Query

I recently found out that one of my roommates has ciliac (which might even be how you spell it) disease. I'd like to explore the world of gluten-free for when I cook meals for the house (and not just me, the carb addict).

So, I'm throwing it out there for you fine folks in the blogosphere. Does anyone have any simple, delicious, gluten-free recipes?

Jill ...

I was going to leave this as a comment but decided that I would do it in the post itself so that EVERYONE sees it because this is a great great great source for all sorts of recipes !!

Now ... the recipes are all vegan but seriously ... they all look amazing.

Fatfreevegan.com is an amazing resource for so many recipes. Including gluten free. She has a whole section on gluten free and you can go there right now by clicking HERE !

And there you have it ... my two cents. Everyone else can put their two cents in the comment section ...

Love, Bon

PS ... Celiac is spelled with an e.

Menu Plan Monday...er Saturday

I am SO excited about this weeks menu! I'm trying out a bunch of new recipes and eating fairly healthy and VERY natural foods.

SATURDAY:
Fish and potato chowder

(I'm using the leftover garlic soup base I made to poach
some tilapia, and adding in some "baked" potato chunks)

Oranges and cinnamon

SUNDAY:
Ratatouille
(Can I just say how all of the ingredients for the ratatouille cost a total of $3.35!)
Homemade bread and some Jarlsburg (a kind of swiss) on the side

MONDAY:
Poulet Saute aux Herbes de Provence
(Sauteed Chicken with herbs)
Baked Cucumbers
(yes, I said cucumbers)

TUESDAY:
Steamed green beans
Broiled Dover sole
all topped with homemade aioli
(the winner of the throwdown!)

WEDNESDAY:
California Rolls

THURSDAY:
Beef and vegetable curry
Rice

FRIDAY:
Leftovers!!

Salad Sandwiches

A great Aussie sandwich ... not something I'd eaten many of before moving here.
(a sandwich with only salad fixins ... I've had plenty of other sorts of sandwiches!)

This one had leftover Artichoke and Cumin Dip, Tomato,
Cucumber, Sliced Beets, Sliced Mushrooms, Pine Nuts and Fresh Spinach !

It was delish !

And here's Alia whipping up her Salad Sandwich ...
she and Jono both opted out of mushrooms, and beets !
But they both had pine nuts which was a pleasant surprise !!

The Definitive Mayo Recipe

This mayonnaise recipe, which lost the throwdown, but is still a winner, is modified from one given to this blog by Arabian Knits. It uses a stick blender instead of a regular blender (or a whisk and tons of elbow grease). It's so simple, easy, and quick, you may never need to buy store-bought mayonnaise again!

BASIC MAYONNAISE
(yields 1 cup)

In a glass jar that is wide enough for the blender to fit through put, in this order:

1 egg, room temperature (we ran the egg under warm water to take the refrigerator chill off it)
1 1/2 tsp. Fresh lemon juice
1/4 tsp. salt
3/4 cup light oil (we used canola, but any oil will do, just use what you like/have on hand!)

The original recipe called for ground mustard. It added a taste we weren't really going for, so omitted it in the second batch. However, if you're looking to make a Japanese style mayo, use the mustard and substitute rice vinegar for the lemon juice.

With the stick blender OFF, put it down to the bottom of the jar. Then start it and, rocking side to side, slowly pull it up to the top. Continue pushing it back to the bottom and up to the top SLOWLY, until you reach the desired consistency, about 20-30 seconds.

To make GARLIC MAYONNAISE (Aioli):
Make the basic mayo recipe. Add in 4 pressed cloves of raw garlic (more or less, to taste). Let sit for a while, the garlic flavor will intensify.

THROWDOWN! Aioli-style

Aunt Kathy and I both had new aioli (garlic mayonaise) recipes to try.
So we had a throwdown!!!

My version was made according to Julia Child's very traditional French recipe.
AK's was made using a stick blender and slightly different ingredients.

We mixed both with some plain, cooked potato (patatas alioli)
and gave Uncle Jim (our judge) a blind taste test!

The verdict:
The traditional method is DELICIOUS! But it is a TON of work.
Be prepared to have your arm fall off from whisking.
On the other hand, this mayo can be eaten without guilt,
'cause you've already worked off ALL the calories!!
The stick blender method is much much much much much much easier.
It's not quite as good, but is a wonderfully acceptable alternative.

D-Day !

My first task was to go through the kitchen ... the pantry, the fridge, everything and get rid of all of the offending articles that don't meet our 'plan' ! We had to come to an agreement on sugar as some things have nominal amounts of sugar. I did some research and discovered that in order for something to be labeled as 'sugar free' it has to have less than .5 grams of sugar per serve. So ... that was our standard as to what things we could keep or not if sugar was the offending ingredient !

Now ... prior to this clean out, I thought we did pretty well. I didn't think we ate a lot of stuff with high preservatives, additives, sugar etc. I WAS WRONG. I mean, I knew our eating habits were going to change and I knew it would be drastic but my goodness there were some shocks !

Gum for instance. Full of preservatives and artificial sweeteners and things that cause yucky things to happen to people. Wheat Bix ... one of the two cereals (plain oats being the second) I let the kids eat ... is high in sugar. Lower than most cereals but still ... high. And no good for us in 2010. My balsamic and wine vinegars ... colorings and preservatives. Grr. I'm not happy about that. Worcestershire Sauce, Wasabi, Vanilla Essence, Sushi Rice Vinegar. All out.

Here's a few shots of what we had to find new homes for ...

Some things didn't shock me ... like, food coloring, candy canes, lollies, rice crackers, sprinkles.

The stuff in the fridge ... all those sauces. SO MUCH SUGAR !! Ridiculous ! And a fair few preservatives. Rory and I were both shocked by the lemon and lime that are supposed to be 'natural'. Preservatives ! I mean, these things will be easy to substitute for. Just use real lemon and lime. I usually do anyway, those are just there as fall backs. But that's part of what this year is about ... no fall backs !

The saddest thing that I had to get rid of was my Italian Dressing Mixes !
Oh so sad. Here I am saying goodbye ...

Seriously though ... I'll miss this stuff.
I thought about keeping it ... making it an exception but I can't do this thing half way.
So ... it's gone. It helped that it was out of date ... made it easier !
But only a little bit.

Hummus {of the} Roasted Garlic Variety

I got this yummy recipe from The Urban Spork
I served it with The Perfect Crackery Crackers that I made too !!
Tonight I'm going to take this, and some more crackers and carrot sticks to a party.
YUM.

I mostly stuck to the recipe this time ... I never use the same amount of oil though, I always combine steps and I didn't do any garnishes. Here's how I did mine ...

1 whole head of garlic
olive oil
1 can chickpeas (garbanzo beans)
2 tablespoons tahini
juice of 1/2 a lemon
1/2 tsp cumin
1/2 tsp salt

Preheat oven to 305F/180C

Cut the head of garlic in half and set in a piece of foil. Drizzle olive oil over the halves and fold the foil over the top. Roast in the oven til cloves are soft. And golden brown. And smell delicious. Like ... you want to eat it and just forget about the whole hummus sort of delicious ! It takes about 30/45 minutes to get to that point.

Squeeze the garlic out of it's skin.

Stick everything into a food processor. Process. It it's not smooth enough, add a bit of the juice from the chickpeas to thin it out ...

Now ... every hummus recipe I've ever read says to drizzle olive oil over the top ... and lots of it. I never have. Probably never will. I don't think it needs it. But ... you can make your own decision !!

Perfect Crackery Crackers !

I got this recipe from Smitten Kitchen. They were so easy. Delicious !

And I'm so excited at the possibilities that cracker making brings for 2010 and the whole unprocessed thing !

Most of this I'm just copying and pasting from her instructions but there is one major difference ... she used white and I went with the whole wheat spelt flour.

1/4 teaspoon salt

1 &1/2 cups whole wheat spelt flour


Stuff to put on top. I used sea salt, dried onion bits, flax seeds, toasted sesame seeds and mustard seeds on these ones ! I am excited to try lots and lots of variations. In fact, we're taking these to a New Years Eve party tonight and I'm going to try two different toppings ... I'll let you know how those go !

1. Preheat the oven to 350 F / 180 C degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned (as in ... UPSIDE DOWN) 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids. ( I scored mine !)

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.

Go check out this video if you aren't convinced at how easy these are ...

Fish Baked on a Bed of Spinach

1-2 T olive or canola oil
small onion, diced
1-2 cloves garlic, minced
5 oz fresh or 4 oz frozen spinach (thawed and drained) PER PERSON
1 4-6 oz fresh or frozen and thawed fish fillet PER PERSON (such as tilapia or red snapper)
1/4-1/2 cup vegetable or chicken stock
1-2 T low-fat sour cream
1/2-1 tsp dried parsley (1/2-1 T fresh, chopped)
pinch ground nutmeg
salt and pepper (optional)
bread crumbs (optional)

Preheat oven to 425 F. In skillet, heat oil. Add onion and garlic and saute until golden brown. Stir in spinach and cook 2 minutes (fresh will wilt, frozen will heat through). Transfer spinach mixture to baking dish (13"x9" if serving 4) or divide among individual ovenproof dishes. Place fillet(s) on top of spinach, cover dish(es), and bake 8-10 minutes until fish is almost done.

Meanwhile, warm stock, then combine with sour cream, parsley, nutmeg, salt, and pepper. When fish is almost done, uncover baking dish(es), pour sauce over each fillet. Top each, if desired, with bread crumbs. Return to oven and bake, uncovered, 2-3 minutes more.

the whole unprocessed thing - the plan

Just three days away from the start of the new year, I though it about time I posted my 'master plan' for this whole unprocessed thing ! I've done lots of thinking, do continual reading and have chatted with my husband about this and we've come to an agreeable plan.

(photos - Christmas 2009 fruit bowls)

We will eat no foods with additives and preservatives (with the exception of a few like 'gelatine' that have no adverse reactions) I have a comprehensive list of additives and preservatives used in Australia to make our shopping easier.

No white flour.

No white sugar (or brown sugar which is just white sugar with molasses added).
We are classing anything that has more than .5g of sugar per serve as having sugar.

No white rice or pasta.

No trans fat.

We will limit our dairy. Cheese will be an occasional food. Milk and yogurt will still be part of our diet but I'll be researching nut milks. So far I haven't found any without added sugar. All of our dairy will be low fat.

We will concentrate on eating leafy greens, lots of vegetables, fruit, whole grains and legumes.

I will endeavor to keep our sodium intake to less than 1000mg a day.

Exceptions ...

I am not wanting to take our family into the 'realm of weirdo'. For that reason, we will have a few exceptions throughout the year. Each of our birthdays will be a 'free day'. We will be sensible and try to make decisions as close to our 'plan' as possible but we will probably have birthday cake with sugar in it ...

As well ... I will not put myself or my family or our friends through the awkwardness of 'we don't eat that' when we go to someones place for dinner. So ... again, making sensible decisions ... but we will eat what is served to us when we are at someones place. The same if we are in a restaurant. Although ... restaurants will be easier as we will be given a menu with many choices.

The reasons ...

Improved health is the most obvious reason. After reading Additive Alert a few years ago and then again recently, I feel that it's time we 'take the plunge' to eliminate these 'nasties' from our diet.

I also was struck by something I read in another book that was something to the effect of "why do we wait until we are sick to make the changes our bodies need to be healthy ?" To me ... it makes sense to feed my family (and myself) food that will keep us healthy instead of waiting until it is too late.

I'm not someone who has much success with 'little by little'. I'm an all or nothing sort of girl. Hence the reason we are cutting all of these things out at once. I've tried it the other way ... doesn't work for me. So ... here we go ... starting an adventure ! I'm excited !

Oh ... the other reason I want to do this has not got much to do with health but more with a trend I see in society that I'd like to not see in my home or in my children. That is the trend towards 'instant gratification'. The 'I'll just run out and grab something quick' sort of mentality. You know what I'm talking about ? I want to see what it is like to not be able to do that. I want to be forced to make things from scratch ... even more than I already do. I know it will take a lot of planning and preparation and organization but I think I'm ready for that ...

We'll see ... because it starts in just three short days !!

I plan to share with you the foods we eat. The recipes. The challenges. The struggles. The physical, emotional and financial changes we discover. I'll share books and resources and who knows what else ...

I'd love to know your thoughts. Suggestions are always welcome too ! Links to recipes that fall in line with our plan ... hook me up !!

Look out two thousand and ten ... here we come !!

Menu Plan Monday - Bonnie - 28 December 2009

This is my last menu plan for 2009 ! Crazy ! This year has gone so quickly ! Next year is going to be a big challenge. I was going to write my final post about 'the whole unprocessed thing' but I've spent the afternoon helping the kids re-organize their rooms to fit Christmas presents in ... plenty of furniture swapping and hanging things on walls occurred. But it's done now so that's fantastic !

Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie

We've just about finished all of the Christmas goodies and I've got some recipes to post. I'm hoping to get them all posted over the next few weeks. And of course ... I'd do 'the final plan' for the year 2010 before the 1st of January. I'm excited about it ... but I'll leave that for another post ! I'm also excited about all of the new recipes that have been posted here over the last week or so. I'm hoping that you all will continue to post great recipes ... even ones that I can't eat over the next 12 months because then they will be here ... I'm not going to eat like 2010 forever ! As least not exclusively. Anyway ... I'm babbling ... let's get onto the plan !

I've got another couple of zucchini out of our garden and we've been eating them but I think I'll use the most recent one to make some zucchini bread. It should use up the last of the brown sugar and white flour and then we'll be laughing !! (that's an aussie-ism ... anyone know what it means ?) I have a great recipe that Aunt Jo sent me years ago. I'll post it when I have a photo to post along with it !

Monday - Salad Night
Green Salad w/red bell pepper, kalamata olives, tomato and onion
Baked Asparagus w/Rosemary and Walnuts
Baked Cauliflower
Calamari

Tuesday - Beans Night
Mexican Cous Cous
with steamed broccoli

Wednesday - Whole Grains Night
Quinoa and Edamame Salad

Thursday - Crock Pot Night
NEW YEARS EVE !!
... doing a BBQ at friends place ...

AND THEN WE ARE INTO
2010 - the whole unprocessed thing !

Friday - International Night
Pollo Fajitas
on Homemade Tortillas

Saturday - Fish Night
Rory's Salmon
with Honey Baked Lentils & Rice
and frozen peas (but they won't be frozen when we eat 'em)

Sunday - Big Cookup for Freezer Night
not doing a cookup this week
Going to try Jill's Spinach, Chicken, Mushroom Couscous

Snack Foods to Try Making :
Roasted Garlic Hummus
Spelt Everything Crackers

I'm also going to make Vanilla Extract !!
I'm super excited about this one !!

Ice Cream-ish

This is such a simple - healthy - yummy dessert.
I fix it for us often.

All you do is ...
Put frozen berries (or whatever fruit you fancy) into your blender.
Pulse to break them up a bit.
Add a couple scoops of greek yogurt.
Pulse a bit more.
Then blend on high for a little bit til it looks creamy.
Don't blend too long though or it will melt.

I've also done this with mango.

The leftover stuff we don't eat straight away,
I pour into the icy pole molds and put in the freezer ...

ps ... my blender will do this without any liquid,
if yours won't you might need to add a little fruit juice or even water to help it along.

Holiday Rum Cake

Ok, let me explain a few things. This recipe is by no means healthy. The word cake in the title should give that away. Oh, and maybe the word rum, but let's just be clear. Also, this recipe makes use of prepared things like cake mix rather than being made completely from scratch. And finally, this isn't my original recipe. It's the same rum cake my mom has always made, but it's a classic recipe used by many people everywhere. Now that the confessions are out of the way, let's get to the good stuff!

This cake was always a hit when my mom made it, and I've had the same experience. It comes out moist and dense, almost like a pound cake, with just a hint of rum flavor since the actual alcohol evaporates during the cooking process. Everyone loves this cake. I usually make it for Christmas, but this year, I'll be making a second one to ring in the New Year. I hope you'll try it and enjoy!

Cake
1/2 to 1 cup chopped nuts (I use walnuts, but you can also use pecans if you prefer)
1 18.5 oz yellow cake mix
1 4-serving-size instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Preheat oven to 325 degrees F. Grease and flour a 12-cup tube cake pan. Sprinkle nuts in the bottom of the pan.

Combine all cake ingredients. Beat for two minutes with electric mixer on high. Pour batter into the pan. Bake for one hour. Cool in the pan for at least 15 minutes.

While cake is cooling, prepare glaze. Melt butter in a saucepan. Stir in water, sugar and rum. Boil for five minutes, stirring constantly. Remove from heat.

Poke holes into the top of the cake with a slender skewer. Spoon the glaze over the top of the cake, allowing it to soak in. Use a pastry brush to spread glaze over the sides of the cake. Continue applying glaze to the cake until it's used up. Allow to set for at least an hour before serving.

Pasta Primavera

Primavera means spring. So this is spring pasta.
Basically, all you do is chop/slice/dice a bunch of whatever veggies
look good
are in season
are on sale
or you just like

and saute them in a little olive oil
with some salt and pepper


Add a cup or so of grated Parmesan cheese
and some cream.
Cook at a very low heat, stirring constantly until sauce thickens

Pour over hot pasta.
I like angel hair, but linguine is nice too,
or whatever kind you like best!

Sprinkle with some more cheese
and a dash of crushed red pepper flakes.

Yummy yummy yam yam

SEASONED SWEET POTATO BITES


Cut two large yams into bite-sized chunks.
I like jersey yams, but any sweet potato will do.

Soak in ice water for about 20 minutes.
Dry with paper towels.

Add in one tablespoon of oil for each pound of yams.
Shake in enough Lawry's Seasoned Salt to coat.

Spread on a cookie sheet in a single layer
Bake at 450 degrees for 45 minutes (or so) until soft on the inside
and browned on the outside

Blueberry Pancake

This was simple.
I just made pancakes as usual but once I poured the batter in the pan,
I dropped frozen blueberries into it ...
Flipped it once.
Voila !
BLUEBERRY PANCAKES !!
They were delish !

Nut Butters

So ... one thing I've been experimenting with is making my own nut butters.
My first attempt was with almonds. I made a yummy almond butter that we spread on crackers.

Then, last night ... after I came home with a new high power blender, I tried another. I had intended to make peanut butter but have discovered that it is better to use LOTS of nuts so added a bag of cashews as well and made peanut/cashew butter and it was quite nice. I toasted some bread, spread on the peanut/cashew butter and topped with sliced bananas.

Making the butters was pretty simple.
Just pour your nuts into a blender or food processor.
Turn it on.
It takes quite a while, and you will need to turn it on and off.
Scrape down the sides, give the blender a rest.
Eventually, the nuts will break down so much that the oils in them are released.
Blend/process to your desired consistency.
That's it.
Just don't kill your blender by working it too hard.
Let it rest.
My blender book says don't go longer than 30 seconds in one hit with nut butters.



Kid tested and approved !!

Menu Plan Monday

Monday:
French Toast at Clara's

Tuesday:
Dover sole with caramelized onions
Oven-roasted sweet potatoes

Wednesday:
Pasta Primavera

Thursday:
Tortilla Espanola
Crusty bread
Mixed greens salad

Friday:
Leftovers!

I'll try to add in some pictures later, along with the roasted sweet potatoes recipe.
I don't seem to have posted the pasta primavera recipe yet either...
so maybe I'll get on that as well. Lots to do, lots to do!

Home Grown & MPM {Bonnie} 14 Dec 2009

Check it out !
We grew this little {big} beauty in our garden !
It was tasty.
I sliced it, sprinkled it with garlic salt and then sauteed it in a bit of olive oil.
PERFECTION !!
Mmmmmm ... wish I had some more !

There is another one growing but
it will be a few days before it's
big enough to pick
and eat !!

Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie.

Rory and I celebrated out 12th Anniversary yesterday !
I can hardly believe it has been that long. It has flown ... I guess we must be having fun !
ha ha. I'm kidding. It has flown ... and we definitely are having fun !

This week's menu is shortened.
We had a Christmas party Saturday night.
Went out for Moroccan last night.

So we'll start with tonight ...

Monday is SALAD night.

I'm not doing anything fancy. Just using up some silverbeet, chinese cabbage, carrot, tomato, and cucumber left in the fridge. I've got an avocado. And I'll probably saute some zucchini and I'm going to do some of these peppers too ! oh yum. I love these peppers ! Is it weird that I get so excited about veggies ? I don't care ... I just was wondering. I also got some Basa Fillets (fish) that I'll do in a bit of sesame oil and soy sauce, I think. Most likely with garlic. Just to make the meal a bit more exciting ... :)

Tuesday is BEANS night.

I am aware that it is summer here but I just love this black bean chili soup and can't stop making it !! I'm serious. It's so good. I've got to figure out what to do for corn chips once we go UNPROCESSED in the new year though ... Anyone ever made them ? I know you can do it from corn tortillas but I'll need to make them too ...

Wednesday is WHOLE GRAIN night.

I'm going to be trying a new recipe ... it's called Jewels of the Earth Quinoa Salad from Sticky, Gooey, Creamy, Chewy ... a new blog I've recently discovered and like the look of ! The Salad has Pomegranate in it ! I'm excited to try it ... it looks so yummy !!

Thursday is CROCK POT night.

I'll be trying another new recipe. This one is from Chick in the Kitchen. I love her blog but haven't been to visit in ages. I have so many cooking blogs in my google reader ... I don't read through them blog by blog, I scan the titles and only click on the ones that catch my eye. It's too much any other way ! Often, though, while I'm there visiting, I'll have a look around to see what I've missed ! Anyway ... this one looks delish ... Crock Pot Indian Chicken.

I have stopped planning there as Friday is my normal shopping day and I want to get back on track with that. As well ... we'll be into visitors arriving and then Christmas and well ... I'll be planning all that soon ! I've got the menu set, the ham ordered, and soon I'll tackle shopping for the rest of it !! But ... you may have noticed that I'm moving to 'themed' nights. That is to help when I go unprocessed ... in a mere 17 days ! I'm hoping that having a 'theme' will help me narrow down choices and experiment with different things and keep the variety happening !! We shall see ! So ... the rest of the week's themes look like this :

Friday is INTERNATIONAL night

Saturday is FISH night

Sunday is BIG COOKUP FOR FREEZER night

So ... I'll cook something that freezes well ... to keep a stock for those 'need to grab something' quick dinners ... those nights could be tricky in the coming year but if I have home cooked, unprocessed meals in the freezer then my problem is solved ! I'll just need to keep my freezer stocked up ! That's the purpose of this Sunday night cookup !!

Soon I'll be bringing you my final 'report' on what I'm going to be doing next year. I've almost got it totally narrowed down ! I'll give you a list of what we will and won't be eating, etc ... And a few other things I've thought of ... like, what to do when we go to someone's house for dinner.

ALSO ... if you are a contributor to this blog ... PLEASE PLEASE PLEASE keep contributing as normal. Just because I'm not eating certain things, doesn't mean I don't want you all to keep posting what you are eating !! I love that this blog is such a great collection of EVERYTHING so let's keep it that way !!

Fun Buns

I love baking bread...but these rolls are a bit involved. But oh, so good with a nice bowl of stew. Worth the wait...if you have the time!

Ingredients.

2 1/2 t dry yeast

1 cup milk

4 T butter, melted.

2 T sugar

2 eggs, beaten.

4 cups flour

2 t salt

1 egg yolk and 1 T milk mixed for glaze

Handful of poppy seeds, sesame seeds, sea salt, or spices for top of rolls



Directions.

Sprinkle yeast into 1 cup of the milk. Let set for 5 or so minutes.

Stir to dissolve.

Warm remaining milk in saucepan with butter and sugar.

Stir until the butter is completely melted.

Cool until lukewarm.

Beat in the eggs.

Mix flour and salt in large bowl.

Stir in dissolved yeast and butter mixture.

Mix until forms soft, sticky dough.

Knead until smooth and elastic. About 10 minutes.

Put dough in buttered bowl and cover. Let rise until doubled in size (1 1/2 - 2 hrs)

Punch down. Let rest a few minutes while you butter rounded 9in cake pan.

Divide dough into 18 or so pieces. Place in buttered pan.

Cover and let double in size. Around 40 minutes.

Mix 1 egg yolk with 1 T milk to make glaze

Brush top of each roll with egg glaze. and sprinkle alternately with seeds and spices. I just used what I had which was sesame seeds, sea salt and rosemary.

Bake in preheated (400F) for 45 minutes. Golden.

Turn out onto wire rack to cool a bit.

Serve warm.