Prepare the Dinner Roll Yeast

We're going to start with some yeast for these delicious rolls. It's going to be 1 packet of dry yeast,
that's 2 1/4 tsp. And a 1/4 cup of warm, not hot, water.

Start the Roll Dough

While that's dissolving, we're going to get 1 cup of milk, and 3 tbsp of butter and throw it in the
microwave for a minute to warm the milk.
In the meantime we're going to throw in (to the yeast mixture):

1 beaten egg
2 tbsp sugar
3/4 tsp salt
1 cup of flour

Add the warm milk/butter mixture. That can't be piping hot, so let it cool to warm before adding.
Otherwise you will kill the yeast. Give that a mix, and then add another cup of flour. Switch to a
spatula. Give that a mix and add a third cup of flour and that will form a wet, sticky dough. But it
should be dry enough to scrap out on to the cutting board to begin to knead. So after 3 cups of flour,
it should look like this.

Knead the Dinner Roll Dough

On a floured board, we're going to plop down the dough and we're going to work that for about 6-7
minutes. We're only going to add flour in when the dough gets too sticky to knead. So make sure your
hands are floured, and work that using the old kneading method - half turns and push it with your
palm.
Knead that until you have a smooth and elastic, but still soft and slightly sticky dough. Don't work too
much flour into the dough, only add it if it gets to sticky to work with. So knead it until it gets to this
point - this is what I mean by elastic, see how it springs back. Form that into a nice smooth ball.

Allow the Dough to Rise

In a mixing bowl, add a 1/2 tsp of vegetable oil, throw in the dough and make sure it's coated with oil
so it doesn't dry out. Cover with a towel and let it rise, in a warn spot, until double in size. Should take
about an hour to an hour and a half.

Form the Dinner Rolls

After it doubles, throw it on a lightly floured cutting board, and pat it down with your hands. Form it
into a square shape. Then take a knife and cut it into 12 pieces. Then we're going to shape the rolls,
which is very simple. Just take a piece of dough and roll it into a round shape in your palm.

Let the Rolls Rise

Now, we're going to put them on the pan, kind of close, about 1 1/2" apart. As they rise and double in
size, which will take about 30-45 minutes, they will sort of touch each other and that's what going to
give them that great dinner roll shape.

Bake the Dinner Rolls

We're going to bake these at 350 degrees F. for 20-25 minutes, until golden brown. And that is one
beautiful set of dinner rolls. They even have that traditional touching "pull-apart" quality which I think
is pretty cool. And, since these are so easy, I don't buy these at the store anymore. It's just not how I
"roll." Anyway, give these a try. Enjoy!

Ingredients:
1 x 13g packet agar agar powder
200g sugar
60 ml thick coconut milk
875 ml water
2 egg yolks
a pinch of salt
1 tsp pandan paste or
juice of 5 or 6 pandan leaves
1/2 tsp green colouring
Method:
1. Bring agar agar powder, sugar and water to a boil. Stir constantly to prevent agar agar
powder from sticking to bottom of pan.
2. Beat egg yolks lightly with a pinch of salt. Add coconut milk, pandan juice and green
colouring and stir till combined. Pour mixture into boiling agar agar. Stir well and turn off
heat. Cover mixture for a while before pouring into rinsed mould to set.
3. When agar agar has set, chill in the fridge before cutting into serving pieces.

Ham and Cheese Croissants Recipe

Ingredients:
2 Sheets of Frozen Puff Pastry, thawed
About lb of Thinly Sliced Ham
About lb of Thinly Sliced Cheddar
Egg Wash (1 egg beaten with 1 tbsp of water)
Process,
1) Preheat the oven to 425 degrees, line 2 baking sheets with parchment paper
and set aside.

2) Lay each piece of puff pastry on a lightly floured surface and roll it out just
a bit so its an inch bigger on all four sides.

3) Cut each piece of puff pastry into 4 squares and then cut each square in half
on a diagonal, from one corner to another.

4) Place a piece of ham on the largest side of the triangle and top that with a
slice of cheese (tear the cheese and ham to make it fit well), brush all the
sides with the egg wash and roll away from you so that the thinnest end ends
up on top.

5) Place them seam-side down on a parchment lined baking sheet and brush the
top with some egg wash. Bake them at 425 for about 10 to 15 minutes or until
they are a gorgeous golden brown color. (Rotate the baking sheets half way
through for even baking

Ingredients for Croissants

For this recipe, you will need:

1/2 cup water

1/3 cup evaporated milk
3 tablespoons butter, room temperature
2 eggs, one at room temperature
1 1/2 teaspoon salt
3 tablespoons sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast

Mix the Croissant Ingredients

In one bowl, combine the yeast, salt, sugar, and 1 cup of flour. Set aside.
In another bowl, mix the water and milk. Warm up the mixture on the stove or in the microwave until
it is between 120 and 130 degrees.

Make the Dough

I'm going to use my stand mixer to make the dough. In a mixing bowl, first combine the dry mixture,
then the milk and water mixture, and then the butter.
Now I'm going to attach the beater. Beat for about four minutes on medium speed. Next, add 1 egg
and beat for another minute.

Knead the Dough

Then, switch the beaters to a dough hook attachment. Gradually add the remaining flour, and knead
for five to seven minutes, until the dough is smooth and elastic.

Grease and Refrigerate the Dough

While the dough is kneading, lightly oil a bowl a mixing bowl. Remove the dough hook, and place the
dough in the bowl. Rotate the dough so the top is also greased.
Cover and refrigerate the dough for two hours. Most croissant recipes call for a lot of folding and
refrigerating, sometimes totaling 12 hours or more.
Since this recipe takes less time, the croissants will look a little like crescent rolls. But they'll still taste
like croissants.

Divide and Cut the Dough

After the dough has rested, lightly flour a rolling surface and rolling pin. Put down the dough and
knead about six times to release all the air bubbles.
Then, divide it into three parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter,
cut the circle into eight pie-shaped wedges.

Shape the Croissants

Now, roll each wedge, starting with wide part and rolling towards the point. Place them on a paperlined sheet, with the point side facing down. Then, curve them into a crescent shape.
Preheat the oven to 350 degrees. Let the shaped croissants rise for another 15 minutes while the oven
reheats.

Bake the Croissants

The last step is to combine a slightly beaten egg and 1 tablespoon of water. Brush the croissants with
the egg mixture; this will give them a nice golden color.
Bake for 15 to 18 minutes. When they are golden brown, remove the croissants from the sheets and
place them on a wire rack to cool. Serve with butter or jam, and enjoy