Spinach Artichoke Dip

• 5 oz. fresh spinach
• 8 oz. full fat sour cream, room temperature
• 8 oz. full fat cream cheese, room temperature
• 1 (15 oz.) can artichoke hearts, drained and roughly chopped
• 3 cloves garlic, minced
• 8 oz. shredded mozzarella, divided
• 5 oz. shredded Parmesan
• Kosher salt
• fresh cracked pepper

Instructions

1. Heat oven to 350 degrees.
2. Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, half the mozzarella, Parmesan and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
3. Transfer to a 9x9 baking dish or medium sized cast iron skillet. Spread in an even layer and top with remaining mozzarella.
4. Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
5. Garnish with fresh chopped parsley and serve with sliced French baguette/tortilla chips. Enjoy!

Buttermilk Biscuits

Ingredients

• 3 cups all purpose flour
• 5 tsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup cold butter or vegetable shortening
• 1 - 1 1/4 cup cold buttermilk
• melted butter or heavy cream to brush the tops

Instructions

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Sift together the dry ingredients in a large mixing bowl.
• Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
• Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to ¼ cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky. 
• Roll or pat out on a lightly floured surface about ¾-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up.  Re-roll any scraps and repeat.
• Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
• Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
• Brush with melted butter after removing from the oven. Serve immediately. 

Hamburger Buns (Texas Roadhouse Rolls)

• 1 tablespoon water, warmed (about 105-115°F)
• 6 tablespoons (75 g) granulated sugar, divided
• 1 packet (2¼ teaspoons) active dry yeast
• 1 cup (245 g) whole milk, warmed (about 105-115°F)
• 7 tablespoons (99 g) unsalted butter, melted, divided
• 1 teaspoon kosher salt
• 1 large egg, room temperature
• 3 ½ cups (444.5 g) bread flour

Instructions 

• In the bowl of a stand mixer using the paddle attachment, combine the water, 1 teaspoon of sugar, and yeast, letting it sit for about 5 minutes (or until sugar and yeast are dissolved). (Note, this will be a thick mixture)
• Add in the remaining sugar, milk, 6 tablespoons butter, and salt and mix until just combined.
• Add in the egg and mix to combine.
• Add the flour to the yeast mixture, and mix for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
• Switch out the paddle attachment for the dough hook. Knead the dough on low for 3-4 minutes.
• Lightly spray a large bowl with nonstick cooking spray. Place the dough into the bowl.
• Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours (or until doubled in size).
• Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside
• Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal pieces. (You can do this by continuing to divide the dough in half until you are down to 12 pieces. Or, roll the dough into a log and use a bench knife or stiff spatula to cut it into 12 pieces.)
• Round each piece into a smooth ball and place in the prepared baking dish, evenly spaced.
• Cover the rolls with a kitchen towel and let them rise in a warm place for about 30 minutes, or until about doubled.
• Preheat the oven to 350°F when the rolls are nearing the end of their rise time.
• Bake for 12-15 minutes, or until golden brown.
• Remove from the oven and brush with the remaining tablespoon of melted butter. 

Hawaiian Rolls

• 1 cup pineapple juice at room temperature
• 1/2 cup whole milk
• 6 tablespoons unsalted butter, melted
• 1/3 cup honey (mild honey like clover)
• 5-6 cups all-purpose flour
• 1 tablespoon instant or rapid-rise yeast
• 2 1/2 teaspoons salt
• 2 tablespoons brown sugar
• 1 large egg
• 1 teaspoon distilled white vinegar
• 2 teaspoons vanilla extract

TOPPING:

• 3 tablespoons softened butter, separated

INSTRUCTIONS

• Combine pineapple juice, milk, melted butter, and honey in a microwave safe bowl and microwave until mixture registers 110 degrees F, about 1 minute (Mixture may appear curdled which is okay).
• Fix mixer with dough hook and generously spray hook with nonstick cooking spray. Mix 5 cups flour, yeast, and salt on low speed until combined, about 5 seconds. Slowly add pineapple juice mixture, followed by brown sugar, egg, vinegar, and vanilla and knead on LOW until dough starts to pull away from the bowl, about 2 minutes. Increase speed to MEDIUM-LOW (dial 4) and knead until for approximately 5 to 7 minutes or until dough is smooth and elastic. (Dough should clear sides of bowl but will stick to bottom but WILL BE STICKY, add up to ½ cup more flour if needed for dough to clear bowl.)
• Remove dough and spray mixing bowl with nonstick cooking spray. Knead dough into a ball and place back into your greased mixing bowl. Cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 1 ½ -2 hours.
• Meanwhile spray a 9×13 pan with nonstick cooking spray. Set aside.
• After dough has doubled, remove to a floured surface (or nonstick mat) and punch down then lightly shape into rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 18 roughly even pieces then shape into balls by folding the corners under so that the top is smooth.
• Arrange the dough balls into 6 rows of 3 in prepared 9×13 dish and cover loosely with greased plastic. Let rise at room temperature until doubled in size, 1 to 1 ½ hours.
• Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Remove plastic and brush rolls with approximately 1 ½ tablespoons butter. Bake until golden brown, about 20 – 23 minutes, rotating dish halfway through baking. Let rolls cool in dish on wire rack for 10 minutes then brush with remaining butter. Best served warm.
• TO REHEAT room-temperature rolls, wrap in aluminum foil, place on baking sheet, and bake in 350-degree oven for 20 minutes.