The Flavor Index

Category: quick_meals

  • Ahi Tuna Tostadas (No Cooking, All Flexing)

    Ahi Tuna Tostadas (No Cooking, All Flexing)

    Summer is too hot for ovens. Your calendar is too full for complicated.

    These tostadas are the answer: crispy, creamy, spicy, and fresh. The tuna is sushi-grade, seared in sesame seeds, and served raw. Everything comes together in 15 minutes with zero cooking. Just assembling and devouring.

    Ingredients

    Makes 4 tostadas.

    • 4 crispy tostada shells (or fry corn tortillas yourself)
    • 12 oz (340g) sushi-grade ahi tuna
    • 2 tablespoons sesame seeds (black, white, or both)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 avocado, sliced
    • 1 cup shredded purple cabbage
    • 2 green onions, sliced

    For the Sriracha Mayo:

    • ¼ cup mayonnaise
    • 1 tablespoon sriracha (more for heat)
    • 1 teaspoon lime juice

    Optional Garnishes:

    • Pickled jalapeños, cilantro, lime wedges, sesame seeds

    Step-by-Step Instructions

    Step 1: Make the Sriracha Mayo

    1. In a small bowl, whisk mayonnaise, sriracha, and lime juice. Set aside.

    Step 2: Prepare the Tuna

    1. Pat tuna dry with paper towels. Mix sesame seeds, salt, and pepper on a plate.
    2. Press all sides of the tuna into the seed mixture to coat.
    3. Slice tuna into ¼-inch thick pieces (against the grain).

    Step 3: Assemble Tostadas

    1. Spread sriracha mayo onto each tostada shell.
    2. Top with shredded cabbage, then sliced avocado.
    3. Arrange raw tuna slices over the avocado.

    Step 4: Garnish and Serve

    1. Sprinkle with green onions, cilantro, and extra sesame seeds.
    2. Add pickled jalapeños if you like heat. Serve with lime wedges. Eat immediately (tuna waits for no one).

    Summary

    Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

    Yield: 4 tostadas

    Difficulty: Easy (requires confident knife skills and sushi-grade tuna)

    Storage Notes

    Don’t assemble ahead. Tostadas get soggy. Tuna needs to be fresh.

    Prep ahead: Make sriracha mayo (fridge 1 week). Shred cabbage (fridge 3 days). Slice avocado and tuna right before serving.

    Leftover tuna: Eat within 24 hours as a salad or rice bowl. Don’t freeze raw tuna.

  • Chicken Satay (Better Than Takeout, Ready in 30)

    Chicken Satay (Better Than Takeout, Ready in 30)

    Satay is proof that peanut butter belongs in savory food.

    These skewers are juicy, slightly sweet, and packed with coconut and turmeric. The peanut sauce is creamy, spicy, and dangerously spoonable. Fire up the grill or a skillet—dinner is 30 minutes away.

    Ingredients

    Serves 4 (makes 12 skewers).

    For the Chicken:

    • 1.5 lbs (700g) boneless chicken thighs, cut into 1-inch strips
    • ½ cup coconut milk
    • 2 tablespoons soy sauce or tamari
    • 1 tablespoon fish sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon turmeric
    • 1 teaspoon curry powder
    • 2 cloves garlic, minced
    • 12 bamboo skewers (soaked in water 30 minutes)

    For the Peanut Sauce:

    • ½ cup creamy peanut butter
    • ½ cup coconut milk
    • 2 tablespoons soy sauce
    • 1 tablespoon lime juice
    • 1 tablespoon brown sugar
    • 1 teaspoon sriracha or red curry paste
    • ¼ cup warm water (to thin)

    Step-by-Step Instructions

    Step 1: Marinate the Chicken

    1. In a bowl, whisk coconut milk, soy sauce, fish sauce, brown sugar, turmeric, curry powder, and garlic.
    2. Add chicken strips. Coat well. Marinate for 15 minutes (or up to 8 hours in the fridge).

    Step 2: Make Peanut Sauce

    1. In a small saucepan over low heat, whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and sriracha.
    2. Add warm water slowly until desired consistency (thick but drizzle-able). Keep warm.

    Step 3: Skewer the Chicken

    1. Thread each chicken strip onto soaked skewers, weaving back and forth.

    Step 4: Cook the Satay

    1. Grill: Medium-high heat, 3-4 minutes per side.
    2. Pan: Heat oil in a skillet over medium-high, cook 3-4 minutes per side.
    3. Broil: 4-5 minutes per side on a foil-lined baking sheet.

    Step 5: Serve

    1. Serve hot skewers with peanut sauce on the side. Garnish with crushed peanuts and lime wedges.

    Summary

    Prep Time: 15 minutes | Marinate: 15 minutes | Cook Time: 8 minutes

    Total Time: 38 minutes (hands-on: 23)

    Yield: 12 skewers (serves 4)

    Difficulty: Easy

    Storage Notes

    Fridge (cooked): Keeps 3 days. Reheat in a skillet or air fryer for best texture.

    Fridge (marinated): Raw marinated chicken keeps 24 hours. Ready when you are.

    Peanut sauce: Fridge 1 week. Reheat with a splash of water or coconut milk.

    Freezer: Cooked satay freezes 2 months. Reheat from frozen at 375°F for 10 minutes.

  • Stromboli (Like a Calzone’s Bigger, Better Sibling)

    Stromboli (Like a Calzone’s Bigger, Better Sibling)

    Calzone is for one. Stromboli is for a crowd.

    It’s pizza dough, but rolled like a jelly roll with layers of salami, pepperoni, ham, gooey mozzarella, and tangy roasted red peppers. Slice it into spirals of perfection. Serve with marinara. Watch it disappear.

    Ingredients

    Serves 4-6.

    • 1 lb (450g) pizza dough (store-bought or homemade)
    • ½ cup marinara sauce (plus more for dipping)
    • 8 slices provolone cheese
    • 6 slices genoa salami
    • 6 slices pepperoni
    • 6 slices ham or capicola
    • 1 cup (120g) shredded mozzarella
    • ½ cup roasted red peppers, drained and sliced
    • 1 egg, beaten (for egg wash)
    • 1 tablespoon sesame seeds or Italian seasoning (optional)

    Step-by-Step Instructions

    Step 1: Preheat Oven

    1. Preheat to 400°F (200°C). Line a baking sheet with parchment paper.

    Step 2: Roll the Dough

    1. On a floured surface, roll dough into a 12×10-inch rectangle.

    Step 3: Layer the Fillings

    1. Spread marinara sauce over dough, leaving a 1-inch border.
    2. Layer provolone, then salami, pepperoni, ham, shredded mozzarella, and roasted peppers.

    Step 4: Roll It Up

    1. Starting from the long edge, roll dough tightly like a jelly roll. Pinch the seam and ends shut.

    Step 5: Brush and Score

    1. Place seam-side down on baking sheet. Brush with egg wash. Sprinkle with sesame seeds if using.
    2. Cut 4-5 small slits on top to vent steam.

    Step 6: Bake

    1. Bake for 20-25 minutes until deep golden brown and crispy.

    Step 7: Rest and Slice

    1. Let rest 5 minutes (cheese is lava-hot). Slice into 1-inch rounds. Serve with warm marinara for dipping.

    Summary

    Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

    Yield: 1 stromboli (4-6 servings)

    Difficulty: Easy

    Storage Notes

    Fridge: Keeps 4 days. Reheat in oven at 375°F for 10 minutes (microwave makes it sad and soggy).

    Freezer (baked): Freeze whole or sliced up to 3 months. Reheat from frozen at 375°F for 15-20 minutes.

    Freezer (unbaked): Assemble, wrap tightly, freeze. Bake from frozen – add 10-15 minutes.

  • Traditional Eggs Benedict (No Hollandaise Anxiety, We Swear)

    Traditional Eggs Benedict (No Hollandaise Anxiety, We Swear)

    Eggs Benedict has a reputation. Fancy. Fussy. Hollandaise that gives up immediately.

    But here’s the truth: it’s just five components. Toast. Pork. Egg. Sauce. Repeat. This recipe walks you through an idiot-proof hollandaise (no double boiler tantrums) and poached eggs that actually look like eggs. You’ve got this.

    Ingredients

    Serves 4 (2 muffins each).

    • 4 English muffins, split and toasted
    • 8 slices Canadian bacon (or thick-cut ham)
    • 8 large eggs (fresh = better poaching)
    • 2 tablespoons white vinegar (for poaching water)
    • Paprika or fresh chives, for garnish

    For the Hollandaise:

    • 3 large egg yolks
    • 1 tablespoon lemon juice (fresh is key)
    • ½ cup (115g) unsalted butter, melted and hot
    • Pinch of cayenne or white pepper
    • Salt to taste

    Step-by-Step Instructions

    Step 1: Warm the Bacon

    1. In a skillet over medium heat, warm Canadian bacon for 1 minute per side. Set aside.

    Step 2: Make Hollandaise (The Easy Way)

    1. In a blender, add egg yolks, lemon juice, cayenne, and salt. Blend for 5 seconds.
    2. With blender running, slowly drizzle in hot melted butter. Blend until thick and creamy. Keep warm (place blender cup in a bowl of hot water).

    Step 3: Poach the Eggs

    1. Fill a medium pot with 3 inches of water. Add vinegar. Bring to a simmer (not a rolling boil).
    2. Crack one egg into a small bowl. Swirl water gently, then slide egg in. Repeat for 2-3 eggs at a time.
    3. Poach for 3-4 minutes for runny yolk. Remove with a slotted spoon. Drain on a paper towel.

    Step 4: Assemble

    1. Place a toasted English muffin half on a plate. Top with Canadian bacon, then a poached egg.
    2. Spoon hollandaise generously over the top. Sprinkle with paprika or chives.

    Step 5: Serve Immediately

    1. Eggs Benedict waits for no one. Eat while warm and runny.

    Summary

    Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

    Yield: 4 servings (8 halves)

    Difficulty: Medium (mostly patience, not skill)

    Storage Notes

    Not recommended: Eggs Benedict is a one-act play. Hollandaise doesn’t reheat well. Poached eggs get weird.

    Partial make-ahead: Poach eggs a day ahead. Store in cold water in the fridge. Reheat in simmering water for 30 seconds before serving. Make hollandaise fresh.

    Leftover hollandaise: Fridge for 1 day max. Reheat gently in a bowl over warm water, whisking constantly.

  • Buffalo Chicken Sliders (Game Day MVP, 20 Minutes Max)

    Buffalo Chicken Sliders (Game Day MVP, 20 Minutes Max)

    Game day food shouldn’t be complicated. Neither should Tuesday dinner.

    These sliders are spicy, creamy, crunchy, and dangerously snackable. Rotisserie chicken does the heavy lifting. Buffalo sauce brings the heat. Ranch slaw cools it down. You bring the appetite.

    Ingredients

    Makes 12 sliders.

    • 12 slider buns (Hawaiian rolls are elite)
    • 3 cups cooked shredded chicken (rotisserie = hero)
    • ½ cup buffalo sauce (Frank’s RedHot is classic)
    • 4 tablespoons butter, melted
    • 1 cup shredded cheddar or Monterey Jack

    For the Ranch Slaw:

    • 1 cup shredded cabbage or coleslaw mix
    • ¼ cup ranch dressing
    • 2 tablespoons chopped green onions

    Step-by-Step Instructions

    Step 1: Preheat Oven

    1. Preheat to 350°F (175°C).

    Step 2: Make Buffalo Chicken

    1. In a bowl, mix shredded chicken with buffalo sauce until coated.

    Step 3: Make Ranch Slaw

    1. In another bowl, toss cabbage with ranch dressing and green onions.

    Step 4: Assemble Sliders

    1. Slice the whole slab of slider buns in half horizontally (keep them connected).
    2. Place bottom half in a baking dish. Top with buffalo chicken, then cheese.
    3. Add a layer of ranch slaw. Place the top buns on.

    Step 5: Butter and Bake

    1. Brush melted butter over the tops of the buns.
    2. Bake for 10-12 minutes until cheese is melted and buns are golden.

    Step 6: Serve

    1. Pull apart and watch them vanish.

    Summary

    Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

    Yield: 12 sliders

    Difficulty: Easy

    Storage Notes

    Fridge: Assembled sliders keep 2-3 days. Reheat covered at 350°F for 10 minutes.

    Make ahead tip: Shred chicken and make buffalo sauce mix up to 2 days ahead. Assemble fresh for best texture (slaw gets soggy).

    Not for freezing: Slaw and buns don’t play nice with freezers. Just eat them all. You know you want to.

  • Garlic Herb Dinner Rolls (So Good, They’ll Disappear Before the Main Course)

    Garlic Herb Dinner Rolls (So Good, They’ll Disappear Before the Main Course)

    Let’s be real: store-bought rolls are fine. These are better.

    Soft, pillowy, brushed with melted garlic butter and fresh herbs. They smell like a bakery, taste like a hug, and somehow only require one bowl and zero fancy equipment. Make them for Thanksgiving, Sunday dinner, or just because Tuesday needs bread.

    Ingredients

    Makes 12 rolls.

    For the Dough:

    • 3½ cups (440g) all-purpose flour
    • 1 packet (2¼ tsp) instant yeast
    • 1¼ cups (300ml) warm milk (about 110°F)
    • 2 tablespoons honey or sugar
    • 1 teaspoon salt
    • 1 large egg
    • 2 tablespoons melted butter

    For the Garlic Herb Butter:

    • 4 tablespoons butter, melted
    • 3 cloves garlic, minced
    • 1 tablespoon fresh parsley, chopped
    • 1 teaspoon fresh thyme or rosemary
    • ¼ teaspoon salt

    Step-by-Step Instructions

    Step 1: Make the Dough

    1. In a large bowl, whisk flour, yeast, and salt. In another bowl, mix warm milk, honey, egg, and melted butter.
    2. Pour wet into dry. Stir until a shaggy dough forms.

    Step 2: Knead (No Mixer Needed)

    1. Turn dough onto a floured surface. Knead 5-7 minutes until smooth and elastic.

    Step 3: First Rise

    1. Place dough in a greased bowl. Cover. Let rise 1 hour until doubled.

    Step 4: Shape

    1. Punch down dough. Divide into 12 equal pieces. Roll into balls.
    2. Place in a greased 9×13-inch baking dish.

    Step 5: Second Rise

    1. Cover and let rise 30 minutes. Preheat oven to 375°F (190°C).

    Step 6: Bake

    1. Bake 18-20 minutes until golden on top.

    Step 7: Garlic Butter Finish

    1. While rolls bake, mix melted butter, garlic, parsley, thyme, and salt.
    2. Brush hot rolls immediately with garlic butter. Serve warm.

    Summary

    Prep Time: 20 minutes | Rise Time: 1½ hours | Cook Time: 20 minutes

    Yield: 12 rolls

    Difficulty: Medium (easy, just needs patience for rising)

    Storage Notes

    Room temp: Keeps 3 days in an airtight container. Reheat in microwave (15 seconds) or oven (350°F for 5 minutes).

    Freezer (baked): Freeze up to 3 months. Reheat from frozen at 350°F for 10 minutes.

    Freezer (unbaked): Shape rolls, freeze on tray, then bag. Bake from frozen – add 10 minutes.

  • Cheddar and Herb Scones (5 Minutes of Work, Bakery-Level Results)

    Cheddar and Herb Scones (5 Minutes of Work, Bakery-Level Results)

    Savory scones are underrated. These are flaky, cheesy, and impossibly easy.

    No cutting in butter by hand. No pastry blender tantrums. Just frozen butter, a box grater, and five minutes of mixing. They’re perfect with soup, eggs, or just straight out of the oven with butter.

    Ingredients

    Makes 8 scones.

    • 2 cups (260g) all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ½ cup (115g) cold unsalted butter (stick it in the freezer for 15 minutes)
    • 1 cup (120g) sharp cheddar cheese, shredded
    • ¼ cup fresh herbs (chives, parsley, or dill – or a mix)
    • ¾ cup (180ml) cold buttermilk (plus 2 tbsp for brushing)

    Step-by-Step Instructions

    Step 1: Heat Oven

    1. Preheat to 400°F (200°C). Line a baking sheet with parchment paper.

    Step 2: Mix Dry Ingredients

    1. In a large bowl, whisk flour, baking powder, salt, and pepper.

    Step 3: Grate the Butter (The Trick!)

    1. Grate the frozen butter on a box grater. Toss the butter shreds into the flour mixture.
    2. Use your fingers to lightly coat the butter with flour (don’t overwork it).

    Step 4: Add Cheese and Herbs

    1. Stir in shredded cheddar and chopped herbs.

    Step 5: Add Buttermilk

    1. Pour in cold buttermilk. Stir until just combined (shaggy dough is fine).

    Step 6: Shape and Cut

    1. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
    2. Cut into 8 wedges. Place on baking sheet.
    3. Brush tops with buttermilk.

    Step 7: Bake

    1. Bake for 15-18 minutes until golden brown. Serve warm.

    Summary

    Prep Time: 5 minutes | Cook Time: 18 minutes | Total Time: 23 minutes

    Yield: 8 scones

    Difficulty: Easy

    Storage Notes

    Fridge (unbaked): Cut scones can sit in the fridge for 2 days. Bake straight from cold – add 2 minutes.

    Freezer (unbaked): Freeze on a tray, then bag. Bake from frozen, add 5 minutes.

    Baked scones: Keep 3 days at room temp. Reheat in toaster oven or 350°F oven for 5 minutes.

  • Chorizo Breakfast Tacos (Better Than the Drive-Thru, Ready in 15)

    Chorizo Breakfast Tacos (Better Than the Drive-Thru, Ready in 15)

    Some mornings demand more than cereal. These chorizo breakfast tacos are spicy, satisfying, and stupidly fast.

    Chorizo brings the smoky heat. Eggs bring the fluff. Avocado brings the cool. Wrap it all in a tortilla and you’ve got breakfast in 15 minutes flat. No drive-thru required.

    Ingredients

    Serves 2-3 (makes 6 tacos).

    • 8 oz (225g) Mexican chorizo (casings removed)
    • 6 large eggs
    • 2 tablespoons milk or water (for fluffy eggs)
    • 6 small corn or flour tortillas
    • 1 avocado, sliced
    • ¼ cup crumbled cotija cheese or shredded cheddar
    • Hot sauce or salsa (optional)
    • Fresh cilantro, chopped (optional)
    • Salt and pepper to taste

    Step-by-Step Instructions

    Step 1: Cook the Chorizo

    1. Heat a skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and crispy (about 5-7 minutes).
    2. Remove chorizo to a plate, leaving a little grease in the pan for the eggs.

    Step 2: Scramble the Eggs

    1. In a bowl, whisk eggs with milk, salt, and pepper.
    2. Pour into the same hot skillet. Cook on low heat, stirring gently, until soft curds form (about 2-3 minutes). Don’t overcook!

    Step 3: Warm the Tortillas

    1. While eggs cook, warm tortillas in a dry skillet, microwave (30 seconds between damp paper towels), or directly over a gas flame.

    Step 4: Assemble the Tacos

    1. Layer each tortilla with scrambled eggs, crumbled chorizo, avocado slices, and cotija cheese.
    2. Top with cilantro and a dash of hot sauce.

    Step 5: Serve Immediately

    1. Fold and eat while everything is warm and the tortillas are soft.

    Summary

    Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

    Yield: 6 tacos (serves 2-3)

    Difficulty: Easy

    Storage Notes

    Fridge (components only): Chorizo and eggs keep 3 days separately. Don’t assemble ahead—tortillas get sad.

    Make ahead tip: Cook chorizo and scramble eggs the night before. Reheat and assemble fresh in the morning.

    Not for freezing: Scrambled eggs turn rubbery. Just make fresh—it’s 15 minutes!

  • The Lazy Genius’s Spinach Ricotta Cannelloni (No Stuffing, No Swearing)

    The Lazy Genius’s Spinach Ricotta Cannelloni (No Stuffing, No Swearing)

    Let’s be honest: traditional cannelloni is a pain. Stuffing those dry tubes? No thanks.

    This version uses soft lasagna noodles that roll up in seconds. Same creamy, cheesy, satisfying result—half the effort. It’s cozy, vegetarian, and dangerous for leftovers.

    Ingredients

    Serves 4.

    • 12 lasagna noodles (no-boil or regular, cooked just until pliable)
    • 2 cups (500g) ricotta cheese
    • 2 cups (60g) fresh spinach, chopped (or 1 cup frozen, thawed and squeezed)
    • 1 cup (100g) grated Parmesan, divided
    • 2 cups (200g) shredded mozzarella, divided
    • 1 egg (binds the filling)
    • 2 cloves garlic, minced
    • 2 cups (500ml) tomato sauce (jarred or homemade)
    • Salt, pepper, nutmeg (just a pinch)

    Step-by-Step Instructions

    Step 1: Heat Oven & Prep Pan

    1. Preheat oven to 375°F (190°C).
    2. Spread 1 cup of tomato sauce on the bottom of a 9×13-inch baking dish.

    Step 2: Make the Filling

    1. In a bowl, mix ricotta, chopped spinach, ½ cup Parmesan, 1 cup mozzarella, egg, garlic, salt, pepper, and a pinch of nutmeg.

    Step 3: Roll, Don’t Stuff

    1. Lay a lasagna noodle flat. Spread 2-3 tablespoons of filling along it.
    2. Roll it up gently. Place seam-side down in the baking dish.
    3. Repeat with all noodles.

    Step 4: Top and Bake

    1. Pour remaining tomato sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan.
    2. Cover with foil. Bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.

    Step 5: Rest and Serve

    1. Let it rest 5 minutes (so it doesn’t turn into a lava puddle). Serve hot.

    Summary

    Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

    Yield: 4 servings (12 rolls)

    Difficulty: Easy

    Storage Notes

    Fridge: Keeps 3-4 days. Reheat covered in oven or microwave.

    Freezer: Assemble (don’t bake), freeze up to 3 months. Bake from frozen, add 15 minutes.

    Make ahead tip: Roll the cannelloni a day ahead. Keep covered in fridge. Bake when ready.

  • Homemade Crescent Rolls: Buttery, Flaky, Better Than the Can

    Homemade Crescent Rolls: Buttery, Flaky, Better Than the Can

    That pop of the can? Satisfying. What’s inside? Fine.

    These homemade crescent rolls are not fine. They’re incredible. Soft, buttery, flaky, and made from scratch with zero drama. One bowl. No fancy techniques. Just you, some butter, and a tray of golden crescents that’ll steal every dinner.

    Ingredients

    Makes 12 crescent rolls.

    • 3 cups all-purpose flour
    • ¼ cup sugar
    • 1 packet (2 ¼ tsp) instant yeast
    • 1 teaspoon salt
    • ½ cup warm milk (about 110°F)
    • ¼ cup warm water
    • 1 large egg
    • 6 tablespoons unsalted butter, softened (divided)

    Step-by-Step Instructions

    Step 1: Make the Dough

    1. Whisk flour, sugar, yeast, and salt in a large bowl.
    2. Add warm milk, warm water, egg, and 4 tablespoons softened butter.
    3. Mix until a shaggy dough forms. Knead for 8-10 minutes until smooth.
    4. Let rise in a greased bowl for 1 hour, until doubled.

    Step 2: Roll & Shape

    1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
    2. Punch down dough. Roll into a 12-inch circle.
    3. Spread remaining 2 tablespoons softened butter over the dough.
    4. Cut into 12 wedges (like a pizza).
    5. Roll each wedge from the wide end to the tip. Curve into a crescent shape.

    Step 3: Rise & Bake

    1. Place crescents on the baking sheet. Cover and let rise for 30 minutes.
    2. Bake for 12-15 minutes until golden brown.
    3. Brush with more melted butter right out of the oven.
    4. Serve warm. Watch them vanish.

    Summary

    Prep Time: 15 minutes | Rise Time: 1.5 hours | Bake Time: 15 minutes

    Yield: 12 rolls | Difficulty: Easy

    Storage Notes

    Store in an airtight container at room temperature for up to 3 days. Freeze baked rolls for up to 3 months. To reheat, wrap in foil and warm at 350°F for 10 minutes. Never microwave—they get rubbery and sad.