Parker House Garlic Rolls

Buttery, soft, tender, garlicky  Parker house rolls!


Parker house rolls were invented at the Parker House Hotel in Boston. They are enriched with butter, eggs and milk making them soft with a crispy shell and certainly irresistible! How about adding garlic to these already irresistible rolls? Oh my gosh! This is sooooo good ūüôā

These rolls are actually not that hard to make. A stand up mixer is essential in making yeast doughs. Get out your mixer and lets get going —

—Combine all dry ingredients in the bowl of your stand up mixer, knead with butter, milk and egg

—rise, shape, rise and bake

—slather on garlic butter all over and eat



-It is very important for the egg and butter to be at room temperature and milk lukewarm. Lukewarm is about 105 degrees F .

-Rolls can be shaped any way that you desire and baked. Time to get creative! Also, you can totally use a sheet pan instead of the muffin pan.

-These rolls are incredibly soft when hot! So, don’t forget to pop them in the microwave to heat cooled rolls


Parker House Garlic Rolls


3 cups all purpose flour

1 tablespoon sugar

1 1/2 teaspoons yeast

1 1/2 teaspoons salt

1 teaspoon garlic powder

5 tablespoons unsalted butter, room temperature, divided

1 cup milk, lukewarm

1 large egg, room temperature, lightly beaten

4 cloves garlic, finely chopped

2 tablepoons minced parsley

Additional butter for greasing the pan

Additional salt for sprinkling, optional


Combine flour, sugar, yeast, salt and garlic powder in the bowl of your stand up mixer. Whisk well and then mix in 3 tablepoons butter, lukewarm milk and beaten egg.

Attach the dough hook and knead for about 3 minutes, until smooth.

Shape dough into a ball, place in large greased bowl, cover bowl with a clean kitchen towel and rise in a warm place for about one hour.

Brush a 12-cup muffin pan with butter and set aside.

Transfer dough onto a counter, divide into 12 equal portions. Shape each portion into balls, pat into a 4-inch square, fold in half and and then into half again to get a 1 x 4 inch rectangle. Roll the rectangle like a small jelly roll and place in the prepared muffin pan.

If you wish not to go through all that trouble, then just shape each portion into a ball and place in the muffin pan.

Cover pan with the kitchen towel and let rise for another 30 minutes.

Preheat oven to 400 degrees F.

Place pan in the middle rack of oven and bake for about 30 minutes, until deep golden.

While the rolls are baking make garlic butter. Combine remaining 2 tablespoons butter, garlic and parsley in a small saucepan. Cook in low heat until until raw flavor of garlic is gone. Take pan off heat and let cool until the rolls are done baking.

As soon as the rolls are done baking, place the pan on a wire rack and immediately brush the garlic butter liberally on the rolls and sprinkle salt if desired.

Serve piping hot. To enjoy cooled rolls, pop them in the microwave for few seconds and enjoy hot!

Makes 12 rolls


Persimmon Bread

Persimmons, greek yogurt and coconut oil make a soft, tender and scrumptious bread!

Banana bread….pumpkin bread….zucchini bread….cranberry bread….

How about a new addition to this family of quick breads? Persimmon bread is simple, soft, tender, healthy and will soon become your family’s favorite!!!


Persimmons are soooo in season right now! They are an incredibly sweet and tasty fruit. There are two types of persimmons generally available- Hachiya and Fuyu. The Fuyu variety is more popular and great to be eaten like an apple. I have used Fuyu for this recipe. We want ripe but hard ones. Cut off the stem end and grate with the coarse side of a box grater (not necessary to peel off the skin).


The bread also involves a few healthy substitutes like greek yogurt and coconut oil. It makes the bread a bit more guilt free. Let us get to the process….

…..beat eggs and sugar for 3 minutes

…..beat in melted coconut oil

…..beat half the flour and leavening, yogurt and then remaining flour mixture

…..fold in the grated persimmon

…..bake, cool and slice and enjoy


Interested in more quick breads? Check out ….

Chocolate-Nutella Swirled Almond Butter Banana Bread

Banana-Coconut Bread


-coconut oil needs to be lukewarm when we add into the egg and sugar mixture. So, melt the oil before you begin the recipe and that would give enough time for it to cool down slightly

– Select hard persimmons for the recipe. They are much easier to grate.


Persimmon Bread


1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large persimmons, coarsely grated (about 2 cups)

2 large eggs, room temperature

3/4 cup + 2 tablepoons sugar

1/2 cup coconut oil, melted and cooled lightly

1/2 cup greek yogurt


Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray and set aside.

Whisk together first 4 ingredients in a bowl and set aside.

Cut off the stem end of the persimmons and grate coarsely. Set aside.

Combine eggs and sugar in large bowl, beat with a hand held beater for about 3 minutes until thick and creamy. Add coconut oil and beat for one more minute.

Add half the flour mixture, beat until just mixed. Beat in yogurt and then the remaining flour mixture (do not over beat).

Fold in the grated persimmons, until evenly combined.

Transfer batter into the prepared loaf pan, smooth top and bake for about 50-55 minutes or until a tooth pick inserted in the middle comes clean.

Place pan on a wire rack and let cool.

Remove bread from the pan after 10 minutes and place on the wire rack to cool completely.

Makes 1 loaf

Cocoa glazed Nutella-Sweet Potato Rolls

Not your everyday cinnamon rolls! A soft, sweet potato dough filled with Nutella and chocolate and glazed with a cinnamon-cocoa glaze.


Messy and not-too-sweet rolls that is finger licking good, literally!


First things first, make sweet potato puree. Wash 2 medium sweet potatoes, prick with a fork and place on a baking sheet (line it with foil or parchment for easy clean up). Bake in a preheated 400 degree oven for 45 minutes to one hour or until soft to touch. Place pan on a wire rack and cool completely. Peel skin off and mash sweet potato with a potato masher until smooth. Measure 1 cup for the recipe.

The dough is a basic enriched bread dough with the addition sweet potatoes. A stand up mixer is essential! Combine all ingredients in the bowl of the stand mixer and knead for few minutes. Let rise, roll into a rectangle, spread Nutella and chocolate chips, roll, slice and let rise again. Bake at 350 degrees until golden brown. Cool completely.


Whisk all glaze ingredients together and drizzle over rolls.


-Sweet potato puree can be made up to 2 days ahead and stored in the refrigerator. Bring puree  to room temperature before proceeding with the recipe.

-First add about 1/2 cup + 3 tablepoons milk and then 1-2 tablepoons more if the dough does not look soft.

-Consistency of the glaze can be adjusted to desired thickness. Add more milk for a thinner glaze and more sugar and cocoa powder for a thicker one.

Serve rolls with plenty of napkins.


Cocoa glazed Nutella-Sweet Potato Rolls


Sweet potato dough

3 1/4 cups all purpose flour

2 tablepoons sugar

3 teaspoons yeast

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

4 tablepoons unsalted butter, room temperature

3 /4 cup lukewarm milk, approximately

1 cup sweet potato puree

1/2 cup Nutella

1/2 cup semi sweet chocolate chips

Cocoa glaze

1 cup confectioners sugar

1/4 cup dutch process cocoa powder

1 teaspoon ground cinnamon

3-4 tablespoons milk


To make sweet potato dough,

Combine first 5 ingredients in the bowl of your stand mixer and whisk together.

Add butter, milk and sweet potato and knead with the dough hook for 3-5 minutes.

Shape dough into a ball and place in a large greased bowl, cover bowl with a clean kitchen towel and let dough rise for 1 1/2 hours or until double in size.

Grease a 9 x 13 inch rectangular baking pan with non stick cooking spray and set aside.

Transfer dough on the kitchen counter, roll gently into a 15 x 12 inch rectangle, spread Nutella evenly and sprinkle chocolate chips on top.

Roll tightly into a jelly roll, cut into 12 equal slices and place cut side up in the prepared pan, spacing evenly.

Cover pan with a kitchen towel and rise for 30 minutes.

Preheat oven to 350 degrees and bake rolls for 45 minutes until golden brown.

Place pan on a wire rack to cool completely.

To make cocoa glaze,

Whisk together all ingredients in a medium bowl, until smooth. Adjust milk to get desire thickness.

Drizzle glaze on top of the rolls and enjoy.

Makes 12 rolls


Crunchy Sesame Breadsticks

Craving crispy, crunchy, salty, spicy? These flavorful breadsticks with the addition of black and white sesame seeds are a perfect snack!


Homemade breadsticks are a fun project with kids! It’s very much like rolling out play dough. So, gather some little helpers and proceed!

A super simple recipe if you don’t mind some rolling! Mix all dry ingredients and then mix butter with your fingertips until all butter is evenly distributed and it looks like wet sand. Add very cold water and mix well to form a dough. Don’t bother kneading the dough into a smooth ball! Cut pieces of dough and roll them on the kitchen counter into a long rope. Only thing that have to pay attention is the thickness. We don’t want any thicker than 1/4-inch. In fact, thinner than that is better. More thicker the dough, longer it has to bake!

stick3stick1stick2stick4Love sesame seeds? Check out Energy Bites, Black and White Sesame Shortbreads

featurestick4A great crunchy homemade snack!

featurestick6Crunchy Sesame Breadsticks


1 cup all purpose flour

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

1/2 teaspoon baking powder

1/2 teaspoon red pepper flakes (optional)

1/4 + 1/8 teaspoon salt

2 tablespoons unsalted butter, room temperature

1/4 cup + 1 tablespoon ice cold water


Preheat oven to 350 degrees F. Have a baking sheet ready.

Whisk together first 6 ingredients in a medium bowl. Add butter and mix with your fingertips until evenly mixed. Add water and mix with your hands to get a slightly smooth dough (add 1/2 teaspoon additional water if required).

Divide dough into 20 small pieces. Roll each piece with the palm of hands on the kitchen counter to get a 12-inch long breadstick (don’t bother if it breaks, just pinch it back together and proceed).

Transfer the breadstick onto the baking sheet and proceed with remaining dough. Lay breadsticks in a single layer and not touching each other (they will not expand).

Place in oven and bake for 35-40 minutes until golden brown in color (rotate pan halfway through baking).

Place pan on a wire rack to cool completely.

Breadsticks can be stored at room temperature for several days.

Makes 20 breadsticks

Spinach and Cheese Pull Apart Bread

Blanched spinach, mozzarella and parmesan layered between bread dough tinted green from spinach. This bread is a feast for eyes and taste buds. Serve with your favorite tomato sauce!


You might ask, what is a pull apart bread? Well, instead of baking a loaf of bread in one piece, we roll the bread dough into a sheet, cut into pieces and layer a filling between each piece, then stalk them together and bake in a regular loaf pan.The filling keeps the bread pieces from adhering together while baking and it creates these layers that you can pull apart and enjoy. Pull apart breads are such lovely twist to the traditional breads, both kids and adults seem to love pulling apart each layer after another. The bread that keeps on giving (or not)!

An unusual twist to the pull apart breads with a classic combination of ingredients-spinach and cheese. Beautiful green dough layered with spinach and cheese between each layer and shhh…… nobody needs to know the ingredients! ¬†Let us get to the process, shall we?

We use spinach 2 ways, one is blended into the bread dough, giving it’s lovely shade and the other layered between the pieces of dough. So, blanch both spinach separately.

Blend 1 handful spinach with lukewarm water. Add that along with melted butter to flour, yeast, salt and sugar. Knead to a smooth dough and let rise. Roll dough to ¬†a square, brush with prepared butter and then cut into squares. Top with remaining blanched spinach (don’t forget to squeeze out all the water) and then the cheeses. (Why did I choose to cut and then top with filling? I placed the cheese in the middle of each cut square, instead of sprinkling all over. This made less mess while transferring the squares into the pan). Stack the pieces one top of each other, and place them sideways in the greased loaf pan. Rise again and then bake.

Roll risen dough into a 12-inch square….pullg1.jpg

Brush with garlic butter……


cut into squares…..


Top with spinach and cheeses



Stack ¬†dough ….pullg5


Place in pan sideways and rise again….pullg6


Risen and ready to be baked…..pullg7


Let the family pull apart each layer, mop in sauce and GOBBLE!`

Spinach and Cheese Pull Apart Bread


3 handfuls baby spinach, divided

Spinach bread dough

2 1/2 cups all purpose flour

2 teaspoons sugar

1 1/2 teaspoons yeast

3/4 teaspoon salt

2 tablepoons unsalted butter, melted and slightly cooled

3/4 cup + 2 tablepoons water, lukewarm

Spinach and cheese filling

1 1/2 cups grated mozzarella cheese

1/4 cup grated parmesan cheese

Garlic butter spread

3 tablepoons unsalted butter, room temperature\

1/2 teaspoon garlic powder

1/4 teaspoon salt

For serving,

tomato sauce


Fill a medium saucepan 3/4th with water, bring to a boil. Add 1 handful of spinach and let cook for 30 seconds, remove spinach with a slotted spoon onto a small bowl or plate.

Add  remaining 2 handfuls spinach and cook for 40 seconds, remove with a slotted spoon and keep separately.

Whisk together flour, sugar, yeast and salt in the bowl of your stand up mixer.Set aside.

Combine 1 handful blanched spinach and lukewarm water in a small blender and process until smooth.Add this mixture along with melted butter into the flour mixture, stir together with a spoon, until moistened.

Now, attach dough hook and knead on medium speed for 3-4 minutes, until smooth and elastic. Transfer dough to a large greased bowl, cover with a  clean kitchen towel and let rise until double in size, 1 Р1 1/2 hours.

Grease a 9 x 5 inch loaf pan with non-stick cooking spray.

Stir together butter, garlic powder and salt in a small bowl and set aside.

Transfer dough on a kitchen counter, roll into a 12-inch square. Brush a thin coating of prepared garlic butter evenly (you will use only a part of it, save remaining butter. We will use it to brush bread once done baking ). Using a pizza wheel, Cut square into 16 smaller squares.

(Place remaining 2 handfuls blanched spinach in a muslin cloth and squeeze very well to remove all moisture)

Evenly distribute spinach and both cheeses on the centre of each cut square. Gently place squares on top of each other ( I did groups of 4 and it was easier to transfer into the baking pan). Transfer dough sideways onto the prepared pan (refer pictures).

Cover with the kitchen towel and and rise for an additional 20-30 minutes.

Preheat oven to 350 degrees F. Uncover and bake bread for 30-40 minutes, until golden brown. Remove from oven and place pan on a wire rack. Brush remaining garlic butter on top of the bread.

Let cool for 5 minutes, before transfering bread onto a wire rack. Serve hot with your favorite marinare sauce.

makes 1 loaf



Buffalo Chicken-Garlic Bread

Buffalo chicken wings and garlic bread come together into one scrumptious finger food!


Title explains it all!! The flavors of Buffalo chicken wings and garlic bread are mashed up! A super simple recipe if you have leftover cooked chicken on hand. Toss all ingredients together, fill the bread and broil. Slice and serve hot!


This step is not necessary, but removing some of the bread from the middle creates a cavity for the filling.




Buffalo Chicken-Garlic Bread


1 loaf Italian or French bread

3 cups chopped cooked chicken

1/4 cup + 2 tablepoons Franks red hot sauce

1/4 cup + 2 tablespoons mayonnaise

4 cloves garlic, grated

4 scallions, white and green separated, sliced

1 1/2 teaspoons garlic powder

1/4 teaspoon salt

1 1/2 cups shredded monterey jack cheese

1 1/4 cups shredded mozzarella cheese, divided


Split bread in half lengthwise, and remove some of the middle part to make room for the filling (refer pictures).

Preheat broiler with rack about 8-inches from heat element.

Combine chicken, hot sauce, mayonnaise, garlic, white part of scallions, garlic powder, salt, monterey jack and 1 cup mozzarella cheese together, until well mixed. Spread evenly on the prepared bread cavity. Sprinkle remaining 1/4 cup mozzarella on top.

Place bread on a baking sheet and broil for 11-14 minutes, until golden brown. Remove from oven, sprinkle scallion greens, slice and serve hot.

Makes one loaf





Palak Paneer Knots

A popular pizzeria snack takes an Indian vacation! Palak and paneer wrapped in soft and tender homemade pizza dough and then brushed with a hot spicy garlicky butter!




Made with pureed spinach, onion, tomato, spices and cubes of fresh Indian cheese called paneer, Palak paneer  is a popular dish from northern part of India. It is generally served with flat breads such as naan / rotis / parathas. Naans are very similar to pizza base and goes great with palak paneer. Garlic knots are made from pizza dough, so marrying the flavors of palak paneer and garlic knots was a obvious success!

Paneer is made by curdling hot milk with a acid and then extracting all the whey from it. the resulting cheese is then weighed down for several hours to form them into blocks. Though it can be made at home with very less effort, I purchased mine from Costco (and spinach as well!)

The dough is a softer version of pizza dough and is made in a stand mixer with very less effort. Make dough and let rise. Cut into 16 equal pieces. Flatten each piece into a circle.

Toss together blanched spinach, grated paneer and some flavorings, place some filling in each circle, roll into a log, stretch and wrap around to form a knot, rise again, bake, brush with spicy butter and serve.

knotprocess2.jpgknotprocess3.jpgknotprocess5.jpgknotprocess6.jpgknotprocess7.jpgknotprocess8.jpgServe hot from the oven with your favorite tomato sauce.


Palak Paneer Knots



3 cups all purpose flour

1 tablespoon sugar

2 teaspoons yeast

1 teaspoon salt

2 tablespoons extra virgin olive oil

1 cup + 2 tablespoons luke warm water

Palak paneer filling

6 cups chopped baby spinach, pack lightly

1 1/2 cups grated paneer

1/4 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon red pepper flakes

Spice butter

4 tablespoons unsalted butter

2 teaspoons red pepper flakes

2 teaspoons coriander seeds, crushed

1/2 teaspoon garlic butter

1/4 teaspoon salt

2 tablespoons chopped cilantro

Additional ingredients

Tomato sauce ( homemade or store bought), for serving


To make dough,

Whisk flour, sugar, yeast and salt in the bowl of your stand mixer. Add olive oil and water, Knead with the dough hook for 3-5 minutes on medium speed, to get a soft, smooth dough.

Shape dough into a ball, place in a large greased bowl, wrap bowl with a clean kitchen towel, place in the warmest spot in your kitchen and let rise until doubled in size for 1-11/2 hours.

To make palak paneer filling,

Combine spinach and 1/4  cup water in a large microwavable bowl, cover (a microwave safe dinner plate works) and microwave for 3 1/2 minutes. Uncover, and let cool completely. Place spinach in a clean kitchen towel and squeeze very well, to get rid off all moisture.

Add remaining ingredients and mix well with finger tips, until thoroughly combined.

To make palak paneer knots,

Line a baking sheet with parchment paper and set aside.

Divide risen dough into 16 equal pieces, press each piece into a 5 inch circle (on a lightly greased counter), place 1 heaped tablespoon of palak paneer filling in the centre, roll into a log, press edges to seal, and pull the ends lightly to make the log about 6-7 inches long. Wrap the log around and pull the tip of one end through the middle (refer pictures) or you may wrap around like a traditional garlic knot. Place on the prepared baking sheet and repeat with remaining dough (spacing evenly). Cover sheet with the kitchen towel and rise again for about 30 minutes.

Preheat oven to 400 degrees F. Bake knots for about 25 minutes or until golden brown.

While the knots are baking, make spice butter.

Combine butter, red pepper flakes and crushed coriander seeds in a small saucepan and cook over low heat, until butter is melted (stir occasionally). Continue to cook for about 30 seconds, until the spices are toasted. Take pan off heat and stir in remaining ingredients.

As soon as you get the knots out of the oven, brush the melted spice butter over each knot (make sure to get all spices on the knots).

Serve hot or warm with tomato sauce.

Makes 16 knots