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By Root 4093 0

a lightly floured work surface and divide it into 6 equal balls. Lightly flour each, then roll into circles about ¼ inch thick. Cut each into 6 pie-shaped wedges. Starting at the edge of the wedge that used to be circumference of the circle, roll up toward their points, thereby making elongated crescents. Bend them slightly for the classic crescent look. Place on a lightly buttered baking sheet, cover with a clean kitchen towel, and return to a warm, dry place until doubled in bulk, about 40 minutes.

To make monkey bread rolls: Turn the dough out onto a lightly floured work surface. Pinch off almond-sized sections and roll these into balls. Lightly butter the indentations of at least two standard 12-cup muffin tins. Drop 3, 4, or 5 of the little balls into each indentation; cover with a clean kitchen towel; and return to the warm, dry, draft-free place until again doubled in bulk, about 40 minutes.

Meanwhile, position the rack in the center of the oven; preheat the oven to 375°F.

Bake until lightly browned, until the rolls sound hollow when tapped, about 20 minutes. Cool in the tins on a large wire rack for 5 minutes, then turn out the rolls and let them cool on the rack.

To store: Cool to room temperature, then place in large, resealable plastic bags at room temperature for up to 3 days or in the freezer for up to 3 months.

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Hot Chocolate

Good bread needs hot chocolate; here’s one inspired by Mexican chocolate. For two servings, place 2½ cups whole milk, 1 tablespoon sugar, ¼ teaspoon almond extract, ¼ teaspoon ground cinnamon, 1/8 teaspoon salt, and 2 ounces finely chopped bittersweet or semisweet chocolate in a medium saucepan set over medium-low heat; whisk constantly until smooth, with tiny bubbles along the inner rim of the pan, about 3 minutes.

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Breadsticks

The crispest breadsticks are made with yeast, but they shouldn’t be left to rise. Note that you don’t use a full ¼-ounce packet of yeast. Makes 24 breadsticks

1½ teaspoons active dry yeast

1 teaspoon sugar

¾ cup warm water, between 105°F and 115°F

2 tablespoons olive oil

1 teaspoon salt

About 2 cups all-purpose flour, plus additional for dusting

1 large egg white, whisked with 1 tablespoon water in a small bowl

Sprinkle the yeast and sugar over ¼ cup warm water in a large bowl; set aside until foamy, about 3 minutes. (If the mixture does not bubble and foam, start over.)

Meanwhile, position the rack in the center of the oven and preheat the oven to 325°F. Line a large baking sheet with parchment paper.

Stir the remaining ½ cup warm water, olive oil, and salt into the yeast mixture, then stir in the flour.

Lightly dust a clean, dry work surface with flour, then turn the dough out onto it. Dust your hands with flour and knead the dough, pushing it with one hand while gently grinding the heel of your other hand into it. Add more flour if the dough becomes sticky; continue kneading until the dough is smooth, pliable, and soft, about 5 minutes.

Divide the dough into 24 pieces, each about the size of a whole walnut. Lightly dust the work surface with flour, then roll these pieces under your palms into 8-inch sticks, about the thickness of a drinking straw. Pick each one up with one end in each hand and swing it like a mini-jump rope to thin it out to about 10 inches long.

Place the sticks on the prepared baking sheet, spacing them about 1½ inches apart. Brush very lightly with the egg-white wash; the wash should not puddle alongside the sticks.

Bake until lightly browned and quite firm to the touch, about 45 minutes. Cool on the baking sheet for 3 minutes, then gently transfer to a wire rack to continue cooling.

To store: Cool to room temperature and then seal in a large plastic bag at room temperature for up to 3 days. Not recommended for freezing.

Variations: Once you’ve brushed the sticks with the egg-white wash, sprinkle them with caraway seeds, coarsely ground black pepper, fennel seeds, kosher salt, or sesame seeds.

English Muffins

Make your own? Sure. They’re better than the ones you buy in the grocery