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Caramelized Shallot and Smoked Gruyere Gougeres | girlversusdough.com @stephmwise

I refuse to talk about the weather. How winter’s chill has officially cut to the bone, how I can wear a full down jacket with a furry hood, a scarf that wraps around my neck 100 times, extra-thick mittens, fleece-lined leggings, leg warmers and snow boots and STILL shiver me timbers, how all I want to do these days is sit wrapped in a blanket by the fireplace with an oversized mug of hot cocoa with marshmallows on top cupped in my hands and watch the snow fall against the gray sky and reminisce about those dreamy days back in July when I, if I can even believe it, wore flip flops outdoors and my teeth didn’t chatter incessantly. The wonder!

But like I said, I refuse to talk about it. So let’s talk about these tasty caramelized shallot and smoked Gruyere gougeres — a.k.a. perfect little puffy bites of cheesy, caramelized deliciousness — instead.

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Parker House Rolls and KitchenAid 11-Cup Food Processor {Giveaway} | girlversusdough.com @stephmwise

(This giveaway is closed.)

Rolls, rolls, rolls! And no, I’m not talking about what happens to my body when I eat too many rolls. Um, awkward.

I’m just saying it’s been a bit of a bread roll party around here, and if that’s OK with you, it’s OK with me. Because when the fluffiest and softest and cuddliest — er, most delicious of Parker House rolls are invited, it’s the best kind of roll party. Whatever that is. Right.

ANYWHO. Let’s talk about (dinner) rolls!

If you’ve never made a Parker House roll from scratch before, now is the time. And if you’ve never eaten a Parker House roll before, the situation is even more dire — because you must. You must try them. They are the epitome of dinner roll goodness. When you think of the perfect dinner roll — all warm and soft and fluffy on the inside with a slight crust and crunch on the outside — you are most definitely envisioning a Parker House roll. You just might not know it. And guess what? They’re the easiest things ever to bake right at home, too. So that’s a win-win-win right there (extra win for the eating part, obviously).

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Parmesan Pesto Skillet Rolls | girlversusdough.com @stephmwise

Quiz time! (This one is fun, promise.)

Question: What is cheesy and pesto-y and carb-y and one of the best creations to come out of my oven?

If you answered these Parmesan pesto skillet rolls, ding ding ding! You are correct. Gold star for you. No, a roll for you. And one for me, too, because writing quizzes is hard.

You know what isn’t, though? Making and eating these delicious rolls of cheesy, pesto-y, carb-y deliciousness. I know I tell you approximately every day that you need to get A, B or C carbs into your life, but I mean it the most this time. If you’ve got a spare minute to bake this weekend, make that time for these rolls. If you feel like you need to have a side dish to go with that soup on the stove, make it these rolls. If you just want to bake slash eat all the cheesy bread (with extra pesto, please!), get these rolls in your life.

They’re pillowy, they’re tender and soft, they’re filled with cheese and pesto and then also topped with cheese and pesto and you can eat them straight from the oven while they’re still warm and the cheese is ooey-gooey and melty and the light crust is still lightly crusty and no seriously, I’ll be right back because I need to go get another one of these rolls right now. For the love of cheese and pesto.

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15 Holiday Bread Recipes | girlversusdough.com @stephmwise

The question you should be asking yourself is not if you’ll be baking any holiday bread recipes, but rather which one. I KNOW — it’s a tough decision. But not to worry, as I’ve compiled a list of not one, not five, but 15 solidly awesome and delicious options for you to choose from. Hooray for the holidays! Also, hooray for bread.

(FYI, there are eleventy billion more options here, here and here, should you decide this list just isn’t enough. I completely understand).

Wheat Brioche Danish with Honey-Glazed Apricots | girlversusdough.com @stephmwise

The only thing I love more than one of these Wheat Brioche Danish with Honey-Glazed Apricots is two of them. Preferably devoured all at once.

Sweet Potato Marshmallow Cinnamon Rolls | girlversusdough.com @stephmwise

Sweet Potato Marshmallow Cinnamon Rolls, a.k.a., can my pillow be made of these?

Oatmeal Pan Rolls | girlversusdough.com @stephmwise

These Oatmeal Pan Rolls called and they want to be a part of your Christmas dinner plans in a big way.

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Pumpkin Pie Brioche Rolls | girlversusdough.com @stephmwise

Think of this recipe as the result of the fact that a) I love carbs and b) because of my carb love, I couldn’t decide between pumpkin pie and dinner rolls. So I combined them.

Genius/crazy/this is my brain on Thanksgiving? It’s probably all of the above.

Thanksgiving has looked a little different for us every year for the last five or so years. While growing up it was always at my parents’ house, since Elliott and I got hitched it’s also been in our tiny apartment in Iowa, at his parents’ place and this year, we are hosting again. Except on Saturday, instead of Thursday (because the husband has to work on the holiday, boo).

Another new tradition that’s popped up somewhat unplanned-ly is the fact that I always end up making the dinner rolls and at least one of the desserts. It’s not like we even decided, “Hey Steph, these are the things you make.” It just happened that way — which means those are just the things I tend to make for funsies. Someone else can be in the charge of the turkey; I’m very good at eating that, though.

This year, these pumpkin pie brioche rolls will obviously be gracing the Thanksgiving dinner table as the dinner roll portion of the evening’s eating festivities. If they can make it that long. I’ve already polished off three of them for testing purposes, ahem.

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Gluten Free Sage, Gruyere and Sausage Buttermilk Biscuits with Gravy | girlversusdough.com @stephmwise

Ladies and gentlemen, I present to you the biscuits and gravy that actually made me like biscuits and gravy.

Don’t get me wrong — I love me some good old comfort food. I’ll take a plate of fried chicken and mashed potatoes and extra-cheesy mac and cheese and those braised collard greens with ham my dad makes that are ahhhmazing any day. And I will obviously always take the biscuits. But biscuits and gravy? I just couldn’t get behind the combo.

Then I made these. And I tried them. And heavens to Betsy, they were delicious. I guess putting sausage and cheese and fresh sage in a biscuit and topping it with a creamy, buttery gravy will have a life-changing effect on people.

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