38°C), about 20 minutes.

For the Dough: Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds. Transfer to a lightly greased bowl (the dough will be slightly warm and incredibly sticky), cover with plastic, and refrigerate until roughly doubled in bulk, between 60 and 90 minutes depending on temperature of yukone. 

Turn dough onto a clean, un-floured surface, but do not deflate. Cut into 12 roughly equal portions (2 1/4 ounces or 60g each), cupping each beneath your palm and working in quick circular motions to form a smooth ball. Arrange on a parchment-lined half sheet pan, cover with plastic, and refrigerate overnight until puffy and soft, between 8 and 10 hours.

To Finish: Adjust oven rack to lower-middle position and preheat to 400°F (204°C). Fill a deep pot with about 3 inches of water and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Cut parchment between each roll with a pair of scissors. Working with 4 dough pieces at a time, use parchment to lift and drop rolls into boiling water so that they are upside down. Boil exactly 60 seconds, then flip right side up with a slotted spoon (so the bottoms can skin over) and transfer to paper towels. (Along the way, the parchment squares can be gently tugged free or allowed to slip off on their own.) Arrange rolls on a parchment-lined half sheet pan; these can be baked immediately or left at room temperature up to 4 hours. Bake until blistered and golden brown all over, about 35 minutes.

Rolls can be served immediately or held at room temperature for up to 6 hours. Reheat in a hot oven for 5 to 10 minutes before serving if rolls have cooled and you prefer them hot.

Soft, lightly sweet, and golden brown, these classic Parker House rolls are the perfect side for a home cooked meal.

Parker House Rolls Recipe

(about 10 ounces) warm milk

instant yeast

(about 2 1/4 cups) bread flour

potato flakes

salt

Put the milk, yeast, bread flour, sugar, and potato flakes in the bowl of your stand mixer. Knead until the dough is smooth and elastic. The dough will be quite stiff at this point.

Add the butter and salt and continue kneading until the butter is completely incorporated. Cover the bowl with plastic wrap and set aside until the dough has doubled in size, about an hour.

Line a baking sheet with parchment paper and preheat the oven to 350°F. Lightly dust your work surface with flour. Turn out the dough, pat it down to flatten it. Fold the left side towards the middle, then the top, then the right side, and the bottom to form a rough square.

With a rolling pin, roll the dough to about 9 by 12 inches. Using a pizza cutter or sharp knife, cut the dough into three 12-inch strips, then cut each strip into 4 equal pieces, so you have 12 squares.

Using a chopstick, the handle of a wooden spoon, or a similar object, press a line onto each square going straight across (not diagonally) so it's not quite across the center of the square. This will help keep the dough from unfolding when it bakes. Fold the dough over at the crease, with the larger portion folded over the smaller one, like a clam with an overbite.

Arrange the folded dough on the baking sheet, leaving space between them if you don't want them to touch, or placing them nearly touching if you prefer pull-apart buns. Cover the buns with plastic wrap and set aside until doubled in size, half the time it took for the first rise (about 30 minutes).

When the buns have doubled in size, bake at 350°F until the buns are nicely browned, about 25 minutes. Remove the buns from the pan and let them cool on a rack. Serve the same day.

Give winter a warm welcome this year with a Gingerbread Cake Roll. Spiced with cozy flavors and swirled with an eggnog cream filling, this soft, fluffy cake roll makes December delicious.

Gingerbread Cake Roll With Eggnog Whipped Cream

cake flour

ginger

cinnamon

cloves

tsp baking powder

tsp sea salt (fine)

eggs (divided and at room temperature)

dark brown sugar (packed)

unsulphured molasses

vanilla (pure)

sugar (for dusting tea towel)

heavy whipping cream

Tbsp sugar

Tbsp eggnog

Gingerbread Cake Roll with Eggnog Whipped Cream

preheat oven grease and parchment paper pan

Preheat oven to 350 degrees. Grease a 10 x 15 inch jelly roll pan with butter, line with parchment paper then grease the top of the parchment. Set aside.

combine dry ingredients

Combine flour, ginger, cinnamon, cloves, nutmeg, baking powder and sea salt in a mixing bowl. Whisk until combined then set aside.

beat egg whites

In a separate bowl, beat egg whites with a whisk attachment until soft peaks form. Add granulated sugar then beat until peaks stiffen. Set aside.

beat egg yolks

In a separate bowl, beat egg yolks until until thickened, approximately 2 minutes. Add dark brown sugar, molasses and vanilla and beat until combined.

add flour mixture to egg yolk mixture

Add flour mixture to the egg yolk mixture, stirring with a spoon until combined.

fold in egg whites

pour batter into pan and bake

Pour batter into prepared jelly roll pan. Smooth with a spatula then bake for 8 to 10 minutes. Cake is done after it springs back when pressed with a finger.

dust towel with powdered sugar

While cake is baking place a tea towel on your counter and generously dust with powdered sugar.

turn hot cake onto towel and roll up

As soon as cake comes out of the oven, turn it onto the tea towel to release from pan. Gently remove parchment paper then roll the warm cake with the tea towel starting with a short end.

refrigerate

Refrigerate towel-wrapped cake for 3 hours.

Gingerbread Cake

beat whipped cream ingredients

Add heavy cream, powdered sugar and eggnog to a mixing bowl and beat until stiff peaks form.

Eggnog Whipped Cream

unroll cake add whipped cream reroll cake

Allow cooled cake a few minutes to come to room temperature after removing from the refrigerator then very gently unroll. Spread eggnog whipped cream on flattened cake then reroll without the tea towel.

cover and refrigerate 1 hour before serving

Cover loosely with plastic wrap and refrigerate for 1 hour before serving. If desired, dust with powdered sugar before slicing.

store in the refrigerator

Store covered cake roll in the refrigerator up to 3 days.

Assembly

No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well. They're primarily leavened with baking powder, with just enough baking soda to add a little omph to their browning and rise. It also ensures the yogurt's tangy flavor shines through, a perfect counterpoint to the biscuits' buttery richness.

No Buttermilk? No Problem! These Biscuits Bake Up Tender, Fluffy, And Golden Brown Thanks To Plain Yogurt, Which Keeps Them Wonderfully Thick And Moist As Well. They'Re Primarily Leavened With Baking Powder, With Just Enough Baking Soda To Add A Little Omph To Their Browning And Rise. It Also Ensures The Yogurt'S Tangy Flavor Shines Through, A Perfect Counterpoint To The Biscuits' Buttery Richness. Recipe

all-purpose flour,

sugar (about 1 tablespoon; 15 grams)

baking powder

unsalted butter,

No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well. They're primarily leavened with baking powder, with just enough baking soda to add a little omph to their browning and rise. It also ensures the yogurt's tangy flavor shines through, a perfect counterpoint to the biscuits' buttery richness. Recipe

Adjust oven rack to lower-middle position and preheat to 400°F. Should your kitchen be warmer than 75°F, please see our guide to baking in a hot kitchen before getting started; the specifics are focused on pie dough, but the overall principles are true of biscuits as well.

Sift flour into a medium bowl, then add sugar, baking powder, baking soda, and salt; whisk until well combined (this may take up to 1 minute). Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter has mostly disappeared into a floury mix, although a few larger, Cheerio-sized pieces may remain. This can also be done with 4 or 5 pulses in a food processor, just take care not to overdo it. The prepared mix can be refrigerated up to 3 weeks in an airtight container, then used as directed below.

Add yogurt, and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together (don't worry about over-mixing; until the flour has been fully incorporated, the greater concern is under-mixing). Once the dough forms a rough ball, turn out onto a lightly floured surface.

With your bare hands, gently pat the dough into a squarish shape about 1/2 inch thick, then fold in half; repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch. If needed, dust away any excess flour, then cut into 1 3/4-inch rounds and arrange in a 10-inch cast iron skillet. Gather scraps into a ball, pat and fold a single time, then cut as many more biscuits as you can. The final round of scraps can be gathered and shaped into a single biscuit by hand. 

Bake until the biscuits are well-risen and golden brown, about 20 minutes. Let the biscuits cool about 5 minutes to help set their crumb, then serve as desired, whether alongside soups and stews or split for shortcake or breakfast sandwiches. Leftovers can be stored up to a week in an airtight container; to serve, split the stale biscuits in half, brush with melted butter, arrange on a baking sheet, and broil until golden brown, then serve with jam.

With a little practice making sushi at home is delicious and fun to do, and in this Spicy Tuna Roll recipe, I'm going to show you three ways to make this popular sushi roll: hosomaki, uramaki, and gunkan.

Spicy Tuna Rolls

tuna

sriracha

soy sauce

sesame oil

scallion

tobiko ((use sesame as an alternative))

sushi rice

cucumber

Black sesame seeds

nori

Chop the scallions, reserving some of the greens for garnish.

Slice the tuna into thin strips and then turn the strips 90 degrees and chop it up. If you want your spicy tuna chunky, you can stop here, or you can continue to chop the tuna up with your knife until the pieces are smaller. I usually add the scallion stems in here and chop them up together with the tuna.

Transfer the chopped tuna to a bowl, and add the sriracha, soy sauce, sugar, sesame oil, and tobiko, and stir everything together until mixed. Cover and keep the mixture refrigerated until you're ready to use it.

Make some Tezu by adding a few tablespoons of rice vinegar to a small bowl of water.

Spicy Tuna

For the Gunkan, you want to cut the nori according to the diagram in the headnotes above.

Wet your hands with the tezu and grab about 2 tablespoons of rice. Gently press it into a rectangle with your fingers, but don't smash the individual grains of rice.

Wrap each rectangle of rice with the strips of nori you cut for the gunkan.

Press the center of the rice to make the rice fill out the nori wrapper.

Spoon some spicy tuna into each cup of nori. Garnish with scallion greens.

Gunkan

For Hosomaki, the full sheets of nori should be cut in half according to the diagram above.

Place the nori at the bottom edge of a sushi mat with the shiny side down.

Wet your hands in the Tezu and grab a small handful of rice. Place the rice in a line along the nori's top edge working from one side to the other. Be sure to leave a thin margin of nori at the top.

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