Posts Tagged ‘Buns’

Potato & Onion Stuffed Whole Wheat Rolls – Potato Piroshki

Baked Goodies

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets.

So the obvious thing to take for a picnic would be sandwiches of course, but I don’t fancy sandwiches too much. I mean, yeah they’re great, but if I have an option to just bake something without having to stuff it later (with sandwich stuff that is) or spread something on it or add something to it – I’ll that that option any day.

We went to New Brunswick with the kids and friends for the long weekend, and I decided I’m making something special for the road and picnic. I guess you could say that my Russian genes took over me, because what I made was ‘Piroshki’.

Piroshki are basically small potato stuffed rolls. They can also be stuffed with cherries (and then be the dessert) but I really wanted these with potato since I knew it’ll be SO good with a pickle on the side and a sliced hardboiled egg in it.

So I made these, and it was really easy to make them, except it was a bit of work because shaping them one at a time definitely took some time.

These are originally made with white flour but I made them with whole wheat flour just to make it a bit more wholesome.

The kids loved it, we loved it and I didn’t have to stand there the next morning making sandwiches. A win-win for sure.

 

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Potato & Onion Stuffed Whole Wheat Rolls - Potato Piroshki
Author: 
Recipe type: Rolls
Cuisine: Russian
Cook time: 
Total time: 
Serves: 24 Rolls
 
Whole wheat buns, stuffed with potatoes and onion which are a perfect sub for a sandwich and a great addition to any meal. These Russian Piroshki are just superb!
Ingredients
  • 800gr Whole Wheat Flour
  • 2 Tbsp Active Dry Yeast
  • 1 tsp Salt
  • 4 Tbsp Vegetable Oil
  • 1 ¾ Cup Lukewarm Water
For the Filling:
  • 5 Medium Sized Potatoes – Peeled and cut into squares
  • 1 Onion – Chopped
  • 1 tsp Salt
  • 3 Tbsp Vegetable Oil
For the egg wash:
  • 1 Egg Yolk - Beaten
Instructions
  1. Mix the flour, yeast, salt, vegetable oil and half of the water in a stand mixer and gradually add in the other half of the water until the dough is soft and non-tacky. Mix on low speed for about 5 minutes using the kneading attachment.
  2. Once the dough’s ready, pat it with a bit of oil and cover the bowl with a plastic wrap and set the dough aside to rise for about 45-60 minutes or until it almost doubles its size.
  3. While the dough is rising, prepare the filling: cook the potatoes in water until they soften. Drain the water and mash the potatoes.
  4. In a frying pan, put the oil and chopped onion and sauté the onion until it’s translucent.
  5. Combine the onion and mashed potatoes, add 1tsp salt and mix together. Set aside to cool a bit.
  6. Preheat the oven to 375F (180C) and layer a baking sheet with parchment paper. Brush the parchment paper lightly with vegetable oil.
  7. When the dough has risen, remove from the bowl onto a lightly floured surface, divide into 4 and roll each part into a log.
  8. Divide each log into 6 pieces by slicing it and using a rolling pin, roll each piece into a round circle that’s about 8-10cm in diameter (3-4 inches).
  9. In the middle of each circle, place about 1 Tbsp of the filling.
  10. To close the circles, fold them into 2 and pinch the edges to tightly close them. Tuck the corners onto the seam (which will be the bottom after baking) and place the finished stuffed dough on the prepared baking sheet. Repeat with the rest of the dough.
  11. Brush with the beaten egg yolk and bake for about 20 minutes or until nicely golden.

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets. So the obvious thing […]

Read More

Gooey Whole Wheat Cheese Rolls

Baked Goodies

My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? 🙂

But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all things cheese twice as much.

I always just wait for him to ask me what’s for dinner or lunch, or what a certain dish is made of, just so I can proudly answer: “Cheese and stuff”

So a couple of weeks ago, instead of making just plain rolls for our brunch, I decided to go cheesy and add some grated cheese which will make the rolls gooey on the inside and delicious on the outside – such a perfect combination. And it was indeed perfect. None were left after brunch and that says a lot.

So these are rolls made from whole wheat flour with added cheese inside, they’re soft, delicious and taste best while still warm. You can definitely reheat them so don’t worry if you didn’t make it to the first batch or arrived late for dinner when these were served – I got you covered.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls
Author: 
Recipe type: Rolls
Cuisine: Cheese
Serves: 10-12 Rolls
 
Gooey rolls filled with warm cheese are such a great gimmick and treat. the kids love it and so do the adults. Easy, wholesome, cheesy.
Ingredients
  • 500gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • ½ Tbsp Salt
  • ⅓ Cup Vegetable Oil
  • ⅓ Cup Milk
  • ¾ Cup Warm Water + 2 Tbsp (you may not need these 2 Tbsp)
For Filling:
  • 1 Cup Grated Cheese
For Brushing:
  • 3 Tbsp Butter - Melted
Instructions
  1. Place the flour, yeast, sugar, salt, oil and milk in a mixer bowl and add half the water and mix, using kneading attachment, on low speed.
  2. Gradually drizzle in the rest of the water until you get an even dough that’s soft and not sticky. If it is still hard/dry, add a bit water (1 Tbsp at a time).
  3. Remove dough from bowl and place on a lightly .floured surface
  4. Divide into 10-12 pieces (depending on the roll size you want - I made 10) and roll each piece into a ball.
  5. Place each ball in your hand and using your fingers, create a bowl shape.
  6. Place 1 Tbsp filling (grated cheese) inside the dough “bowl” and close tight back into a ball shape. Make sure you tighten the bottom so it won’t open while baking.
  7. Place each filled ball in a parchment paper layered baking sheet, with the smooth side facing up (the side where you pinched the opening to close into a ball should now be the bottom of the roll).
  8. Repeat with the other dough balls.
  9. Let the rolls rest in the baking sheet for about 45 minutes until they rise (about 1 ½ -2 times the size at the beginning).
  10. Preheat oven to 375F/ 180C and melt 3 Tbsp butter for brushing
  11. After 45 minutes, gently brush each roll with the melted butter (you can also sprinkle with any leftover grated cheese on top)
  12. Bake in the preheated oven for 25 minutes or until golden brown.
  13. Serve fresh and warm.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? 🙂 But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all […]

Read More

Soft Whole Wheat Spelt Dinner Rolls

Baked Goodies

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky.

I was browsing online, trying to figure out how to make dinner rolls, and I’m not sure why but I decided to stop looking when I found the recipe on TheKitchn.com.

The rolls looked so good, so soft and the crust looked just perfect. But looking at the ingredients I figured I’d have to play around and find some alternatives to the all purpose flour and the sugar. You must know me good enough by now to know that if I can switch the ingredients to more nutritious ones, I will. So I did.

These dinner rolls ended up being whole wheat spelt dinner rolls and they came out soft and perfect. I liked the fact that they came out looking super professional too. My husband couldn’t believe these were homemade at first.

Anyhow, these go amazing paired with some butter – obviously 🙂

They are also wonderful as sandwich rolls and you can freeze them and thaw whenever you need them. This recipe is a keeper.

Soft Whole Wheat Spelt Dinner Rolls

Soft Whole Wheat Spelt Dinner Rolls
Author: 
Recipe type: Bread
Cuisine: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Soft dinner rolls are not an obvious thing when it comes to spelt and whole wheat, but these are just perfect.
Ingredients
  • 1 ½ Cup Whole Wheat Flour
  • 1 ½ Cup Spelt Flour
  • 1 Tbsp Dry Yeast
  • 1 tsp Salt
  • 2 tbsp Honey
  • 2 Tbsp Vegetable Oil
  • ¼ Cup Milk (whole or skim)
  • ¾ Cup Warm Water
  • 2 Tbsp Butter - Melted
Instructions
  1. In a stand mixer bowl, combine the flours and yeast and mix together.
  2. Add in the salt, honey, oil, milk and ½ cup warm water and start mixing on low speed using the kneading attachment.
  3. Gradually add the ¼ cup left of warm water (drizzle in while stand mixer is mixing).
  4. Keep the mixer kneading for about 3-4 minutes until the dough is all combined into 1 dough ball.
  5. Remove the dough from the bowl and place on a lightly floured surface. Knead the dough a bit until it’s soft, non-sticky. It should spring back when you poke it.
  6. Place the dough ball back in the bowl, cover it with kitchen towel or plastic wrap and let the dough rise in a warm spot until it is double in size (about 1 hour).
  7. Once the dough has risen, remove it from the bowl and once again place it on a floured surface.
  8. Divide the dough into 12 equal pieces and roll each piece into a ball.
  9. Prepare a 9X13 inch baking dish layered with parchment paper and arrange the rolls in the baking dish. Make sure the rolls are apart from each other (about 1-2 inches apart).
  10. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm spot.
  11. Preheat the oven to 375F (180C) and melt the 2 Tbsp butter.
  12. Once the rolls look pillowy and risen (after 30-40 minutes), gently brush them with the melted butter.
  13. Bake the rolls in the preheated oven for 15-18 minutes (it took me 17 minutes).
Notes
Inspired by and adapted from www.thekitchn.com

Soft Whole Wheat Spelt Dinner Rolls

Link to the original recipe that inspired me: HERE

Soft Whole Wheat Spelt Dinner Rolls

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky. I was browsing online, trying to figure out how to make dinner rolls, and I’m not […]

Read More

Fresh Homemade Rye Bread and Rye Buns

Baked Goodies

Sometimes all I really need is a good piece of bread.

I know, it sounds too easy right? But it’s true. Sometimes I’d wonder around the kitchen looking for that something to eat, not a meal, just a little something – that’s when I turn to bread.

Think about it, bread with butter – a nosh, bread with cheese and omelet – lunch, bread with jam or chocolate – dessert. It’s the ultimate food y’all.

So imagine how thrilled I was when I cleaned one of my kitchen cupboards and found a 2kg bag of Rye Flour.

Now, I’ve never baked anything with rye flour so this was all new to me, and when something is new I turn to Google. I researched a little bit about rye flour and found that it is not as high in gluten as traditional bread flour so that means I’ll need to add another flour to the mix to provide the gluten so my bread is nice a fluffy as opposed to nice kinda dry. I decided to add whole wheat bread flour (organic too!) and the results were phenomenal.

I made my first loaf about 10 days ago, and made 3 more loaves and 14 buns since.

It’s really easy to work with rye flour and the taste is earthy, deep and just so good! You can literally feel the wholesomeness in it.

On a whole different note, I might have gained a few pounds so beware. I’m not saying I’m not going to eat more bread; I’m just starting to think that a pair of exercise bikes for my birthday might not be such a bad idea.

By the way, is it just me or as we get older the birthday presents get lamer? Hmmm.

UPDATE: I DID end up getting those Exercise Bikes 🙂

 

Homemade Rye Bread

Homemade Rye Buns

 

Homemade Fresh Rye Bread
Author: 
Recipe type: Bread
Cuisine: Breads
 
Easy, wholesome Rye Bread mixed with whole wheat flour - what a great combination that results in a great, soft, tasty bread.
Ingredients
  • 3 Cups Rye Flour
  • 3 Cups Whole Wheat Bread Flour
  • 2 Tbsp Dry Yeast
  • 1 Tbsp Sugar
  • ½ Tbsp Salt
  • 3 Cups Lukewarm Water
  • Some extra Whole Wheat Flour for kneading
  • Some extra Rye Flour for dusting
Instructions
  1. In a stand mixer bowl (you can also do this in a regular bowl and knead by hand) place the rye flour, whole wheat flour, yeast, sugar and salt and mix them together.
  2. Add in the water and start stirring until all the ingredients are combined and form soft dough
  3. If the dough is sticky, dust with whole wheat flour and knead until the dough is soft and doesn’t stick, you may have to dust the dough a few times.
  4. For 2 bread loaves, divide the dough into 2 pieces and shape each piece into an elliptical loaf.
  5. Place on a parchment paper layered large baking pan, dust with some rye flour on the top and using a sharp knife cut a few X shaped incisions along the top (no need to cut too deep)
  6. Cover the loaves with a clean kitchen towel and let them rest in a warm place for about 45 minutes until they rise.
  7. For 14 buns, divide the dough into 14 pieces, roll each piece into a ball, place on a parchment paper layered baking pan, dust with some rye flour and cut an X on the top of each bun. Now let the buns rest and rise for about 40 minutes.
  8. Preheat oven to 400F (200C) – Do Not use a convection oven for this, just a regular one
  9. Place a small baking pan filled with water on the bottom rack in the oven
  10. After the loaves/buns almost doubled their size, place in a preheated oven on the middle rack
  11. After about 15 minutes, gently open the oven and remove the baking pan with water.
  12. Keep baking for 35-40 minutes until the top and the bottom crusts are hard and hollow sounding when tapped

 

Homemade Rye Bread

Homemade Rye Bread

Homemade Rye Buns

Sometimes all I really need is a good piece of bread. I know, it sounds too easy right? But it’s true. Sometimes I’d wonder around the kitchen looking for that something to eat, not a meal, just a little something – that’s when I turn to bread. Think about it, bread with butter – a […]

Read More

Bite Size Spelt Flour Mini Buns

Baked Goodies

Seriously weather…this is not what I call summer! It’s the end of July and all we had for the past week is grey, damp and rainy. I’m supposed to be eating salads, fruits, veggies, cheese platters and light food and snacks but instead all I want to do is put my sweater on and have soup – seriously??

But enough about the weather, let’s talk about food. Last week I wanted to make something special for our Saturday brunch, but I woke up late (can I get a woot-woot) and had no inspiration whatsoever. So I decided to go with whatever I bump into in the fridge. Tomatoes, cucumbers, cheese, so I made 2 salads; but then I figured no one will eat just salads (except for me), we need bread, something fast!

So I put some ingredients together, played with the dough and voila! Got my own batch of mini bite sized spelt buns. They were a hit!  In fact, out of the 30 I made none were left.

They were so good, and we all kept on snacking on them. After we were done brunch, the kids decided they want dessert so they made their own dessert, with the same mini buns. They just added some Nutella to some and jam to others and enjoyed their own bite sized sweet buns.

So they can be served as savory but also as sweet. Did I already say I just love these? And with the added benefit of low gluten values they’ll be a hit on our next brunch as well.

 

Spelt Flour Bite Size Mini Buns

 

Bite Size Spelt Flour Mini Buns
Author: 
Recipe type: Bread
Cuisine: Low Gluten, Breads
Serves: 30-35 Mini Buns
 
They're small, they're easy to make and they're low in gluten. Oh and did I mention you can have them with both smoked salmon AND Nutella? yup!
Ingredients
  • 2 Cups Spelt Flour
  • 1 Tbsp Baking Powder
  • 3 Tbsp Butter
  • ¾ Cup Soft Goat Cheese (Can be replaced with cream cheese)
  • ¾ Cup Milk
  • 1 Tbsp Fresh Basil – Chopped (Optional)
Instructions
  1. Preheat oven to 375F (200C)
  2. Place all the ingredients in a mixer bowl and stir well until combined
  3. Sprinkle the dough with a little spelt flour to ease removal from bowl and avoid stickiness.
  4. Place on floured surface and using a rolling pin flatten the dough into a ½ inch thick leaf. Be careful, don’t flatten too thin.
  5. Using a round or square cookie cutter (you can also simply cut into squares using a pizza roller) cut shapes and place on a parchment paper layered baking sheet.
  6. Place in the preheated oven and bake for 10-12 minutes

 

Spelt Flour Bite Size Mini Buns

Spelt Flour Bite Size Mini Buns

Seriously weather…this is not what I call summer! It’s the end of July and all we had for the past week is grey, damp and rainy. I’m supposed to be eating salads, fruits, veggies, cheese platters and light food and snacks but instead all I want to do is put my sweater on and have […]

Read More

Spelt Cinnamon Rolls – No Yeast and Almost No Gluten

Cakes and Cookies

Yesterday night I had this weirdest craving. I really wanted a cinnamon bun. I looked for a good recipe but of course the only ones I could find are the good old fashioned yeast cinnamon buns.

I adore yeast pastries. They are my favorite, but in this instance I just had to have my cinnamon buns NOW. So I browsed through various recipes and found a few that are no yeast recipes for quick cinnamon buns. The only thing that bothered me now is that they are all obviously made with regular wheat flour, and that alone will ruin my son’s low gluten diet and will probably give my hubby stomach aches.

I decided then to come up with my own recipe for cinnamon buns/rolls using spelt flour.

So here I was, mixing and adding and hoping for the best. What’s the worst thing that’s going to happen? I gain experience? This doesn’t sound that bad to me.

30 minutes after, I was done. I took the rolls out of the oven and hoped for the best. The smell was insanely good and they looked superb. As always, my main taste tester was my husband. I served him with one roll, gave him a few seconds to chew on it and nervously waited for his response; “The only thing missing is a cup of tea” was the verdict and I was one happy girl.

So yeah, it worked, and this morning the kids tried it and loved it. They are not your everyday traditional buns, the texture is different and the dough is not as soft as the yeast version. They are denser and less sweet and I had to warm them up a bit before serving this morning, but dang they taste so good! So I’m sharing this recipe in hopes that you’ll like it too. You can top it up with your favorite icing or eat it plain, either way this version is a bit healthier and very low in gluten.

I got a sweet deal on Spelt Flour (Clickable link) on Amazon surprisingly, so I had enough for everything I made. The quality was also really great.

Spelt Cinnamon Buns

 

Spelt Cinnamon Rolls - No Yeast and Almost No Gluten
Author: 
Recipe type: Dessert
Cuisine: Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
Not your regular cinnamon rolls. they are not as soft and gooey but they are fast, delicious and have very low gluten levels. You'll like them.
Ingredients
Dough:
  • 3 cups + 1 tbsp Spelt Flour
  • 2 tbsp White Sugar
  • 4 tsp Baking Powder
  • Pinch of Salt
  • 3½ tbsp Butter (50gr)
  • ¾ Cup Milk
  • 1 tsp Vanilla Extract
Filling:
  • 3 tbsp Butter – Room Temperature (soft)
  • ½ Cup Brown Sugar
  • 3 tsp Cinnamon
  • 1 tbsp Butter – Room Temperature (for topping)
Instructions
  1. Preheat oven to 375F (190C)
  2. Prepare muffin tray and grease each cup with butter
Preparing the Dough:
  1. Place milk ,butter and vanilla extract in small saucepan, heat over medium heat until butter melts and set aside.
  2. Mix the other dough ingredients all together and then add the milk mix in. Using a mixer, mix only until fully combined (careful, do not over mix) and you get soft non sticky dough.
  3. Roll out dough on a lightly floured surface into a rectangle about 18X10 inch and ¼ inch thick.
Preparing the filling:
  1. In a small bowl mix the cinnamon and brown sugar together. Set aside
Assembling the rolls:
  1. Using a butter knife (or your fingers) spread the 3 tbsp butter (from filling ingredients) on top of the rolled out dough.
  2. Sprinkle with the cinnamon mix. Don’t use the entire mix; leave about 1tsp in the bowl.
  3. Roll the dough on its longer side (so you get a longer roll) and cut into 12 equal slices (about 1 inch or 3 cm each)
  4. Place each slice/rolled piece into a greased muffin cup in your muffin tray
  5. Using your fingers or butter knife, spread a bit of butter on top of each slice (from the 1 tbsp butter you set aside from the filling ingredients) and sprinkle with the leftover cinnamon mix.
  6. Place in oven for 15-20 minutes. Remove when done and serve as is or with butter.

 

Spelt Cinnamon Rolls

Spelt Cinnamon Rolls

Yesterday night I had this weirdest craving. I really wanted a cinnamon bun. I looked for a good recipe but of course the only ones I could find are the good old fashioned yeast cinnamon buns. I adore yeast pastries. They are my favorite, but in this instance I just had to have my cinnamon […]

Read More

Garlic Butter Swirls- The Salty Version of Cinnamon Rolls

Baked Goodies

We all know what Cinnamon Rolls are right? Well, the problem with Cinnamon Rolls is that you can’t serve them for lunch or dinner. The solution? Create something similar, but with garlic. I’m kidding of course, who would ever think about garlic when you have cinnamon rolls in mind? Nevertheless, I made these wonderful Garlic Butter rolls, or as we at home call them “roses” and they were an instant hit at our house. Served with tuna salad on the side and there you have it – a meal.

Garlic Butter Roses

 

Garlic Butter Roses - The Salty Version of Cinnamon Rolls
Author: 
Recipe type: Appetizer, Pastry
Cuisine: Dairy
Prep time: 
Cook time: 
Total time: 
Serves: 12 Roses
 
A wonderful twist on cinnamon rolls. Who said it had to be sweet. Butter, garlic and cheese in a cheese based dough. Yum.
Ingredients
For the Dough:
  • 5 tbsp Soft Goat Cheese
  • ½ – ¾ cup Cream (I used whipping cream)
  • 200gr (6 tbsp) Plain Yogurt
  • 2½ cups All Purpose Flour
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 tsp Salt
  • 2 tbsp Dry Basil
For the filling:
  • 100gr Butter (melted)
  • 2 Scallions (Green Onion) - Chopped
  • 2 Garlic Cloves - Minced
  • 1 cup Cheese - Grated
Instructions
  1. Preheat oven to 400F (200C)
  2. Prepare greased muffin pan
  3. Mix all dough ingredients together in a mixer bowl and set aside.
  4. Prepare the filling by melting the butter over medium heat, adding the copped scallions and minced garlic cloves. Mix until combined, remove from heat and set aside.
  5. Take the dough out of the mixer bowl and place on a floured surface.
  6. Flatten the dough into a rectangle about ½cm thick.
  7. Brush the melted butter mix on top of the flattened dough. Set about 2 tbsp of the butter mix aside, as you will need it later to brush the rolls.
  8. Sprinkle the cheese on top of the filling and roll the dough on its long side.
  9. Once rolled, cut off the edges (about 2 inches from each end) and discard (they will not have any filling in them)
  10. Cut the dough in half and then cut each half in half and then each quarter into 3 pieces. This way you end up having 12 pieces.
  11. Brush each muffin cup with some of the butter mix and place each piece (rose) facing up, in a muffin cup (you will still have some butter mix left and that's good).
  12. Place in preheated oven for 20 minutes until cheese is bubbly and roses are golden brown.
  13. Once you take it out of the oven, brush with the butter mix you have left for additional flavor.
Notes
**Instead of using the goat cheese+ cream you can substitute these for 1 cup of soft cheese (light cream cheese or cottage cheese)

 

Garlic Butter Roses

 

Roses facing up in muffin pan

 

 

 

 

 

 

Garlic Butter Roses

We all know what Cinnamon Rolls are right? Well, the problem with Cinnamon Rolls is that you can’t serve them for lunch or dinner. The solution? Create something similar, but with garlic. I’m kidding of course, who would ever think about garlic when you have cinnamon rolls in mind? Nevertheless, I made these wonderful Garlic […]

Read More