Cappuccino Meringues

I know February is the moth of looooove for most people. But for me, its January! My anniversary is at the end of January, and this year is a big one (5 years!) so I wanted to celebrate all month long by making some recipes that remind me of love!

Exhibit A: Cappuccino Meringues! My honey loves everything coffee flavored. His go-to is a mocha latte, but I translated that into a cappuccino flavored meringue since he loves those too! Plus, I love the light airy quality of meringues and I feel that chocolate is just a little too hefty for the cloud-like meringue I had in mind.

Sadly, my boy is away this week while I make these meringues in his honor but thankfully, a perk of this recipe is that they keep for a really long time in an air-tight container so they’ll be ready for him once he’s back!

A key to this recipe is to use fresh egg whites, not eggs from a carton. During the pasteurization process, the eggs lose their ability to be whipped to stiff peaks. So sadly, you’ll have to separate those fresh eggs. Don’t get rid of your yolks though! I’ll be posting a recipe to use up those yolks soon!


3 tbs powdered sugar plus more for sprinkling

1/4 cup white sugar

2 large egg whites

1 tbs plus 1 tsp espresso powder

1/4 tsp cream of tartar

cinnamon for sprinkling

oil for greasing


  1. Preheat the oven to 225 degrees Fahrenheit.
  2. Separate the whites from the yolks of two eggs. Set the yolks aside for another recipe. Allow the whites to come to room temperature.
  3. In a stand mixer or electric mixer with a whisk attachment on a low speed, stir the egg whites until they have become foamy.
  4. Add in the cream of tartar and stir until combined on a low speed.
  5. Increase the speed to high.
  6. Add the sugars one tablespoon at a time until all the sugar has been added and beat until the mixture forms stiff peaks.
  7. Separate a few tablespoons of the whipped egg whites into another bowl and stir in the espresso powder until combined.
  8. Swirl the espresso mixture back into the egg whites and load the mixture into a pastry bag.
  9. Line a baking sheet with aluminum foil, grease with vegetable oil and cover with powdered sugar. Tap off the excess.
  10. Pipe the meringues onto the baking sheet and sprinkle each with cinnamon.
  11. Bake the meringues at 225 degrees Fahrenheit for an hour.
  12. After an hour, turn off the oven and allow the meringues to cool in the oven for another hour.
  13. Remove from oven and store in an airtight container. Enjoy!


Braided Cinnamon Wreath

Okay okay, I’m mourning the holidays a little. They came and left so quickly! After the holidays are over, winter in New England just drags on and on, with no high points to look forward to. But I’m looking forward to spring! Just two measly months of winter and then it’ll be March and flowers will be blooming (hopefully)!

What better way to console ourselves than with a toasty cinnamon and sweet, buttery dough? I made this braided cinnamon wreath for New Years Day brunch and it was a huge hit. Definitely a good way to begin the new year.

I got the idea from one of those cooking videos on Facebook, but that recipe called for pre-made pizza dough which doesn’t fly with me. (Okay it sometimes flies with me for pizza but never for a baked good!) So I did some research and modified a Food Network recipe for “Basic Sweet Roll Dough” that was wrought with errors.

Then, I filled the dough with an amazing spice and butter mixture, cut the dough and braided it into a ring. The end result is show-stopping and tastes even better.


For the dough:

1/2 cup milk, I used whole milk

1/2 cup water- use a dry measure for this amount

2 1/4 tsp active dry yeast

1/4 cup plus 2 tablespoons sugar

4 tablespoons melted butter

1 egg yolk

1 tsp vanilla extract

2 3/4 cups flour

1 tsp salt

For the filling:

4 tbs brown sugar

1 stick plus 3 tbs butter, very soft

3 1/2 tsp cinnamon

1/2 tsp ground ginger

3/4 tsp nutmeg

4 cardamom pods, finely ground

1 tsb white sugar

For glaze:

1/2 cup powdered sugar

1/2- 1 tbs milk

1 tsp maple extract

1/2 tsp vanilla extract


  1. Microwave milk until just warmer than body temperature, about 20-30 seconds.
  2. Add the yeast and two tablespoons of sugar to the milk and stir gently to dissolve.
  3. Allow this mixture to sit for a few minutes until it is slightly foamy or bubbly.
  4. Once the mixture is bubbly, add 1/2 cup of water measured in a dry measure (the one you use for flour), egg yolk, vanilla, and melted butter that has been slightly cooled.
  5. Whisk this mixture until completely combined.
  6. In a large bowl, whisk together flour, salt, and 1/4 cup sugar until there are no lumps.
  7. Add the yeast mixture to the flour mixture and stir with a spatula until the dough comes together.
  8. Turn out the dough onto a floured counter top and kneed the dough until smooth. This took me around five minutes.
  9. Rub a large bowl with oil or butter and place the dough into the bowl.
  10. Brush the top of the dough very lightly with butter or oil as well.
  11. Allow the dough to rise in a slightly warm place for an hour and a half, or until it doubles in size. My dough took an hour and a half to rise at around 70 degrees Fahrenheit.
  12. Once the dough has risen, punch the dough down slightly and wrap in a buttered piece of plastic wrap.
  13. Refrigerate overnight.
  14. Combine all of the ingredients for the filling in a bowl and stir until the paste is very thick and completely smooth and combined.
  15. Once the dough has been refrigerated overnight, roll out the dough into a long rectangle as thin as possible without any tears or rips.
  16. Preheat the oven to 350 degrees Fahrenheit.
  17. Spread the filling across the whole piece of dough, all the way to the edges and roll the dough into a long log.
  18. Using a very sharp knife, cut the dough lengthwise into two long strips.
  19. Twist these strips together, cut sides facing out.
  20. Form the twist into a ring.
  21. Place the dough onto a greased cast iron skillet or a sheet pan lined with parchment.
  22. Bake at 350 degrees Fahrenheit for a 20-30 minutes, until the top is slightly browned and the dough has puffed out.
  23. Remove from the oven and allow to cool slightly.
  24. While the bread cools, whisk powdered sugar to remove any lumps.
  25. Add the milk to the powdered sugar until the desired consistency is achieved.
  26. Then, add the extracts and whisk until combined.
  27. Once the bread is slightly cooled, pour the glaze over and enjoy!

Chocolate Tahini Cups with Pomegranate and Sea Salt

It’s been oddly warm here in Connecticut. Forty and fifty degree weather is very out of character for us this time of year. All this warmth has me wanting lighter fare. It’s not really hot cocoa weather here!

Thats why I dreamed up these Chocolate Tahini Cups with Pomegranate and Sea Salt. They are wintery enough since they’re covered in pomegranate seeds and of course enveloped in dark chocolate, but they are also light due to their (two) bite size and their nutty, almost savory tahini.

You may be thinking, eating these must be a mess since tahini is so runny! Fear not! Because of a tip from Food52, I’ve learned that adding a little cold water to tahini, and stirring vigorously, turns tahini thick, rich and easily spoonable.

Another tip (which I’m sure you’ve seen but warrants a reminder) remove the pomegranate seeds in a bowl of water to avoid staining your hands. This tip saved my life, and my hands for this recipe.

These treats are an easy, delicious and no bake option for a lighter New Years Eve spread. Plus, imagine those pomegranate seeds paired with champagne! Happy New Year!

Chocolate cups filled with tahini covered in pomegranate seeds and sea salt on a marble table with extra pomegranate seeds.

Makes 4 cups


3 tbs tahini

3/4 tsp stevia

1 tsp ice water

pinch of kosher salt

6 oz dark chocolate

1/4 tsp vanilla extract

seeds from 1/4 of a pomegranate

flaky sea salt for sprinkling


  1. Remove the seeds from a quarter of a pomegranate in a bowl of water. Drain the water and rinse the seeds. Set aside.
  2. In a small bowl, mix together tahini, stevia, vanilla extract and a pinch of salt.
  3. To the tahini mixture add the ice water, a quarter teaspoon at a time, while mixing. The mixture should becoming thick like peanut butter that has been in the fridge. Set the mixture aside.
  4. Chop up six ounces of dark chocolate. Set aside two ounces.
  5. In a microwave safe bowl, melt four ounces of chocolate until glossy and smooth, stirring every twenty seconds.
  6. Once the chocolate is melted, add the last two ounces of chocolate and stir until it is melted and smooth. This will temper the chocolate so it remains glossy and won’t melt in your hand as easily.
  7. In a silicone mold or a muffin pan lined with cupcake liners, add a teaspoon of the melted chocolate to each cavity and spread evenly across the bottom and slightly up the sides. Allow to harden in the fridge for a few minutes.
  8. Once the first layer has hardened, add the tahini mixture (about a quarter teaspoon, depending on the size of the mold) to the center of the chocolate layer.
  9. Cover the tahini in teaspoon of chocolate.
  10. Top with pomegranate seeds and a sprinkle of sea salt.
  11. Refrigerate until hardened and enjoy!
Chocolate cups filled with tahini covered in pomegranate seeds and sea salt on a marble table with extra pomegranate seeds.

Chocolate- Tahini Linzer Cookies from Bon Appetit

I hope this time in Christmas- New Years Eve limbo has been treating you well! This is always the weirdest part of the holiday season, and I often find myself feeling a little lost! I’ve never been a huge New Years Eve person, but Christmas is one of my favorite days of the year! I’m trying to cope with it being over but I’m not letting go yet!

Enter these Chocolate Tahini Linzer Christmas Cookies from Bon Appetit! I made these cookies as gifts this year and they did not disappoint. The recipe calls for dark, milk and white chocolate but I did not have that type of time! So, I just used dark cocoa powder for the cookie and milk chocolate for the chocolate-tahini filling. I also used Sugar in the Raw, which has a golden brown hue, rather than bright white sanding sugar. I’d like to say I made this substitution for a profound reason, but I really just wanted to use up the giant box of Sugar in the Raw that I already had! I do love how the caramel colored sugar looks though!

These cookies are truly show-stopping and beautiful, but are so much simpler to make than they look! These would be an amazing addition to a New Years Eve party spread, especially in a star shape!

So- join me in keeping a little bit of the holidays alive in this strange limbo period, and make these sensational Chocolate Tahini Linzer Cookies to ring in 2019!

Gingerbread Blondies

I don’t always love chocolate (I know, I know) but I love brownies! They are one of my FAVE desserts. More than half of the reason I love brownies is the fudgey texture and the crackly top. Traditional blondies, as good as they are, often just don’t have that gooey texture and are usually more like dense cake. Not these blondies! Although they look like chocolate brownies, there’s no chocolate in them at all. That dark color comes from molasses, a key part of the gingerbread flavor.

These blondies are so gooey and so warm and so spicy and bake so easily in a brownie pan. They are the perfect, unexpected addition to your holiday parties!

aerial view of gingerbread brownies on white plates sitting on  a wooden background.


1/2 cup half and half

2 tbs mayo

2 tsp vinegar

1/4 cup oil plus 2 tbs

1 1/2 tsp spiced rum

2 tsp powdered ginger

1/2 cup sugar

1 cup molasses

2 eggs

1 teaspoon baking soda

2 1/2 cup flour

1/2 tsp salt


  1. Preheat the oven to 350 degrees Fahrenheit and line a brownie pan with parchment paper.
  2. Sift together baking soda, flour, and salt.
  3. In a bowl, mix together molasses, rum, ginger, oil, eggs and sugar until smooth and combined.
  4. Stir together half and half, vinegar and mayo and allow to sit for ten minutes.
  5. After ten minutes mix together the wet ingredients, dry ingredients and mayo mixture until fully combined.
  6. Pour batter into the lined pan.
  7. Bake at 350 degrees Fahrenheit for 30 minutes.
  8. Remove from oven and cut brownies while still warm.

Gingerbread brownies stacked on a white plate

Clementine and Coriander 2018 Holiday Gift Guide

The holidays are upon us and Christmas is just a couple weeks away. Do you still have gifts to buy? Of course you do, so do I! Fear not! I have put together a foodie gift guide for everyone in your life! From the master-chef to your friend who won’t book their book down, I’ve got you covered!

For the Bookworm

1. Cherry Bombe the Cookbook

This cookbook is a fantastic compilation of recipes from a diverse group of women chefs, cooks, food writers, food stylists and more. Support fierce women and cook your heart out with this beautiful book. 

2. The Immigrant Cookbook

This beautiful cookbook features recipes and stories from 80 immigrant chefs, including Nobel Peace Prize nominee Jose Andres. Each purchase of this book benefits the ACLU Immigrant’s Rights Project.

3. Kitchen Confidential by Anthony Bourdain

There’s no way I could have put together with this without honoring the man that drove me to love food. This book is nothing short of genius. If you’ve ever wanted to know what it truly is like to work in the food business, this is for you. It’s witty, wise, and hilariously profane. This book may not be for the faint of heart but it should definitely be on your Christmas list.

For the Baker

1. Threshold Gold Measuring Cups from Target

These brushed stainless steel measuring cups upped my game so much! They don’t break the bank and are so sleek. Plus, you can buy the matching measuring spoons and have a matching set!

2. Peach Amaretto Jam by Stonewall Kitchen

Stonewall Kitchen is a magical place. Samples everywhere, everything smells like jam. It’s truly beautiful. What’s even more beautiful is this Peach Amaretto Jam. I purchased this as a mother’s day gift for my mom and it was immediately opened for brunch that day. It’s really the tastiest jam I’ve ever had and any baker would be delighted to receive this. (I mean imagine this in a linzer cookie?? Come on!)

3. Nordic Ware Anniversary Loaf Pan

This pan hit a soft spot for me! My anniversary is shortly after Christmas, and my parents’ is right before Christmas. What a beautiful pan for someone celebrating something extra special around the holidays!

For the Bartender

1. Good Neighbors Bottle Toppers from Ten Thousand Villages

Gift these to the bartender in your life and you’ll actually be giving two gifts- Ten Thousand Villages supports artisans around the world who need support, training, education or basic neccessities like food and water. This purchase supports the cooperative La Semilla de Dios in El Salvador. Gifting these handmade bottle toppers is truly the neighborly thing to do!

2. Mini Bitters Variety Pack by Food 52

This mini pack of bitters is the perfect gift for your friend who thinks they’re a mixologist. With flavors like smoked chili and ginger lemon, along with classics like orange, your friends are sure to whip up some exciting cocktails with this gift.

Gifts that Do Good

1. Speckled Ceramic Mini Colander from Ten Thousand Villages

This beautiful and handcrafted colander supports Sana Hastakala, a non profit organization in Kathmandu that works to preserve the artisan traditions of the area while supporting artisans with training and marketing assistance. 

2. Beeswax Wraps from Freewheelin Market on Etsy

Plastic is out. It’s bad for our bodies and our environment. Bees are in! And their wax is a beautiful substitute for plastic wrap and plastic bags. Get this cute and healthy Beeswax wrap for your friend who seriously needs to kick their plastic habit!

3. Divine Dark Chocolate with Hazelnuts and Cranberries

Could a chocolate bar get more festive? Giving the gift of this artisanal chocolate supports chocolatiers and farmers in Ghana. How sweet is that?

And with that, you’ve reached the end of the Clementine and Coriander 2018 Holiday Gift Guide! I hope I gave you all some great ideas to fill your friends’ and family’s stockings (and maybe sneak something in for yourself!) Happy holidays!

Toasted Almond and Winter Citrus Yule Log

I have always wanted to make a yule log cake! Well actually, I had been calling them swirly cakes until a friend informed me of their true title last night. Either way, they are so festive and so distinct! I finally worked up the courage and concocted this toasted almond cake with a winter citrus buttercream. It’s so festive but lighter than other winter flavors (I see you and love you gingerbread but sometimes I need some lemon in my life!) This cake is super fluffy, almost like angel food cake’s slightly shorter cousin, and has a beautiful sugary crust after being rolled up in powdered sugar, almost like it’s been dusted in snow!

I brought this to a dinner party this weekend and it was a huge hit. I’d always been intimidated by yule log and jelly roll cakes because of that impressive swirl but this cake was much easier than I anticipated. Plus, just so tasty!

Almond and citrus are a classic pairing, and are surprisingly wintery. The zing of winter citrus, which in this recipe are clementine, orange and lemon, plus the roasty-toasty flavor of the toasted almonds are the perfect cure to your winter blues.

I love to bake with essential oils. They add such an intense flavor in such a small amount and are alcohol free in case you’re uncomfortable with extracts. Please make sure the essential oils you chose are food safe! I use the DoTerra brand and I know there are countless other brands of edible oils. Just please do your research, since many essential oils are not edible at all (hello poisonous eucalyptus)! However, you certainly don’t need to run out and buy essential oils just for this recipe! They can be replaced by a teaspoon of lemon and orange extracts.

Since this cake is so light and airy, the richness of the buttercream brings this cake back down to earth. However, if you’re not a frosting person, replace the buttercream with a delicious citrus scented whipped cream by added orange zest, some powdered sugar and some citrus essential oil (make sure it’s food-safe!!) to some cream whipped to stiff peaks. Make sure to refrigerate before serving!

Bring this show-stopper to your next holiday gathering and you’ll definitely be invited back!




nonstick spray that includes flour, or nonstick spray plus flour for sprinkling

4 large eggs

1 cup sugar

1 1/2 tsp baking powder

1 tsp almond extract

1 cup flour

3 1/2 cups powdered sugar plus extra for sprinkling

2 sticks butter, softened

8 drops orange essential oil 

4 drops lemon essential oil

1 tsp orange or clementine zest

the juice of one orange or two clementines

1/3 cup slivered almonds, toasted

cooking spray with flour

the zest of half an orange

1 tablespoon dark chocolate melts, melted



1. Preheat the oven to 370 degrees Fahrenheit and prepare a baking sheet with parchment paper and nonstick spray that includes flour. Alternatively, spray with nonstick spray and coat with flour.

2. With an electric mixer, beat eggs and sugar together until extremely light  and frothy.

3. Sift flour and baking powder into the egg and sugar mixture and add the almond extract. 

4. Mix together until smooth and pour into the prepared baking sheet.

5. Bake at 370 degrees for 12 minutes or until the cake is golden and springs back when pressed.

6. While the cake bakes, cover a dish towel in powdered sugar.

7. Once the cake is removed from the oven, invert onto the prepared dish towel and roll the cake while it is still hot.

8. Allow the cake to cool while rolled.

9. While the cake cools, beat together softened butter, the juice of one orange, the zest of half an orange, three and a half cups of powdered sugar and orange and lemon essential oils until fluffy.

10. Once the cake is cooked, unroll,  spread with frosting and re-roll the cake.

11. Present the cake seam side down on a plate.

12. Toast the slivered almonds in the oven at 350 degrees Fahrenheit until just fragrant.

13. Melt one tablespoon of dark chocolate. (I used chocolate melts so I didn’t have to deal with tempering)

14. Use a piping bag to form a swirl of chocolate on a piece of parchment paper and allow to harden.

15. Fill a piping bag with the remaining frosting and pipe a swirling line on the top of the cake. Cover this line with the toasted almonds. Top this line with the chocolate swirl.

16. Refrigerate before serving and enjoy!


Pinwheel Cookies

Holiday baking season is upon us! For me, Christmas and holiday baking are really the only redeeming part of winter. I’m so much more of a summer person but I do love to get festive. I thought I would start off this season with some super easy and super festive cinnamon pinwheel cookies. This recipe was adapted from a veeeeery old recipe (part of a project I’m working on!) but they honestly could not be easier. Plus, they taste like little cinnamon buns and seem to be loved by all who taste them. These keep for a while without getting stale and would make such a sweet gift!




1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons butter, melted and separated

1/3 cup half and half

cinnamon to taste ( I used a few tablespoons)

1/4 teaspoon nutmeg

2 tablespoons sugar plus extra for sprinkling

1 egg beaten with 1 tablespoon water (optional)



  1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
  2. Sift together flour, salt and baking powder.
  3. Add one tablespoon melted butter and one third cup milk.
  4. Stir to combine into a smooth dough.
  5. Roll out dough to a thin sheet.
  6. Brush one tablespoon melted butter over the sheet of dough.
  7. Sprinkle dough with a thin layer of cinnamon, nutmeg and sugar.
  8. Roll the dough up into a tube.
  9. Cut the cookies to even pieces, about 1/4 inch thick.
  10. Lay the cookies out on the baking sheet.
  11. Brush the tops of the cookie with the egg wash and sprinkle with sugar.
  12. Bake the cookies for about 15 minutes at 350 degrees Fahrenheit or until they have puffed up and turned slightly golden.
  13. Let cool and enjoy!



Caramel Apple Tart

Only three days until Thanksgiving! The good news is you still have time to make this amazingly creamy, caramel apple tart to wow your guests (or to treat yourself after you cooked and hosted!). This tart seriously gets rave reviews. It’s also show-stopping because of it’s rustic apple rings and perfectly browned crust, especially in this extra wide, circular pie plate. However, this tart could totally be made in a long, rectangular tart pan and would be equally stunning.

This tart consists of an all butter crust, topped with the creamiest and silkiest caramel custard. This custard is crowned with slices of tart apple and baked until golden. It really could not get any better. If you make this for your guests, they’ll cry tears of joy. If you make this as a hostess gift, they’ll invite you to move in. I’m telling you, you gotta try this.

A few notes on this recipe:

The seltzer and lemon juice are really important to keep the apples from oxidizing and browning in an icky way. The cornstarch is also important. Depending on the heat of your stove, the fat content in the half and half and eggs, and whatever Thanksgiving luck you may have, the custard may not reach the exact perfect thickness that you want. In this case, you can just add another tablespoon of cornstarch and continue to stir. It should thicken right up!

This tart is really a delight and a refreshing addition to Thanksgiving. Plus, this recipe makes enough for plenty of left overs which are perfect for day-after-Thanksgiving breakfast.




For filling:

3-4 tart apples, sliced thinly

1 cup flavored seltzer water, preferably a citrus flavor

1 teaspoon lemon juice

2 cups half and half

4 eggs

1 cup white sugar

1 teaspoon vanilla extract

2-3 tablespoons cornstarch

3 tablespoons salted caramel syrup (I used Torani)

For crust:

1/2 cup butter, frozen

1 1/2 cup all purpose flour

1 pinch salt

1/4 cup ice water



  1. Freeze half a cup of butter until completely frozen solid.
  2. Once the butter is frozen, fill a cup measure with 1/4 cup water and a few ice cubes.
  3. Sift 1 1/2 cups of all purpose flour and one pinch of salt into a large bowl.
  4. With a cheese grater, grate the butter into the bowl of flour.
  5. With your hands, rub the butter into the flour, adding just enough of the ice water to form a dough.
  6. Wrap dough in plastic wrap and chill.
  7. While the dough chills, bring half and half to a boil.
  8. Once boiled, remove from heat.
  9. Whisk eggs and sugar in a separate bowl until smooth and combined.
  10. While stirring the half and half, pour the sugar and egg mixture very slowly.
  11. Once all of the egg mixture is incorporated, return the pot to medium heat.
  12. Add two tablespoons of cornstarch and stir the mixture constantly until the mixture thickens. If the custard is not the desired consistency after 15-20 minutes, add another tablespoon of cornstarch and stir until thick.
  13. Remove the custard from heat and stir in vanilla and caramel syrup.
  14. Refrigerate until ready to assemble.
  15. Thinly slice apples and soak in flavored seltzer water and lemon juice.
  16. Preheat the oven to 350 degrees Fahrenheit.
  17. Roll out pie dough and press into pie plate.
  18. Dock the pie crust (prick holes into the bottom with a fork) to allow steam to escape while baking.
  19. Spread the custard evenly in the pie shell.
  20. Lay the apples in concentric circles, alternating their direction.
  21. Bake the tart for 50-60 minutes, until the custard is just slightly wobbly but the crust is browned and the edges of the custard are turning golden.
  22. Once removed from oven, chill until cold.
  23. Serve the tart cold and enjoy!




Parker House Bread


Every year my mom makes parker house rolls for Thanksgiving. They are a lot of work and always end up amazing. I have always wondered if there’s an easier way to achieve their fluffy texture and golden crust.

It turns out this is possible by turning the rolls into a delicious, moist and fluffy loaf. No forming and folding individual rolls, no brushing every nook and cranny with egg wash and butter. No double proofing. Plus, a slice of bread has more surface area for butter so it’s really an all around win situation.

This recipe makes a loaf of bread that cuts into eight or nine thick slices of bread. It’s very easily doubled (or even tripled) to serve a crowd so you can make enough for everyone at your Thanksgiving table.




1/2 cup half and half (whole milk will work as well)

1 tablespoon unsalted butter

2 cups all purpose flour

1/2 tablespoon white sugar

a pinch of salt

1/2 tsp active dry yeast (about a quarter of a packet)

1/4 cup lukewarm water

1/4 teaspoon baking soda

1 egg beaten with 1 tablespoon of water

sea salt for sprinkling

butter for serving (I prefer salted with this recipe)



  1. Start the rolls an hour before baking and two hours before serving.
  2. In a pot over medium heat, bring to a boil half a cup of half and half and one tablespoon of butter.
  3. Once boiled, remove from heat and allow to cool.
  4. In a large bowl, sift together one cup of flour, and a pinch of salt.
  5. In a measuring cup, dissolve yeast into a quarter cup of lukewarm water and add half a tablespoon of sugar. Allow to sit until it begins to bubble slightly.
  6. Once the cream and butter mixture is cooled, add it to the flour and salt.
  7. Then add the yeast and water to the bowl and mix together until smooth.
  8. Cover the mixture with a dishtowel and allow to rise for an hour in a very warm place (but not warm enough to cook the mixture).
  9. Once the mixture has risen to double its size, add a cup of all purpose flour and a quarter teaspoon of baking soda.
  10. Mix to form a wet dough.
  11. Preheat the oven to 350 degrees Fahrenheit.
  12. Line a loaf pan with parchment paper.
  13. For the dough into a loaf and put the loaf in the lined pan.
  14. Beat an egg with one tablespoon of water and brush this mixture over the top of the loaf.
  15. Sprinkle the loaf generously with sea salt.
  16. Bake the loaf for 25- 35 minutes or until the top is golden brown and the loaf springs back when touched.
  17. Serve warm with salted butter and enjoy!