Lobster Rolls



3- 1 ½ pound Lobsters

2 tsp Tarragon

2 stalks Celery diced

Juice of one Lemon, plus wedges for serving

½ cup Mayonnaise

6 New England style split top rolls

Salt and Pepper to taste

Salted Butter softened

1 Tbsp Fresh Chives chopped


Fill a large bowl with ice and water.  Steam the Lobsters until bright pink.  Immediately put the lobsters into the ice water to shock.  Remove the tail and claw meat, chop up.

Mix the chopped lobster and all ingredients except chives, mayonnaise and the butter in a bowl.  Fold in the mayonnaise until combined.

Brush the rolls with the softened butter and toast until brown.  Fill each roll with lobster mixture and top with the chives.  Serve with the lemon wedges.

Easter Croissants




2 large eggs plus enough warm water to make 2 cups of liquid

1/4 cup sugar

5 1/2 to 6 cups Unbleached All-Purpose Flour

2 1/4 teaspoons instant yeast

1/2 cup nonfat dry milk (optional)

1 scant tablespoon salt

1 teaspoon vanilla extract (optional; for sweet pastry)

2 tablespoons butter, melted


1 7/8 cups unsalted butter, cool to the touch

3/4 teaspoon salt (omit if using salted butter)

1/2 cup Unbleached All-Purpose Flour


Make a sponge by cracking the eggs into a 2-cup liquid measure and adding enough warm water to equal 2 cups. Beat until blended, and pour into a large mixing bowl. You can also put the sponge into the bucket of your bread machine, set on the dough cycle. Add 1 tablespoon of the sugar, 3 cups of the flour, and the yeast. Mix until well blended. Cover and set aside.

While the yeast begins its work, set up the butter inlay. Mix the butter and 1/2 cup flour just until the mixture is smooth and well blended (no hard lumps). You can do this with a mixer, a food processor, or with a spoon, by hand. Be careful not to beat the mixture at high speed; you don’t want to incorporate any air. Lightly flour a piece of plastic wrap, place the butter mixture on it, and use a dough scraper to pat it into an 8-inch square. Wrap the butter and put it in the refrigerator on a flat surface for at least 30 minutes.

Stir the vanilla, if using, and the melted butter into the sponge. Whisk together the remaining 2 1/2 cups of the remaining flour, the rest of the sugar, the dry milk, and the salt. Add to the sponge and mix until you have a soft dough, either by hand, in your mixer, or using the dough cycle of your bread machine. Check the dough after kneading for 4 to 5 minutes, adding more of the measured flour if the dough is still sticky.

Once the dough is smooth and elastic, pat it into a square shape, wrap it loosely and refrigerate it for 30 minutes.

Remove the chilled dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches across. Unwrap the butter slab and place it in the center of the dough at a 45° angle, so it looks like a diamond in the square.

Fold the flaps of the dough over the edges of the butter until they meet in the middle. Pinch and seal the edges of the dough together; moisten your fingers with a little water, if necessary.

Dust the top with flour, then turn the dough over and tap it gently with the rolling pin into a rectangular shape. Pick up the dough to make sure it isn’t sticking underneath, dusting under with more flour if necessary, then roll from the center out until you have a rectangle 20 inches long by 10 inches wide.

When you’ve reached the proper size, take a dry brush and lightly sweep off any excess flour, then fold the bottom third of the dough up to the center, and the top third over that (like a business letter). Line the edges up on top of each other and even up the corners so they’re directly on top of each other. Take a dab of water if you need to, to tack the corners together. You’ve now made your first “turn.”

Turn the dough package 90° to the right, so it looks like a book ready to be opened. If the dough is still cool to the touch and relaxed, do another rolling and turning the same way. Make a note of how many folds you’ve completed and the time, and wrap the dough. Return it to the refrigerator for at least 30 minutes. Repeat the above folding and turning process one more time, for a total of four turns. Once completed, wrap the dough well and refrigerate it for at least an hour, and preferably overnight before using.

Using half the dough at a time, roll it to a 12″ x 18″ rectangle. Trim the edges of the dough on every edge using a ruler and pizza wheel. This cuts off the folded edges that would inhibit the “puff.” Cut the dough in thirds lengthwise and in half through the middle. This will give you six 4″ x 9″ pieces. Cut each piece in half diagonally and arrange them so the points of the triangles are facing away from you. It’s okay to stretch them out gently to elongate them when you do this. Cut a 1/2″ notch in the short edge of the triangle.

If you want to, this is the time to place a teaspoon of filling at the base of the triangle. Roll up the dough, starting with the notched edge and working toward the point. Make sure the point is tucked under the bottom of the croissant. If you have to stretch the dough a little to make that happen, it’s okay. You can also use a drop of water on the tip to help it stay in place. Form the crescent by bending the ends toward the center where the tip is tucked underneath. Place the croissants on a lightly greased or parchment-lined baking sheet. Cover and chill for 30 minutes. You could also freeze the unbaked pastries at this point.

Take the croissants out of the refrigerator, and preheat the oven to 425°F. While the oven is heating, brush the tops of the croissants with an egg well-beaten with 1 tablespoon of water.

When the oven is hot, bake the croissants for 15 minutes then reduce the oven’s temperature to 350°F and bake for another 15 to 20 minutes. The croissants should be a deep golden brown, even where the dough overlaps; you don’t want any raw dough in the center. Remove from the oven and cool on a rack.




2 eggs

1/3 cup sugar

1 1/2 teaspoons salt

6 tablespoons butter

1 cup unseasoned mashed potatoes, lightly packed

2 1/2 teaspoons instant yeast

3/4 cup water (potato water, if possible)

4 1/4 cups unbleached All-Purpose Flour


In a medium-sized mixing bowl and combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead itfor 6 to 8 minutes, or until it’s smooth and shiny. Or knead it in a mixer, using the dough hook. Placethe dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it’s doubled in bulk, about 90 minutes.

To make rolls, divide the dough into 16 equal pieces.  Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they’re quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.

Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they’re golden brown. Remove them from the oven, carefully turn them out of the pan — the pull-apart rolls will come out all in one piece — and brush them with melted butter, if desired. Serve warm or at room temperature.




2 eggs

1 cup flour

1 cup milk

½ tsp salt


Heat the oven to 450*.

Grease 6 6oz custard cups.

Beat eggs slightly; beat in flour, milk, and salt.

Beat just until smooth, do not overbeat.

Fill popover cups 1/2 full.

Bake 20 minutes.

Reduce oven temp to 350*.

Bake 20 minutes longer.

Remove from cups.

Serve warm

Spiral Rolls for Two

Spiral Rolls for 2



3/4 cup milk, room temperature

1 tsp active dry yeast

1 Tbsp soft butter or shortening

1/2 Tbsp sugar

1/2 tsp salt

2 cups bread flour 


In medium bowl, mix milk and yeast. Add butter, sugar, and salt. Stir. Add 1 cup of bread flour and mix well. Add in enough remaining bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.

Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough into 4 equal pieces. Set 2 pieces aside. Roll out the remaining 2 pieces of dough between your hands, making 2 ropes, about 10-inches long. Set dough ropes side-by-side on floured board or table and pinch the top ends together. Twist dough ropes around each other and pinch bottom ends together. Set twisted roll on greased baking sheet and repeat steps for the remaining 2 pieces of dough. Cover rolls with kitchen towel and let rise in a warm, draft-free place for 30 minutes or until doubled in bulk.

Bake rolls at 350 degrees F for 30 minutes or until roll tops are golden brown and the rolls sound hollow when the tops are tapped. Remove rolls from baking sheet and let cool on rack.

Grandma’s Cool Rise Sweet Dough



My mother made these rolls for many years for our family when we had a holiday or special meal.  This is my favorite recipe for rolls or bread.


5-6 cups White Lily or King Arthur Flour

2 pkg Yeast

½ cup Sugar

1 ½ tsp Salt

1 stick Margarine, melted

1 ½ cups hot tap water (110 degrees F)

2 Eggs

Cooking Oil


Combine 2 cups of flour, yeast, sugar and salt in large mixing bowl.  Stir well and add butter.  Add hot tap water and beat with paddle attachment approximately 2 minutes.  Add eggs and 1 more cup of flour.  Beat on high speed until thick and elastic (about 1 minute).  Change over to bread hook and add enough remaining flour to make dough that leaves the side of the bowl.

Turn out onto a floured surface and knead 5-10 minutes until dough is smooth and elastic.  Cover with plastic wrap and towel.  Let rest for 20 minutes.

Punch down and shape into 2 ½ dozen rolls or bread loaf dipping in oil before placing into pan.  Cover with plastic wrap and towel.  At this point, you can refrigerate for 2-24 hours.  If you are baking without refrigeration, let rise until double.  After refrigeration, let rise until double.

Bake at 350 degrees F until done.  Bread will sound hollow when done.

Wake up Apple Rolls

Wake up Apple Rolls


2 Tbsp sugar

3 Tbsp butter, softened

1 egg

1/2 cup milk

2 cups flour

2 tsp baking powder


Powdered Sugar

4 chopped apples

Syrup: 1 c. sugar 1/2 c. water


Combine sugar, egg, milk, flour and baking powder in a food processor and process until makes a dough. Roll dough out on floured surface into a rectangle. Spread dough with butter. Sprinkle with a little cinnamon. Put apples over the dough. Roll up and cut like cinnamon rolls. Pour syrup over rolls; bake in 350 degree oven until done. Dust with powdered sugar.

Yeast Rolls

Yeast Rolls


7 c. flour (save 1 c. to knead)

2 pkgs. quick yeast

1/2 – 3/4 c. sugar 1/4 tsp. salt

2 sticks butter

1 c. sour cream

1/2 to 1 c. milk

In a bowl, place butter, milk and sour cream in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this).


Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes. Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees. Makes 2 dozen or more.

Crescent Rolls

Crescent Rolls


2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1 cup shortening

1 cup sugar

6 eggs

9 cups all-purpose flour, divided

3 to 4 tablespoons butter, melted


1.     In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 minutes or until smooth. Add enough remaining flour to form soft dough.

2.    Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.

3.    Punch dough down; divide into four equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal.

4.    Place rolls with tip down on baking sheets; freeze. When frozen, place in freezer bags and seal. Store in freezer for up to 4 weeks.

5.    Place on greased baking sheets; thaw 5 hours or until doubled in size. Preheat oven to 375°. Bake 12-15 minutes or until lightly browned. Remove from baking sheets; serve warm, or cool on wire rack.