Breakfast Overnight Rolls

Breakfast Overnight Rolls

Last week, for mother’s day, I made Sweet Potato, Avocado and Eggs Hash for breakfast, and I also made bread! These rolls are really easy to make and have a bit of a crunchy crust with a soft interior.
Breakfast Overnight Rolls

They might just look like potatoes, but I assure you it tastes much better than a raw potato. I like how they’re single portions because it makes it so much cuter and easier to serve because you don’t need to cut out a slice from a big loaf.
Breakfast Overnight Rolls

In other news, I submitted a few of my photos to foodgawker.com (check out my profile here) and although many were declined, I had three of them accepted! I never knew what a big difference it would make though, but yesterday I was amazed that my daily views tripled just because of those three photos. Incredible, huh? I will now stop being lazy put more effort into submitting photos!
Breakfast Overnight Rolls

Breakfast Overnight Rolls

  • Servings: 8
  • Time: Overnight (Prep 15 mins)
  • Difficulty: Easy
  • Print
 Adapted from: Bread for Breakfast: Foolproof Overnight Rolls
An easy breakfast roll that can be prepared the night before for a delicious morning meal. Crunchy on the outside and soft in the inside.
Ingredients:
1 tsp. active dry yeast
1  1/5 cup (300 g) cold water
2  7/8 cup (320 g) all-purpose flour
1/2 cup (72 g) whole wheat flour
1  1/2 tsp. salt

Instructions:

  1. In a large bowl, dissolve the yeast in the water, then mix in the flours until starts forming a dough. Add in the salt and knead with your hands until thoroughly mixed. It will be sticky but that’s ok. Cover the bowl with a plate or plastic wrap and let rest overnight at room temperature.
  2. In the morning, preheat oven to 250 °C (482 °F). Transfer risen dough onto a floured surface and fold the corners of the dough into the middle until it forms a rectangular package. Cover with a bowl for 45 minutes.
  3. Uncover and cut into 8 pieces. Place on a parchment-lined baking sheet and bake for 15 minutes then reduce temperature to  210 °C (410 °F) and bake for an additional 5 minutes. Serve straight away!

Chai Infused Date and Oat Bread

Chai Infused Date and Oat Bread

This moist bread will rock your world. It has chai tea, medjool dates, almond milk and oat flour, which work so well together. I had never tried tea in baking before, but now I can tell you that I’m hooked! It tastes delicious and all those spices wafting out of the oven door is killer to the senses.
Chai Infused Date and Oat Bread

I added walnuts on the top, which give it some extra crunch and taste amidst this dense bread. I’ve not been feeling very creative lately, so this recipe is actually a slight adaptation from Feasting On Fruit’s Chai Spiced Quick Bread. It’s fairly easy to make, but wait until the bread has completely cooled down before cutting it. Trust me, or you’ll end up with broken and a bit soggy slices of bread (yeah, I might’ve been a bit impatient).Read More »

Sesame Seed Bagels

Sesame Seed Bagels

(Disclaimer: This recipe is from the lovely Margaret Anne from Natural Chow, but I’m just posting how I made it using her recipe.)

I was procrastinating bored yesterday and I really wanted to make something easy. When I need inspiration, I always head over to Pinterest and there were like five pictures of bagels that popped up instantly, so if that wasn’t a sign, I don’t know what would be.
Sesame Seed Bagels

My first attempt at these weren’t so bad, if I say so myself. Sure, they aren’t perfectly round and the hole might be a bit too big, but it tastes way better than a store-bought bagel (no preservatives and all those other bad things!).

So when I was looking at the other bagel recipes floating around the internet, all of them had to boil the bagels before baking them. I thought that was very weird, like putting dough in water before baking it? Who came up with that?
Sesame Seed Bagels

Naturally, I had to search it up.Read More »

Easy Pita Bread

Yum. This is a killer bread machine recipe. Why? Because it makes pita pockets! Which you can fill with literally anything, such as an avocado mixture, or curry, or falafel, or your salad, or chunks of chicken wrapped in lettuce… Shall I continue? Oh, and it also has a fragrant fresh smell that wafts from the oven to your nose.
Easy Pita Pockets

Since I’m all caught up in school, I’ll just leave you with the recipe. And photos of course.
Easy Pita Bread

Look! There’s a pocket! It was actually easier than I thought it would be.
IMG_3068Read More »

No Knead Crusty Bread

This is the easiest bread recipe you’ll ever come across.No Knead Crusty Bread

Takes about 2 to 3 hours in total, but hands-on time? Just 15 minutes. SO simple, and I love to add nuts and raisins in it to change the flavor a bit, but you could add so many other things too!

Been working on the school yearbook and it is such a long process, uploading the photos, then designing the pages, taking the photos (of people who would love to run somewhere else so they don’t get their photo taken!), and so much more things I still haven’t done.

Fun thing is, I’m going on vacation soon! Can’t wait, although I have to take one week off of school so I have to do a lot more work to make up for that. But it’s all for vacation. I love eating different food from different cultures! And I’ll be able to relax there. Hopefully.Read More »

Lemon Pound Cake

This cake has a very rich lemon taste, and is quite dense, which I personally love. And it’s an easy one bowl recipe!
Lemon Pound Cake

And it is very, very healthy. The ingredients scared my brother because he was like “no butter, no eggs, and no refined sugar? It’s not going to work.” But thankfully it turned out to taste quite good.

Did you know that lemons eliminate toxins from your body, and help with weight loss and digestion? That I think, makes lemons taste even better.
Lemon Pound CakeRead More »