Rosemary and Black Pepper Dinner Rolls

Ingredients:

2 1/4 tsp yeast

1 cup lukewarm water

2 TBSP vegetable oil

1 large egg

3 TBSP sugar

1/2 tsp freshly ground black pepper

2 tsp freshly chopped rosemary

3 1/4 cups flour

1 tsp salt

2 TBSP melted butter

1/2 tsp garlic powder

Instructions:

In a stand mixer bowl, add water and yeast. Let sit for ten minutes. Add the oil, egg, sugar, pepper, and rosemary to the bowl. Add the flour and mix on medium low speed until the dough comes together. If the dough doesn't come off the sides of the bowl. Add 1 TBSP flour at a time until it does.

Increase the speed to medium and let it mix for 5 minutes. Then cover with a damp towel and let rest for 20 minutes. Add salt and then mix on low for an additional minute.

Cover either a damp towel and let raise for 90 minutes.

Separate dough into equal golf ball sized pieces. Place in a buttered baking dish. Cover and let raise for 20 minutes.

Combine meltd butter and garlic powder. Brush over the tops of the rolls. Bake at 350 for 20/30 minutes.

Classic Creme Brûlée

Ingredients:

1 quart heavy cream

1 vanilla bean, split and pulp scraped out

1/2 cup sugar

6 egg yolks

Instructions:

In a heavy saucepan, add cream and vanilla bean and pulp. Bring to a boil over medium high heat. Cover and remove from heat. Let stand 15 minutes. Remove bean.

In a mixing bowl, add yolks and sugar. Beat until smooth and until just turns a lighter yellow color. Slowly add cream mixture in small amounts, continually stirring. 

Pour liquid into 8 shallow ramekins. Place ramekins into baking dish and pour hot water in dish until the water is about half way up the sides of the ramekins. 

Bake at 325 for 40-45 minutes. Remove ramekins from water and baking dish.

Chill for at least two hours before serving, but I think it's best after 24 hours. Once cool, place plastic wrap over ramekins, touching the surface of the creme. 

To brûlée:

Caramel sugar is recommended, but you can always use a mixture of white and brown sugar if that is unavailable. Lightly dust the tops of the creme with the sugar and use a chef's torch to brûlée. Or you can place them under the broiler.