Herb Cheese Bake with Whole Wheat Rolls and Radish Salad

Ingredients

• 2.5 cup whole wheat flour (about 300g)
• 0.5 cup water (warm, 105-115°F (40-46°C))
• 0.5 cup milk (warm, 105-115°F (40-46°C))
• 1 tsp active dry yeast
• 1.5 tbsp honey
• 1.5 tbsp unsalted butter (melted)
• 0.5 tsp salt
• 1 pcs egg (large, for egg wash)

Instructions

1. 1

   Activate the yeast

   • In a large bowl or the bowl of a stand mixer, combine the warm water, warm milk, honey, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active.
2. 2

   Make and knead the dough

   • Add the melted butter, salt, and 2 cups of the whole wheat flour to the yeast mixture.
   • Mix with a dough hook on low speed (or by hand with a wooden spoon) until combined.
   • Gradually add the remaining 1/2 cup of flour until the dough starts to pull away from the sides of the bowl. You may not need all of it.
   • Knead on medium-low speed for 6-8 minutes (or by hand on a lightly floured surface for 8-10 minutes) until the dough is smooth and elastic.
3. 3

   First rise

   • Lightly oil a clean bowl and place the dough inside, turning it once to coat.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the rolls and second rise

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
   • Arrange the rolls in a lightly greased 9x13 inch baking pan.
   • Cover the pan and let the rolls rise again for 30-40 minutes until they are puffy.
5. 5

   Bake the rolls

   • Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
   • In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash.
   • Gently brush the tops of the rolls with the egg wash.
   • Bake for 12-15 minutes, or until the rolls are golden brown and sound hollow when tapped. Internal temperature should be 190°F (88°C).
   • Let them cool in the pan for a few minutes before transferring to a wire rack.

Ingredients

• 4 cup radishes (about 2 bunches, thinly sliced)
• 4 cup english cucumber (about 1 large, thinly sliced)
• 0.5 cup red onion (thinly sliced)
• 0.25 cup fresh lemon juice (from 1-2 lemons)
• 0.25 cup fresh dill (chopped)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash the radishes and cucumber thoroughly.
   • Using a sharp knife or a mandoline, slice the radishes and cucumber as thinly as possible.
   • Thinly slice the red onion.
   • Place all the sliced vegetables in a large salad bowl.
2. 2

   Make the dressing

   • In a small bowl, whisk together the fresh lemon juice, chopped fresh dill, salt, and freshly ground black pepper.
   • Taste and adjust seasoning if needed.
3. 3

   Combine and serve

   • Pour the lemon-dill dressing over the sliced vegetables.
   • Toss gently to combine everything well, ensuring all the vegetables are lightly coated.
   • Serve immediately for the best crunch.