The Stew That Raised Me

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~ Aly in the Kitchen ~ Leave a comment

A Southern Fish Stew Inspired by My Granny’s Kitchen

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A comforting Southern fish stew inspired by the family kitchens of the 1970s

There are certain meals that don’t just feed you they raise you. My granny’s fish stew was one of those meals. Growing up in the 1970’s a big pot of stew simmering on the stove meant family was close, somebody was laughing in the kitchen, and supper was going to stretch enough to feed everyone who walked through the door.

Her version was hearty, rich with seafood, and always deeply seasoned. Like many old family recipes, nothing was measured. A little of this, a handful of that, and somehow it came out perfect every single time.

This recreation stays true to the spirit of her original stew while adapting it for my own family today. Since one of my older children has a shellfish allergy, I left out the traditional shellfish and used imitation crab as an optional addition instead. The result is still smoky, savory, and comforting. It’s packed with tender catfish, colorful vegetables, warming spices, and slow-cooked flavor that tastes even better the next day.

Serve it with saltine crackers like we did back then, or spoon it over hot rice for a heartier meal. Either way, this stew tastes like home.

Ingredients

For the Stew

• 2 pounds catfish fillets, cut into large chunks

• 12 ounces smoked sausage, sliced into rounds or half moons

• 8 ounces imitation crab, cubed (optional)

• 2 tablespoons duck fat

• 1 medium red onion, chopped

• 1 yellow bell pepper, coarsely chopped

• 1 red bell pepper, coarsely chopped

• 1 orange bell pepper, coarsely chopped

• 3 celery stalks, chopped

• 5 garlic cloves, minced

• 1 large sweet potato, peeled and cubed

• 2 medium carrots, thickly sliced

• 1 (14.5-ounce) can diced tomatoes

• 1 (15-ounce) can tomato sauce

• 6 cups chicken broth or fish stock

• 4 green onions, sliced

• 1/2 cup chopped cilantro

Seasonings

• 2 teaspoons pink salt (or to taste)

• 1 teaspoon black pepper

• 2 teaspoons paprika

• 1/2 teaspoon cayenne pepper

• 1 teaspoon turmeric

• 1/2 teaspoon fenugreek

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Instructions

1. Season the Fish

Place the catfish chunks in a bowl and season lightly with a pinch of salt, black pepper, paprika, and cayenne. Set aside while preparing the stew.

2. Sauté the Vegetables

In a large heavy-bottomed pot or Dutch oven, heat the duck fat over medium-high heat.

Add the red onion, bell peppers, celery, and garlic. Cook for 5–7 minutes until softened and fragrant.

Stir in the paprika, cayenne, turmeric, fenugreek, salt, and black pepper. Cook for another minute to bloom the spices.

3. Build the Stew

Add the sweet potatoes and carrots to the pot. Stir well.

Pour in the diced tomatoes, tomato sauce, and broth. Bring the stew to a gentle boil over medium-high heat.

Reduce heat to low, cover, and simmer for 20–25 minutes, or until the sweet potatoes and carrots are almost fork tender.

4. Add the Meat and Fish

Add the smoked sausage and imitation crab if using.

Gently nestle the catfish pieces into the stew and lightly stir, being careful not to break apart the fish.

Simmer uncovered for 10–15 minutes, or until the catfish is fully cooked and tender.

5. Finish and Serve

Stir in the green onions and cilantro just before serving.

Taste and adjust seasoning if needed.

Serve hot with saltine crackers or over steamed white rice.

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Aly’s Kitchen Notes

• Fish stock gives the stew a deeper seafood flavor, but chicken broth works beautifully too.

• Duck fat adds richness and old-fashioned flavor, though butter or olive oil may be substituted.

• This stew tastes even better the next day after the flavors have had time to develop.

• If shellfish allergies are not a concern, shrimp or crab can easily be added alongside the catfish.

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Some recipes are written on paper, but the best ones are written into memory. This fish stew reminds me of crowded kitchens, steaming pots on the stove, and the women in my family cooking from instinct instead of measuring cups. Recreating my granny’s recipe brought a little piece of childhood back to my table — and hopefully it’ll bring warmth to yours too.

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Buttermilk Biscuits

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~ Aly in the Kitchen ~ Leave a comment

Perfection is an illusion, but a warm homemade biscuit fresh from the oven feels pretty close to it.

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Flaky, buttery, golden biscuits with crisp edges and soft fluffy centers.

These homemade buttermilk biscuits are the kind that disappear straight from the pan. Made with cold butter and tangy buttermilk, they bake up tall, tender, and perfectly layered every single time. Whether served with breakfast, smothered in gravy, or eaten warm with butter and jam, these biscuits are a staple in my kitchen both on and off camera.

Ingredients
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 TBSP cane sugar
• 1 cup cold or frozen butter, grated
• 1 cup cold buttermilk

Instructions
1. Preheat oven to 425°F. Line a baking sheet or cast iron skillet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together the flour, baking powder, sea salt, and cane sugar.
3. Grate the cold or frozen butter directly into the flour mixture. Gently toss the butter into the flour until evenly coated.
4. Pour in the cold buttermilk and stir just until a shaggy dough forms. Do not overmix.
5. Turn the dough out onto a lightly floured surface. Gently press and fold the dough 3–4 times to create layers.
6. Pat the dough to about 1-inch thickness and cut biscuits using a biscuit cutter or the rim of a glass.
7. Place biscuits close together on the prepared baking sheet or skillet for soft sides, or spaced apart for crispier edges.
8. Bake for 15–18 minutes, or until the tops are golden brown.
9. Brush with melted butter while warm and serve immediately.

Aly’s Kitchen Tips
• Frozen grated butter creates extra flaky layers.
• Don’t twist the biscuit cutter when cutting the dough — press straight down for taller biscuits.
• Keeping the butter and buttermilk cold is the secret to tender biscuits.
• For extra golden tops, brush with buttermilk before baking.

Serve with:
• Sausage gravy
• Honey butter
• Homemade jam
• Fried chicken
• Scrambled eggs and bacon

There’s just something special about homemade biscuits fresh from the oven. Simple ingredients, a little love, and a hot pan can turn into pure comfort food every single time.

Back Porch Peanut Butter Sourdough Cookies

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~ Aly in the Kitchen ~ Leave a comment
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There’s something about a back porch that turns a house into a story.

Some of my sweetest memories were made sitting on my grandmother’s and great-grandmother’s back porches watching, waiting, and learning. The screen door would creak open and closed, the air thick with summer heat and the smell of something good on the stove. I wasn’t tall enough to reach the counters yet, but I had a job all the same; shelling peas, stirring when told, and staying close enough to catch every lesson that wasn’t written down.

That’s where I learned good food doesn’t have to be fancy as long as it’s made with care and shared.

These Back Porch Peanut Butter Sourdough Cookies feel like a little piece of that time. Simple pantry staples, a well loved jar of peanut butter, and a bit of sourdough starter. In a kitchen like theirs nothing ever went to waste. The result is soft, rich, and just a little tangy, with an old-fashioned flavor that lingers in the best way.

These are the kind of cookies you carry out on a plate while still warm and pass around without needing to say much, just like back then.

Ingredients

½ cup unsalted butter, softened
1 cup shortening
½ cup sourdough starter (discard or active, room temp)
1 cup smooth, unsweetened peanut butter
½ cup coconut sugar
1 ½ cups cane sugar
1 large egg
2 cups all-purpose flour*
½ tsp sea salt
1 tsp baking soda
2 tsp vanilla extract
Extra sugar, for rolling or dusting

*You may need an additional 1/2 to 1 cup flour depending on dough consistency.

Instructions


1. Cream the fats & sugars;
In a large mixing bowl, cream together the butter, shortening, peanut butter, coconut sugar, and cane sugar until light and fluffy (about 2–3 minutes).


2. Add wet ingredients;
Mix in the egg, sourdough starter, and vanilla extract until fully combined. The mixture may look slightly curdled. This is normal.


3. Combine dry ingredients;
In a separate bowl, whisk together the flour, salt, and baking soda.


4. Make the dough;
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft. Add an extra 1/2 to 1 cup flour if needed, until the dough is soft but scoopable and holds its shape.


5. Chill (don’t skip this!);
Cover and refrigerate the dough for at least 1 hour (or up to overnight). This helps the flour hydrate and keeps the cookies from spreading too much.


6. Preheat & prep;
Preheat oven to 350°F. Line baking sheets with parchment paper.


7. Shape the cookies;
Scoop dough (about 2 tablespoons each), roll into balls, and roll lightly in sugar.
Place on prepared baking sheet and gently flatten with a fork for that classic crisscross pattern.


8. Bake;
Bake for 10–12 minutes, or until edges are set and centers are just slightly soft.


9. Cool;
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

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Aly’s Kitchen Notes 💛
• The sourdough starter adds a quiet tang that’s not overpowering but just enough to deepen the flavor.
• Using both shortening and butter gives you the best of both worlds: structure + flavor.
• If you like a thicker, bakery-style cookie, lean toward adding that extra flour.
• These cookies get even better the next day, soft, rich, and perfectly balanced.

Optional Add-Ins (if you want to play a little)
• Chocolate chips or chunks
• Chopped roasted peanuts for crunch
• A sprinkle of flaky sea salt on top after baking

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If you bake these, don’t rush through it.

Let the dough rest, let the cookies cool just enough, and if you can, take a plate outside. Sit for a minute, breathe in the air, and enjoy something made the slow way.

Because sometimes the best part isn’t just the cookie…

…it’s the feeling of being carried back to a back porch somewhere, where love was measured in handfuls, not cups.

Eggless Sourdough Chocolate Chip Cookies

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If you’ve been around my kitchen long enough, you already know I’ll find a way to sneak my sourdough starter into just about anything I bake. Bread, pancakes, biscuits — and now cookies! These Eggless Sourdough Chocolate Chip Cookies are soft, chewy, and filled with the perfect balance of buttery sweetness and a subtle tang from the starter.

This recipe was born on one of those days when I had a jar of discard on the counter and a craving for something sweet. The result? A cookie that’s rich and tender, with that classic chocolate chip flavor and a depth that only sourdough can bring. Best of all — no eggs needed!

Whether you’re looking to use up your extra starter or just want to try something a little different, this recipe is a keeper.

🍪 Eggless Sourdough Chocolate Chip Cookies Recipe Card

Prep Time: 15 minutes
Chill Time: 30 minutes (optional, but recommended)
Cook Time: 10–12 minutes
Yield: About 3 dozen cookies

Ingredients
• 1 ½ cups (3 sticks) unsalted butter, softened
• 1 ½ cups brown sugar
• ½ cup cane sugar
• ½ cup sourdough starter or discard
• ½ cup buttermilk
• 1 tablespoon vanilla extract
• 3 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• ½ tablespoon salt
• ½ tablespoon baking soda
• 2 cups chocolate chips

Instructions
1. In a large mixing bowl, cream together the butter, brown sugar, and cane sugar until light and fluffy.
2. Mix in the sourdough starter, buttermilk, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, cornstarch, salt, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the chocolate chips.
6. (Optional) Chill the dough for 30 minutes for thicker, chewier cookies.
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Scoop cookie dough by the tablespoonful onto the baking sheet, spacing about 2 inches apart.
9. Bake for 10–12 minutes, or until edges are golden brown and centers are set.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Enjoy warm with a glass of milk or your favorite coffee — or freeze the dough balls for fresh cookies anytime!

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Honey Dijon Dressing

~ Aly in the Kitchen ~ Leave a comment
  • Healthy salad dressing recipe
    Salad dressing with spicy honey and Dijon
  • dressing for salmon salad Homemade salad dressing
    Spicy honey dressing, sweet and tangy dressing for fish or greens

This bold and tangy Honey Dijon Dressing brings the perfect balance of sweet heat, herbaceous depth, and zippy brightness. My family loves to pour it generously over chilled salmon salad in the summertime—simple, fresh, and bursting with flavor. It has quickly become one of those staples that found its way into more than just salads.

Spicy honey and rosemary olive oil elevate the classic pairing of mustard and vinegar, making it an ideal drizzle for roasted vegetables, hearty grain bowls, or crisp greens.

Ingredients

  • 1/2 cup Dijon mustard
  • 1/4 cup spicy honey or hot honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • 2 teaspoons mixed dried herbs (such as thyme, oregano, and basil)
  • 2 tablespoons rosemary-infused olive oil
  • 1 tablespoon champagne vinegar

Directions

  1. In a medium bowl or jar, combine the Dijon mustard and spicy honey. Whisk until smooth.
  2. Add the sea salt, black pepper, ground ginger, and dried herbs. Stir to incorporate.
  3. Slowly drizzle in the rosemary olive oil while whisking to emulsify.
  4. Add the champagne vinegar and whisk again until fully blended.
  5. Taste and adjust seasoning if needed. For more heat, add a touch more honey; for more zing, a splash more vinegar.

Mediterranean Garbanzo Bean & Mozzarella Salad

~ Aly in the Kitchen ~ 2 Comments
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This vibrant and flavorful salad is packed with fresh ingredients and bright, zesty notes. It’s perfect as a light lunch, a side dish, or even a potluck contribution.

Ingredients

  • 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1/2 cup finely diced red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions
  • 1 cup diced ripe tomatoes (about 2 medium)
  • 4 ounces fresh mozzarella, diced into small cubes (or small mozzarella balls, halved)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 teaspoon dried mint
  • 3 tablespoons fresh lemon juice (from about 1-2 lemons)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sumac
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon pink salt
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Prepare the Vegetables: In a large mixing bowl, combine the rinsed and drained garbanzo beans, diced red onion, chopped cilantro, sliced green onions, diced tomatoes, and diced mozzarella.
  2. Add Olives and Dried Mint: Stir in the halved Kalamata olives and dried mint.
  3. Make the Dressing: In a small bowl or jar, whisk together the fresh lemon juice, olive oil, sumac, black pepper, pink salt, and cayenne pepper until well combined.
  4. Dress the Salad: Pour the dressing over the garbanzo bean mixture.
  5. Toss and Serve: Gently toss all the ingredients together until everything is evenly coated with the dressing.
  6. Chill (Optional but Recommended): For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve: Serve chilled or at room temperature.

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Tips and Variations:

  • Protein Boost: Add grilled chicken, shrimp, or crumbled feta cheese for an extra protein kick.
  • More Veggies: Feel free to add diced cucumber, bell peppers, or thinly sliced radish for more crunch and color.
  • Herb Freshness: If you have fresh mint, you can use 1-2 tablespoons of finely chopped fresh mint instead of dried mint.
  • Spice Level: Adjust the amount of cayenne pepper to your preferred level of heat.
  • Storage: Store leftover salad in an airtight container in the refrigerator for up to 3-4 days.

NYC Style Chocolate Cheesecake with Greek Yogurt

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🍰 A Birthday Tradition: NYC Style Chocolate Cheesecake

Every year for my oldest daughter’s birthday, I skip the usual layer cake and make her favorite treat: a rich, velvety New York–Style Chocolate Cheesecake. It’s been our tradition for years now—her special request, every single time. She doesn’t ask for frosting or sprinkles, just this deep, chocolatey cheesecake with a silky texture and a cocoa-rich filling that melts in your mouth.

This cheesecake is the best of both worlds: the dense, creamy base you expect from a classic NYC cheesecake, blended with the bold flavor of real cocoa and a touch of almond for something just a little unexpected. It’s indulgent, impressive, and honestly one of my most requested recipes—not just from my daughter, but from anyone who’s had a slice.

If you’re looking for a show-stopping dessert for a birthday, holiday, or just a weekend treat, this one never disappoints. Serve it with fresh strawberries and a cloud of whipped cream, and you’ve got a celebration on a plate.

Ingredients

For the Chocolate Crust:
• 3 cups chocolate graham cracker crumbs (about 24 squares)
• ½ cup unsalted butter, melted
• ¼ cup lukewarm water

For the Chocolate Cheesecake Filling:
• 6 (8 oz) packages cream cheese, softened to room temperature
• 2 cups cane sugar
• 5 large eggs
• 3 cups plain Greek yogurt (full-fat preferred)
• ¾ cup unsweetened cocoa powder
• 1 tablespoon almond extract

Directions

  1. Prepare the Crust:
    1. Preheat oven to 300°F (150°C).
    2. In a bowl, mix graham cracker crumbs with melted butter and lukewarm water until well combined.
    3. Press mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper.
    4. Bake for 10 minutes. Remove and let cool while you prepare the filling.
  2. Make the Cheesecake Filling:
    1. In a stand mixer fitted with the paddle attachment, beat cream cheese on high speed until smooth and fluffy (about 2–3 minutes).
    2. Add sugar and continue beating until fully incorporated.
    3. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
    4. Mix in Greek yogurt, cocoa powder, and almond extract. Beat until the batter is smooth, rich, and velvety.
    5. Pour batter into the cooled crust and smooth the top with a spatula.
  3. Bake & Set:
    1. Bake at 300°F for 1 hour and 30 minutes.
    2. Turn off the oven but do not open the door. Let the cheesecake rest inside the oven for 4 hours.
    3. After 4 hours, remove cheesecake and let it cool completely at room temperature.
    4. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight.
  4. Serve:
    1. Once fully chilled, carefully remove from the springform pan.
    2. Garnish with fresh strawberries and a generous dollop of whipped cream.
    3. Slice with a hot, clean knife for perfect edges. Enjoy!

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🍫 Flavor Enhancements (Optional but Recommended):
1. Add a touch of espresso powder (1 tsp) to the batter to intensify the chocolate flavor without making it taste like coffee.
2. Swap ½ cup of the Greek yogurt with sour cream for a silkier texture and a more classic NYC tang.
3. Use high-quality cocoa powder, like Dutch-processed for a deeper chocolate hue and smoother taste.
4. Consider a ganache topping: After chilling, pour a layer of dark chocolate ganache over the top for a glossy finish and extra indulgence.
5. Crust twist: Add 1 tablespoon of brown sugar or a pinch of cinnamon to the crust for a subtle, warm sweetness that complements the cocoa.

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No-Bake Frozen Berry Chocolate Icebox Cake

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When summer heat hits its peak and the thought of turning on the oven feels like a crime, this No-Bake Frozen Chocolate Berry Icebox Cake comes to the rescue. Creamy, fruity, and perfectly chilled, this dessert is a heavenly mashup of rich chocolate, sweet-tart berries, and airy whipped cream — all layered in a dreamy frozen treat. It takes minimal effort, uses pantry staples, and requires zero baking. The best part? It’s make-ahead friendly, so you can freeze it and pull out slices as needed for backyard BBQs, picnics, or lazy afternoons when only something cold and sweet will do.

Ingredients

  • 1 ½ cups chocolate graham cracker crumbs
  • 3 tbsp evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy whipping cream (cold)
  • ½ cup cane sugar
  • 1 cup frozen mixed berries (blueberries, raspberries, strawberries, etc.)
  • ½ cup mini chocolate chips or chopped chocolate
  • ⅓ cup melted chocolate chips (optional, for drizzle or swirl)
  • Extra crumbs or berries for garnish (optional)

Directions

1. Make the crust: In a bowl, mix chocolate graham cracker crumbs and evaporated milk until the texture resembles damp sand. Press half of this mixture firmly into the bottom of a loaf or square pan lined with parchment paper. Freeze for 10 minutes to set.
2. Prepare the whipped cream
In a separate bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form. Set aside.
3. Make the berry base
In a blender or food processor, blend the frozen berries and sweetened condensed milk until smooth and creamy.
4. Combine the filling
Gently fold the whipped cream into the berry-condensed milk mixture until fully combined and fluffy. Then fold in the chocolate chips or chopped chocolate.
5. Assemble the layers
• Pour half the creamy berry mixture over the crust.
• Sprinkle the remaining crumb mixture evenly on top and press down slightly.
• Pour the rest of the berry cream mixture on top and smooth it out.
6. Optional chocolate swirl/drizzle
Drizzle melted chocolate over the top and swirl with a toothpick or knife for a marbled look.
7. Freeze
Cover the pan with plastic wrap or foil and freeze for at least 4–6 hours, or until firm.
8. Serve
Let sit at room temperature for 5–10 minutes before slicing. Garnish with extra berries or a dusting of crumbs.

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Homemade Chocolate Graham Crackers (Vegan & Refined Sugar-Free)

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These rich, slightly spiced chocolate graham crackers are made with a wholesome blend of flours and natural sweeteners. Perfect for snacking, s’mores, or crumbling into pie crusts, they’re vegan, crunchy, and deeply chocolatey—with a hint of spice for warmth.

Ingredients

  • 1 cup besan (gram) flour
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1½ cups coconut sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ cup ground flax seeds
  • ½ cup sunflower oil (or melted coconut oil)
  • ½ cup maple syrup
  • 1 cup water
  • (Optional: 1 teaspoon vanilla extract or espresso powder to enhance chocolate flavor)

Directions

1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.

2. In a large mixing bowl, whisk together the gram flour, all-purpose flour, and whole wheat pastry flour.

3. Add in the cinnamon, cloves, baking powder, and sea salt. Whisk until well combined.

4. Stir in the coconut sugar, cocoa powder, and ground flax seeds, mixing thoroughly to incorporate.

5. Add the sunflower oil, maple syrup, and water (plus optional vanilla or espresso powder). Mix with a sturdy spoon or silicone spatula until a thick, cohesive dough forms.

6. Turn the dough onto a lightly floured surface. Divide in half and knead each portion gently until smooth.

7. Roll each half into a rectangle about ⅛ to ¼ inch thick. Trim edges for clean lines if desired.

8. Transfer dough to prepared baking sheets. Use a pizza cutter or sharp knife to score rectangles (do not cut all the way through), then poke 6–8 holes in each section with a fork—this gives them a classic graham cracker look and prevents puffing.

9. Bake for 14–17 minutes, depending on your preferred texture:

• 14–15 minutes for softer crackers

• 16–17 minutes for crispier ones

10. Allow to cool completely on the baking sheet. Once cool, break along perforated lines and store in an airtight container.

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Flavor variations

• Add vanilla or espresso powder: A teaspoon of either boosts the cocoa flavor beautifully.

• Use high-quality cocoa powder: Dutch-processed cocoa will give a deeper, smoother chocolate taste.

• Top with a dusting of coconut sugar & cinnamon before baking for extra sparkle and crunch.

Sourdough Yeast Rolls

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Sourdough seems to be my latest obsession. I attempted to make my first sourdough bread in 2008, when my family lived in St. Louis, when I found myself missing the San Francisco style sourdough I’d grown up eating and loving so much. While the bread I made was quite delicious it wasn’t anywhere near the sourdough of my childhood. Fast forward, 15 years later and I’ve found myself making sourdough again.

I’ve made these sourdough yeast rolls in many varying ways but my family seems to live this way best as the rolls never last more than a day or two. I hope your family enjoys them as much as mine.

Ingredients

  • 1 cup sourdough starter or discard
  • 2 cups warm water
  • 4 tsp active dry yeast
  • 1 cup room temperature whole milk
  • 1/2 cup raw cane sugar
  • 1/4 cup olive oil
  • 1 tsp pink salt
  • 4–6 cups all-purpose flour (more as needed)
  • 4 tbsp melted butter (for brushing)

Directions

Add active yeast to warm water, mix and set aside to let yeast proof.

Next, add sourdough starter or discard to large mixing bowl. I used my stand mixer for this process. Once yeast has proofed, add mixture to sourdough starter. Using dough hook attachment, mix everything in bowl on lowest setting until combined. Add room temperature milk and continue mixing on low setting.

Turn off mixer and add sugar, oil, salt, and mix again on lowest setting. Begin adding flour into wet mixture 1 cup at a time. Continue to mix on lowest setting to prevent flour from flying out of the bowl. Dough should be a nice and thick consistency that begins to form into a ball. You may need to use more or less flour than my recipe suggests depending on the density of the flour used.

After proper amounts of flour have been added, gradually turn mixer to its highest setting. Mix dough until it pulls away from the sides of the bowl. Turn off mixer, scrape any remaining dough from sides of bowl, add oil to dough and bowl to prevent sticking.

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First Rise:
After mixing the dough and coating it lightly with oil, cover the bowl with a damp towel or plastic wrap. Let it rise in a warm spot for about 1 hour or until it has doubled in size.

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Shaping the Rolls:
1. Prepare your pan: Grease one or two large baking pans or line them with parchment paper.
2. Punch down the dough: Lightly flour your hands and a clean surface. Turn the risen dough out onto the surface and gently deflate it.
3. Shape into rolls: Divide dough into 18–24 equal portions (depending on how big you want them). Shape each piece into a smooth ball by tucking the edges under and rolling gently in your palms.
4. Place in pan: Arrange dough balls in prepared pan(s), spacing them slightly apart if you want soft-sided rolls or farther apart for more individual crusts.

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Second Rise:
• Cover the rolls with a clean towel or plastic wrap and let them rise again in a warm place for 30–45 minutes, or until nearly doubled in size.
• Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.

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Baking:
• Bake rolls for 20–25 minutes, or until the tops are golden brown and the internal temperature reads 190–200°F (88–93°C).

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Finishing Touch:
• Remove rolls from oven and immediately brush with melted butter for a soft, glossy finish.
• Let cool slightly before serving.

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Storage Tips:
• Store leftover rolls in an airtight container at room temperature for up to 3 days.
• They freeze well: wrap individually and store in a freezer bag for up to 3 months. Reheat in a 300°F oven for 10 minutes.

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Optional Additions:
• For savory rolls: Add 1–2 tsp dried herbs (rosemary, thyme, oregano) into the dough.
• For sweet rolls: Add 1 tsp vanilla and 1/2 tsp cinnamon to the dough, then glaze with a powdered sugar glaze after baking.

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