Sun-Dried Tomato Corn Bread

This cornbread was a perfect accompaniment to our recent fish fry for our Sunday night fellowship meal. The texture was so moist with just the right amount of sweetness.  How about that, good southern cornbread with a little twist with an addition of sun dried tomatoes!   It was more than fabulous!

Frying 60 pounds of fish well is no easy task.  This borrowed cooker (Thank you, Mr. Joe!)  holds 70 pounds of frying oil and maintains the temperature perfectly.  The cornmeal coated Swai comes out tender inside and super crunchy outside.  But boy, it gets pretty hot near the blazing propane burners; this is where my staff Cheryl and I get our oil/sweat facials, sort of like Oil of Olay.  

We all agreed that this was the best corn bread, everrrr! Hope you'll give this one a try.  

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Sun-Dried Tomato Cornbread 

Makes 16 squares

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup white sugar
2 eggs
1 cup buttermilk
1/2 cup chopped drained oil-packed sun dried tomatoes (reserve oil!)
2 tablespoon oil reserved from sun dried tomatoes

Preheat oven to 375 degrees F

Spray with oil spray 8x8 baking pan.

In a medium mixing bowl, combine cornmeal, flour, baking soda, and salt.  Set aside.

In a large bowl, whisk together melted butter and white sugar.  Add eggs until well blended.  Add buttermilk, chopped sun-dried tomatoes and reserved oil until combined.  Add the dry ingredients and fold with the rubber spatula until just incorporated.  Do not over mix.

Pour batter into prepared pan.  Bake for 30-35 minutes until toothpick inserted in the center comes out clean.  Cut corn bread.  Serve warm.

Note: For large quantity baking, always measure our dry baking ingredients by weight.  Click here for the conversion chart.
For each full size steam pan (or hotel pan) multiply the recipe X2;  will yield 45 squares, cut 5 pieces by 9.

Simple Chocolate Bread Pudding & Independence Day

Did you all have a wonderful Independence Day?  My day was filled with family, friends, awesome food, and music.  The entire Heritage Clan was invited to celebrate the Independence Day with Chef Nick Mueller and his beautiful wife, Tracy, at their ranch home/restaurant in Guyton.

The guests were asked to bring a covered dish to add to his famous Pork BBQ, shrimp, and Gator Gumbo. I repeat, Gator Gumbo.  Taking food to the finest chef/caterer in town can be a bit nerving, even to this seasoned cook.  So I took this simple Chocolate Pudding.  I figured you can't go wrong with chocolate.

Chef Nick and Tracy's ranch is filled with beautiful nostalgic surprises at every corner of their yard and home. 

My youngest can peel shrimp like a pro; a typical southern boy. 

Wonderful to meet up with Jules and her cool, saxophone playing husband Josh.  Jules is Savannah's renowned make up artist. Check out her site, it will blow you away. 

As the cool fans blowing the heat away, beautiful impromptu folk music break out session began, thanks to Chris Desa, the President of Savannah Folk Music Society and his friends.  

Thanks for such an amazing day, Nick and Tracy!
If you have a special event coming, give these guys a call.  The food will be phenomenal, service above par.    

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Simple Chocolate Bread Pudding

Adapted from Bon Appetite

Serves 12

8 cups 1-inch cubes crustless white bread (one 20-oz loaf)
1/4 cup  unsalted butter, melted
1 3/4 cups half and half
1 cup heavy whipping cream
4 ounces unsweetened chocolate, finely chopped
2 Tablespoon Kahlua
1 cup sugar
4 large egg yolks
1 cup chocolate chips (milk or semi-sweet)
1/3 cup almond slivers

Optional: sweetened whipped cream and caramel sauce


Toss cubed bread and melted butter together in a buttered 9x13 glass baking dish.

In a large heavy saucepan, add half and half, cream and bring it to simmer (do not boil).  Remove from heat and stir in chopped unsweetened chocolate until melted. Add Kahlua.  In a medium bowl, stir together egg yolks and sugar.  Add a few tablespoons of hot chocolate/cream mixture into egg yolk/sugar bowl, whisking to combine.  Repeat until both mixture are well incorporated.  This way the egg mixture won't curdle.

Pour the chocolate custard mixture over bread.  Sprinkle chocolate chips and almond slivers.  Cover the top with plastic food service wrap, and weigh it down with another pan and let stand 1 hour so custard will absorb into bread or refrigerate overnight.  Can be made a day ahead.

Preheat oven 350 degrees F

Bake pudding until center is set for about 40 minutes.  Serve warm with whipped cream or vanilla ice cream and caramel sauce.

Pizza Making Party with the Girl Scouts and Recipes

A few weeks ago, a fellow homeschooling mom and leader of the Savannah Girl Scouts troop (#30273) contacted me to see if I would be willing to give a tour of my church's kitchen to the girls. I was delighted for the opportunity!

Independent Presbyterian Church is located just across from the birthplace of Juliette Gordon Low, the founder of Girl Scout USA. It is a common sight on Bull Street to see troops paying a visit to their beloved founder's home year around.

Since it wouldn't take but several minutes to tour the IPC kitchen, I thought it would be fun to make some homemade pizzas and surprise the girls with a special dessert using their famous cookies.

Choose your favorite topping! (I told the girls the most interesting pizza I've eaten was topped with squid and garlic!) From plain cheese to pepperoni, roasted peppers and onions, we all had a great time talking and assembling our own personalized pizzas.

It's just something about cooking and sharing food together...memories are made and friendships forged. I've made more friendships through cooking in the kitchen than anywhere else!

After devouring our pizzas, we had our Girl Scout Cookie Cake Bars! Girl Scout Samosas and Tagalongs can be used as toppings for this recipe. Many thanks to Kevin and Amanda for this super easy and yummy recipe!

Girl Scout Tagalong (or Samosa) Cookie Cake Bar by Kevin and Amanda

For Recipe and beautiful step-by-step photos, Click Here

Homemade Pizzas

*I usually triple this recipe for my family of 6 so we have left overs. These pizzas are great re-heated in toaster oven!

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Simple Pizza Crust

Makes 1 large or 4-6" personalized pizza crusts

1 teaspoon active dry yeast
1 cup warm water (110 degrees F/45 degrees C)

1 teaspoon salt

2 1/2 cups bread flour, more for dusting
2 tablespoons olive oil

Preheat oven to 425 degrees F, lower the oven rack to bottom third

In a medium bowl, dissolve yeast in warm water, using your hand.

Stir in flour and salt and knead until smooth, 4-5 minutes. Dough should be supple and not sticky. Form it to a smooth ball, place it in a bowl greased with 2 tablespoon of olive oil.

Cover with plastic wrap and let rise until double in size.

Turn dough out onto a lightly floured surface and stretch or roll into a round. If the dough is hard to stretch or roll, let rest for a minute. Resume stretching to the size to fit your pan or make personalized pizzas.

Place a sheet of parchment paper over a baking pan. Lay stretched dough discs on paper.

Spoon on marinara sauce (recipe below), spread with desired toppings and bake in preheated oven for 12-15 minutes (longer if making a large pizza) , or until golden brown. Let baked pizza cool for 5 minutes before serving.

Simple Marinara Sauce

1/4 cup extra-virgin olive oil
2 garlic cloves, grated
1/2 teaspoon dried organo
1/2 teaspoon dried basil
1/2 teaspoon dried pepper flakes
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

1/4 cup grated fresh Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

In a large casserole pot, heat the oil over a medium heat. Add the garlic, dried oregano, basil, pepper flakes and sauté garlic and herbs until just beginning to sizzle and heat. Add the crushed tomatoes, bay leaf and grated parmesan cheese, and simmer uncovered over low heat until the sauce thickens, about 45 minutes. Remove and discard the bay leaf. Season the sauce with more salt and pepper to taste.

Recipe can be doubled. Portion the sauce and freeze in quart-size bags for future use.

Pork BBQ Pizza

Wednesday lunch crowd love these simple Pork BBQ pizzas. I learned this recipe from my friend David Weikert, executive chef of The Pirates House and its sister restaurant, Pearl's Salt Water Grille. I hope to properly introduce you to Chef David because he is one of the most gifted chefs I know. But for now for Pork BBQ pizzas....

Use your favorite pizza dough recipe, or frozen bread dough recipe will work fine, too. I use simple bread flour, yeast, salt, and water recipe (see below), and after proofing and shaping the dough discs, they are par-baked. This way I can have 60 personal-size pizzas ready to be topped & baked all at once.

Use your favorite dry rub, pan sear pork tenderloin and cook until medium (internal temperature 145 degrees F). Since pork will be sliced and used as a topping and baked again, don't fully cook the meat.

Smear your favorite BBQ sauce. I used Cattlemen's Tangy Gold since it is a great tasting sauce readily available. Sprinkle some grated Parmesan cheese.

Top with mozzarella cheese, pork tenderloin, more Parmesan cheese, and drizzle extra sauce.

Bake in 450 degrees for about 8-12 minutes until cheese is melted. Cut in half and serve immediately.

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Pork BBQ Pizza

(Makes about 4 personal pizzas)

1 recipe of prepared pizza dough

1 Pork Tenderloin, cooked to medium, sliced thin

2 Cups of Cattlemen's Tangy Gold BBQ sauce, or your favorite

2 Cups of shredded Mozzarella cheese

1 Cup of shredded Parmesan cheese

Or any toppings you like: caramelized onions, olives, artichoke hearts, etc.

Pre-heat oven to 450 degrees

For crusts that will be made into pizza immediately, add your toppings.

Bake time is between 8-12 minutes, add a couple minutes for loaded pizzas.

Simple Pizza Dough Recipe
(Makes about 4 personal size pizza dough)

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Extra olive oil for brushing the edge before baking fully assembled pizzas.

1. In a medium bowl, dissolve yeast in warm water.

2. Stir in flour, salt and oil. Mix and turn dough until smooth. Cover and let rest for about 30 minutes, dough will be doubled in size.

3. Turn dough out onto a lightly floured surface and pat or roll into thin 6-inch diameter rounds for personal size pizzas. Now they are ready for toppings.

If cooking for a large group, par bake these at 425 degrees for 3-5 minutes until dough rises and crust is set. Cool completely and store in freezer or top them with your favorite toppings and bake.

Make-Ahead Tips:

Up to two weeks ahead: Pizza dough is made and par-baked, cooled completely. Store in freezer bag until ready to use. Par-baked discs do not need to thaw before putting sauce and toppings.

Up to one hour ahead: Brush the edge of the pizza dough with olive oil. Top with sauce, cheeses, and sliced pork

15 minutes before serving: Bake at 425-450 degrees oven until cheese is completely melted. 8-12 minutes depending on the oven.

Barbara's Refrigerated Yeast Rolls (Revised)

Exactly one year ago, I posted this recipe for the first time as a food blogger. Actually, I didn't even know what a food blogging was. My teenage daughter set up this food blog to store my favorite recipes, and my best friend's daughter designed the header and format for me.

I am so grateful for the warmth and encouragement of the blogging community! And to many new friends I have met, who have left gracious comments on this humble blog. So many of you have inspired me to a new level of cooking.

Some recipes are worth reposting. And this yeast roll recipe is one I rely on when I need something easy and delicious to serve at large events.

Buttermilk and yeast bubbling to beautiful foam.

Add bread flour.

And knead until smooth, supple dough forms. Cover and refrigerate overnight! A must for yeasty flavor.

For our Christmas buffet, we made 400 silver dollar rolls and froze them, a week prior to the event.

Freeze completely and dough balls can be stored in a freezer bag.

Thaw and let dough balls rise, doubled in size. Then bake.

We sliced these rolls and stuffed Garlic-Thyme New York Strip to make mini sandwiches.

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Barbara's Refrigerated Yeast Rolls

Makes 50-60 Silver Dollar Rolls

First dissolve the following in a large bowl:

1 Tbsp. Yeast
1 Tbsp. Sugar
½ C. Warm water
½ C. Vegetable or Canola Oil
2 C. Buttermilk
½ C. Granulated Sugar
½ tsp. Baking Soda
5 tsp. Baking Powder
1 tsp. Salt

Then add:
5 to 5 1/2 C. Bread Flour, extra for dusting

Melted butter for brushing

Kosher salt

Mix first 9 ingredients and let sit for about 10 minutes until yeast dissolves and mixture become foamy. Add 5 cups of bread flour and knead well to form smooth dough adding more bread flour until dough is not tacky. Cover well with plastic wrap. Refrigerate overnight. This extra time in the refrigerator will add nice, yeasty flavor.

Pinch a small amount of dough. Shape the dough into 1/2-inch smooth ball with seam side down and place on a greased pan 1-inch apart. If freezing, cover well with plastic wrap, then with foil and freeze, up to a month. (Note: once dough balls are frozen solid, put them in a freezer bag to save room in the freezer)

When ready to bake, loosely cover with plastic wrap so dough will not dry out, thaw frozen rolls on oil sprayed baking sheet, 1 inch apart in room temperature for 2-3 hours until dough balls double in size. Gently peel off plastic wrap, brush with melted butter.

Preheat oven to 350°F.

Bake 10-12 minutes until light brown. Brush lightly with melted butter again and sprinkle lightly with kosher salt. Cool completely before slicing to make mini-sandwiches.


This dough can be used for cinnamon rolls and other sweet dough recipes.

Orange-Cranberry Scones

It has been a very busy week for me in the church kitchen. Today was the kick-off to Independent Presbyterian Church's annual Enrichment Services. A very special speaker was invited for this special weekend and we are honored to have Dr. Joel Beeke, president and professor of systematic theology at Puritan Reformed Theological Seminary.

The services began with a full breakfast and followed by two teaching sessions. He will be with us on Sunday speaking in both morning and evening services and during Sunday school hour.

Here was the breakfast menu for 110 person for this morning:

Fluffy scrambles eggs

Oven baked bacons and sausages

Baked Cheese Grits

Buttermilk Biscuits

Fresh Fruit

Blueberry Muffins

Orange-Cranberry Scones with clotted cream

Coffee, Tea, and Orange Juice

On top of Wednesday noon service lunch prep a few days ago, we got very busy getting the baked goods ready for the weekend. For blueberry muffins, we pre-measure dry and wet ingredients, label and store until the day of baking. This eliminates any errors and keeps sanity when we are working under time pressure. Especially at five in the morning!

For scones, make the scones, cut, and wrapped in plastic wrap before freezing.

When ready to bake, brush the tops of frozen scones with buttermilk and sprinkle raw or granulated sugar and pop them in heated oven.

Out of the oven emerges fragrant and flavorful scones you will love. Edges are crisp but inside is moist and tender. Serve with clotted cream and your favorite jam.

Orange-Cranberry Scones

Adapted from Bon Appetit

Makes 18 small triangular wedges

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries, coarsely chopped
1 cup chilled buttermilk

Preheat oven to 400°F.

Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel.

In a food processor with a blade attachment, process half of flour mixture and half of chilled butter, pulsing until mixture resembles coarse meal. Put the processed mixture in a large bowl. Repeat with remaining butter and flour mixture.

Mix in dried cranberries. Gradually add buttermilk, folding with a rubber spatula until moist clumps form. Turn dough out onto lightly floured work surface. Knead just enough to bind dough, about 4 turns. DO NOT over work the dough.

Divide dough into three dough balls. Flatten each dough ball into a 5-inch disc. Cut into 6 wedges each, yielding 18 total. For larger scones, divide dough ball into half and cut into 8 wedges.

Transfer wedges to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk and sprinkle raw or granulated sugar. Bake until edges of scones are light brown, about 20 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

Note: To freeze, after shaping the discs and cutting into six wedges, wrap each disc with plastic wrap and then in a freezer bag. Proceed with buttermilk and sugar topping and bake. Do not thaw scones but add few more minutes to baking time.

Turkey Sub on Ciabatta Bread

Each week, I purchase different types of buns or rolls to make sandwiches for Wednesday Service Lunch. But on Tuesday, as I was browsing through the bread aisle, I realized how little selection there really is at a typical grocery store and the price of buns is so outrageous. It nearly kills me that I have to pay three to four dollars for a pack of these too soft, very little flavor bread. So I thought I would attempt at ciabatta (pronounced chuh-BAH-tah) bread for the first time for our sandwiches.


Sponge is made the day before by adding bread flour, yeast, and water and allowing yeast to do its work for a day in a cool place. This fermentation process adds wonderful yeasty flavor in the bread.


Rest of the ingredients is added the next day and after the dough rises, it is shaped and baked.


True to its name, we made ours into small "slippers" for individual sandwiches. And for added flavor and color, tops were brushed with olive oil, then sprinkled with four-blended cheese, dried thyme, and granulated garlic.


Bigger loaves were cut into thick slices and served with Spinach and Strawberry Salad.


Boy, it is going to be so HARD to go back to store bought bread! I almost regret that I started this....but warm Turkey and Swiss on Ciabatta never tasted so good. I guess I'll have to fit bread making into our schedule.

Ciabatta Bread Recipe
For Sponge:

1/8 teaspoon active dry yeast

2 tablespoons warm water (110 degrees

F/45 degrees C)

1/3 cup warm water
1 cup bread flour

1/2 teaspoon active dry yeast

2 tablespoons warm milk (110 degrees F

/45 degrees C)

2/3 cup warm water

1 tablespoon olive oil

2 cups bread flour
1-1/2 teaspoon salt


Optional: Brush with olive oil, sprinkle granulated garlic, dried thyme, and four cheese blend mix.

	1.	To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
	2.	To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
	3.	Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
		4. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C). 5. Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack. To make sandwiches, add your favorite deli meat and cheese. Note: If you are putting cheese topping, lower the temperature to 400 degrees F. And since we had to make two dozens of of these, I lined regular cookies sheets with parchment paper and put shaped bread directly on them, let rise and baked in oven. The crust was not as hearty but the texture of the bread was wonderful.

Buttermilk Waffles

Double the recipe and make the waffles and cool completely on cookie rack. Saran-Wrap individually, then in a freezer bag and freeze. On a busy morning, toast frozen waffles and VOILA! You have yummy homemade waffles!


Be careful not to overfill the griddles!




Butter-milk Waffles
Makes 8-10 six inch waffles

Dry Ingredients

2 Cups Unbleached all-purpose flour (10 oz)
2 Tbsp Light Brown Sugar or granulated sugar
2 Tbsp Baking Powder
1/2 tsp Salt

Wet Ingredients

2 Cups Buttermilk, little more if batter is too thick
2 Eggs, Separated
2 Tablespoon vegetable oil

1. Preheat a waffle iron.
2. In a large mixing bowl, toss together dry ingredients.
3. In another bowl, stir together buttermilk, egg yolks, and oil.
4. Beat the egg whites in a mixer until stiff in a separate bowl.
5. Stir in buttermilk mixture into dry ingredients quickly until almost blended. DO NOT OVER MIX! Gently fold in the egg whites.
6. Spray waffle iron griddle with Pam. Cook the batter in the prepared waffle iron using a generous 1/3 cup or so for each waffle, cook until crisp and golden brown. About 3 minutes. Serve with your favorite fruit sauce or incredibly expensive real maple syrup :(

Blueberry Muffins

Usually the men who attend Tuesday Morning Prayer Meeting get hot breakfast, but the kitchen staff was off this morning due to holiday schedule and they had to settle with blueberry muffins and coffee.

Adapted From Cook's Illustrated
Blueberry Muffins
Makes large dozen muffins

Dry Ingredients
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
1/2 teaspoon table salt

Wet Ingredients
1 large egg
1 cup granulated sugar (7 ounces)
4 tablespoons unsalted butter , melted and cooled slightly
1 1/4 cups sour cream (10 ounces)

1 1/2 cups fresh or frozen blueberries

Sugar Topping
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
2 teaspoon grated lemon zest

4 tablespoons unsalted butter
Instructions


1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray or for less messy fingers, line tin with large paper cups.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix!!!

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 22 to 25 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

5. While muffins are cooling, mix sugar, ground cinnamon, and lemon zest in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.

BFF Yeast Rolls

350 Yeast Rolls! Freezer is my best friend!

Makes 50-60 Silver Dollar Rolls

First dissolve the following in a large bowl:

1 Tbsp. Yeast

1 Tbsp. Sugar

½ C. Warm water

Then add:

½ C. Vegetable or Canola Oil

2 C. Buttermilk

½ C. Granulated Sugar

½ tsp. Baking Soda

5 tsp. Baking Powder

1 tsp. Salt

5-6 C. Bread Flour

Mix and knead well to form smooth dough adding small amount of flour at a time. Cover well with food wrap. Refrigerate overnight.

Pinch a small amount of dough. Shape the dough into 1/2-inch smooth ball with seams side down and place on a greased pan 1-inch apart. Cover well with Saran wrap and refrigerate until ready to bake up to a day. If using later, wrap well with plastic wrap, then cover with foil. Freeze up to 2-3 weeks.

For frozen rolls, thaw over night in refrigerator. Then leave it in room temperature for 2-3 hours until dough double in size. Brush with melted butter.

Preheat oven 400°F. Bake 10-12 minutes until golden brown. Brush lightly with melted butter again and sprinkle lightly with kosher salt.

This dough can be used for cinnamon rolls and other sweet dough recipes.