Savory Butter, Fresh Rosemary and Sea Salt Rolls


So delicious! These light and buttery rolls are a perfect compliment to any meal! Whether with a hot cup in the morning or toasted in the oven with ham and cheese, you will fall in love!~Amy

Savory Butter, Fresh Rosemary and Sea Salt Rolls

1/2 cup + 1 cup very warm water

1 tbsp yeast

2 eggs

1/2 cup sugar

1/2 cup butter, melted

1 tsp salt

5-5 1/2 cups flour

Filling:

1/4 cup butter, softened

2-3 sprigs fresh rosemary leaves, snipped

Topping:

1 egg plus 1 tablespoon water, beaten

Sea Salt Flakes or coarse salt

In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.

Add sugar, butter, and salt. Repeat.

With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides.

Grease bowl, turn the dough to coat. Cover and let rise until double in size.

On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the butter on top in a thin layer. Sprinkle with snipped rosemary. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheets. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes. Brush with egg wash and sprinkle with flake sea salt.

Bake at 400 degrees for 12-15 minutes or until golden brown.

1 – 1 1/2 dozen rolls

Recipe by Amy

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Bee Mine? “Haute Honey” Dress Up Your Favorite Foods With My Couture Honey!


The delicately spicy pink peppercorns with fresh lavender leaves makes this “Haute” honey the perfect pairing with cheese. An elegant addition to any cheese plate.~Amy

Pink peppercorns are actually from the cashew family. The blossoms crush easily and make almost any dish beautiful, especially when paired with edible flowers.~Amy

Drizzled over chicken, pizza, or salad, this spicy black pepper “Haute” honey, is a great way to spice up your favorite dish! ~Amy

Black pepper and bird’s eye chilies makes this sweet honey hot!~Amy

Lime, salt and bird’s eye chilies make this “Haute” honey do the samba! Make your tastebuds dance, just add a drizzle over your favorite fruit, corn, salad, marinades, or a splash in your favorite limeade!~Amy


~Haute Pink Pepper and Lavender Honey~

1 cup honey
1 1/2 tsp pink peppercorns, crushed
1/2 tsp fresh snipped lavender leaves or dried lavender
1/8 tsp cayenne pepper, or 1 dried bird chili pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Pink Peppercorns are available at Harmon’s Grocery Store.
Haute ~Black Asian Honey~

1 cup honey
1/2 tsp black pepper
2 bird chiles or chile de arbol, or 1/8 tsp cayenne pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Birds eye Chiles are available at Asian food stores
Haute ~Chile Limon~

1 cup honey
1 1/2 tsps Tajin spice
1/4 tsp cayenne pepper, or 1-2 birds eye chilies

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Tajin is available at Costco, and most supermarkets.

Fresh Peach and Lemon Verbena Pie filling!


A taste of summer year round?! With an abundance of fresh fruit, why not turn them into homemade pie fillings! Perfect pies in matter of minutes! ~Amy

Fresh Peach and Lemon Verbena Pie Filling:

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 lemon verbena leaves, snipped or zest of 1 lemon
Dash of salt

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson