Tuesday, January 31, 2012

Homemade Soft Sweet-n-Salty Whole Grain-n-seed Pretzels

It's Tutorial Tuesday!

Have you ever wondered how to make homemade pretzels? How about heart shaped ones?! We love them here. Soft Chocolate Pretzels were the featured Valentine's Day project last year. This year I'm going all whole grain all the way.  This recipe has been a blessing. Seriously. They're a great grab-n-go snack for kids after school and for me on the run for work. We especially love them when they're sprinkled with a little sugar and salt. It's a sweet-n-salty soft-n-chewy flavoragious Tessalicious treat. Seriously, the biggest complaint I hear from people starting out with whole grain is the dough being dry. These are not that dough. They raise nicely and have awesome flavor. If you're looking for a vegan  whole wheat soft pretzel look here. If you want the multi-grain, just don't use the egg wash.  I'm doing these ones the traditional way, because they taste amazing! If you've never  taken the pretzels for a dip in a boiling water bath, you'll notice the difference in taste. I use baking soda in the water and it completely changes the flavor...in a good, very traditional way.  I don't know why I haven't shared this traditional method on the blog before today,especially with all the pretzel recipes I've shared over the years.
Chef Tess' Homemade Soft Sweet-n-Salty 
Whole Grain-n-seed Pretzels

2 cups warm water, (no hotter than 110 degrees)
1 T sugar
1/4 cup olive oil
1T active dry yeast (one package)
22 oz (4 1/2 cups) Mountain Mills Whole Wheat Flour
1/4 cup  Teff
2T sesame seeds
2T Flax Seeds
2 tsp salt

Prep equipment:
parchment paper
10 cups water
2/3 cup baking soda
1 large egg yolk
Pretzel salt or Kosher salt
Crystal cake decorating sugar (Any color! Be creative)

Directions: Combine the water, sugar oil and yeast in a small bowl. In a one gallon bowl combine the flour, teff, seeds and salt. Knead 5 minutes by hand or 4 minutes by machine. 

Form dough into a ball and place in a gallon size bucket or bowl with a lid. Allow to raise 1 hour (until your finger inserted in the dough leaves a hole.)

Preheat oven 450 degrees.  Line 2 sheet pans with parchment paper and lightly brush with vegetable oil. Set aside. Bring 10 cups of water with the baking soda to a rolling boil in an 8 quart 14 inch deep skillet.
The finished dough will weigh about 41 oz. Give or take. 
Divide the dough into 8 portions for large pretzels. Fold each into a rectangle. 
Roll tightly using your magical skilled nimble-fingers...and pinch as you go. Roll into a 24 inch strand of dough. 
If you want to see the tutorial on how to make them into pretzels go here.  Place the pretzels on a parchment lined cookie sheet. Raise 15 minutes. 
To make them heart shaped...Pinch them at the base...like this...

Place in boiling water for 30 seconds or so. Really that's not too long. It's just long enough. 
I use a large slotted spatula to remove them from the water and drain well. Place the moistened pretzels back on the cookie sheets, 4 to a tray. 
Whisk the egg yolk with a teaspoon of water and whisk well. With a pastry brush, carefully paint the tops of the pretzels with the egg yolk mixture. Then...we sprinkle ours with some colored sugar and kosher sea salt. Don't feel like you have to use the colored stuff...I just think it looks really fun!

I know it's pretty.  It's like a movie-star getting ready to dance. Boom-chicka-waa-waaa...(I digress).
Transfer trays to your 450 degree oven and bake 15-17 minutes.  Dip in nutella or Chocolate Fudge Honey sauce aka Chocolate Buzz.

There you go! Make some fabulous happy-heart pretzels! Valentine's day is coming and I know what I'm making!
Always My Very Best,
Your Friend Chef Tess

Friday, January 27, 2012

Amaranth On the Stove Top

If you've been with me in the past you know of my absolute obsession with grains. It started as a mild crush and now I'm totally addicted. Grain and seeds add such a remarkable depth to your meals. I'm a huge fan. So, it won't come as a suprise if I share some more basics here right? Meet Amaranth. My darling friend on the left. On the right we have brown teff.

If you've never had Amaranth, it's an amazing super-grain and one of my favorites. Now I call it a grain, but technically it's a seed. Not all seeds are grain. Only seeds that are members of the grass family can technically own the name of grain. It's a very fun and technical thing. The good news on amaranth is that it's gluten free, high in protein and has all necessary amino acids to be conscidered a complete protein...30% more protein than rice, wheat or oats. In it's glory, it can grow a million-ka-billion seeds (give or take). I find it  absolutely delightful and mild in flavor. It's become one of my favorites for breakfast. 
I'll simply cook it on the stove top and when it's cooked, drizzle it with a smidge of honey or even better, fold in some yogurt and fruit to the cooked grain.

It's simple to cook on the stove top. You will need a quart size sauce pan with a tightly fitting lid. Bring 3 cups water to a boil. I add a pince of salt to the water. Add 1 cup of amaranth to the pot. Reduce heat to very low. Cover with a lid and allow the amarnath to simmer 25 minutes.

The seeds are still rather small when cooked, but they look so ding-a-dang crazy-cool.

I love a little drizzle of honey. My personal favorite is a maple hazelnut honey.

Here...now you can see it really close up.

My final note. My most recent love...freeze dried yogurt bites folded into the cooked grain. Oh my stars. It's a creamy little nugget of joy in a sea of goodness. How's that for a cool new happy food?

There you go. Make some amaranth!

Always My Very Best,
Your Friend Chef Tess

I'll be in Rancho Cucamonga teaching 2 classes on Grain Tomorrow! If you're in California near the Inland Empire...come on down! I'd love to see you!

Class is free on Saturday but we need to have an accurate count of how many will be attending. Honeyville Farms Retail Store - RANCHO CUCAMONGA, CAHoneyville Farms Retail Store | 9175 Milliken Ave.| Rancho Cucamonga, CA 91730
Phone: (909) 2431050 FAX: (909) 980-0469
Hours of Operation: Monday thru Friday: 9:00AM - 6:00PM, Saturday: 9:00AM - 5:00PM


Wednesday, January 25, 2012

Carbs 101 and Low Carb Bread

I got to be a guest blogger on the  Honeyville Farms Blog today. Why not jump over and see what all the buzz is about regarding low carb cooking and baking. I think it's one of the coolest posts I've done. Enjoy. I'll be at the Honeyville retail store in Rancho Cucamonga, California this Saturday for TWO classes. One at 10 AM and one at 2 PM. Both Classes are on Grain Surgery 101...how to use all those beautiful grains!

Always My Very Best,
Your Friend Chef Tess

Call and reserve your spot. Class is free on Saturday but we need to have an accurate count of how many will be attending.
Honeyville Farms Retail Store - RANCHO CUCAMONGA, CAHoneyville Farms Retail Store | 9175 Milliken Ave.| Rancho Cucamonga, CA 91730
Phone: (909) 2431050 FAX: (909) 980-0469
Hours of Operation: Monday thru Friday: 9:00AM - 6:00PM, Saturday: 9:00AM - 5:00PM

Click Images to Enlarge!

Carbohydrates 101 and Low Carb Bread

I'll start off sweet. There's been a lot of talk in the media and in blood-sugar news (Do you think the blood sugar news delivers on Sunday? With comics?). For the most part the thing that the publications can agree on is the fact that sugars that are broken down in your body from starches that you eat will have an impact on the "blood glucose" level in your body. For diabetics and those wanting to control their blood sugar level, the use of foods that have a minimal effect on how fast your blood sugar levels rise is a really happy idea. I have a sister that I call Auntie Em. I've loved her my whole ding-a-dang life and have seen her struggle with type 1 diabetes. It's a frustrating disease with fatal side effects if not taken care of properly. So, can I start out in all seriousness, by saying that though I'm silly sometimes, I know that this is a very important post. It can effect a lot of people to have some idea of how to eat to help control their blood sugar levels. If you're not diabetic, when someone says they are diabetic, it is not something to take lightly. When their blood sugar levels get too low or too high, the results could land them in the hospital.  However, controlling your blood sugar is not only a concern for someone struggling with diabetes, but also for anyone wanting to lose weight. Period. It's a proven fact. If you eat food that keeps your blood sugar levels at a nice even rate, you will burn fat. Now do I have your attention?  What a treat.

Revolutionary Ideas
A few years ago, Auntie Em had me read a book called "The Glucose Revolution". I had a paradym shift my thinking when it came to carbohydrates. I no longer used the the term "complex carb" like I had in school. The evidence was put clearly enough for me to know that my line of thinking when it came to carbs was one that needed to be re-visited. Since that book there has been a lot of research on how blood sugar is effected by carbohydrates. There is now a lot of evidence supporting a method of tracking the impact carbohydrates have on your blood sugar using a chart called the Glycemic Index. "The Glycemic Index is a numerical Index that ranks carbohydrates based on their rate of glycemic response (i.e. their conversion to glucose within the human body). Glycemic Index uses a scale of 0 to 100, with higher values given to foods that cause the most rapid rise in blood sugar. Pure glucose serves as a reference point, and is given a Glycemic Index (GI) of 100." For more information on the science behind this index, go here

Switch it Out
For the most part, I found that I could easily change how I looked at carbohydrates. By choosing ones that were low on the Glycemic index, I could still eat carbohydrates and lose weight. For Auntie Em, this meant that she too could eats some carbs more than others and still control her blood sugar levels. It made a huge impact on my family and my life. So, that's what I'm sharing today. Generally I try to keep my GI under 55 on the index. I still eat carbs, not in excess, but found some result really amazing for foods I thought were "complex". In general, grain that is kept whole, cracked or rolled will have a lower GI than those that are milled into flour. The only exception is Almond flour, it's high in protein and very low GI. Even so, whole grain flour, because of it's fiber, will be lower on the GI. I've also discovered the benefits of using a lot more fiber in my diet!  Wow does fiber effect...a lot of things...um...including your colon health. How's that for being tactful right there? What a treat.

In all reality there are other factors, but the one that most excited me was seeing what the common foods were that I used, that could easily be changed or replaced with lower Glycemic index foods to help me. You will want to read about the Glycemic Load and how you don't have to entirely avoid all high "GI" foods. Here's a chart that I found helpful. Portion size does matter. Darn it...you still can't eat until you pop...but at least you can feel great knowing you're taking care of something very important to your health. 

Glycemic Indexes and Glycemic Loads for Common Foods

GI and GL for Common Foods
FoodGIServing SizeNet CarbsGL
Peanuts14 4 oz (113g)152
Bean sprouts25 1 cup (104g)41
Grapefruit25 1/2 large (166g)113
Pizza30 2 slices (260g)4213
Lowfat yogurt33 1 cup (245g)4716
Apples38 1 medium (138g)166
Spaghetti42 1 cup (140g)3816
Carrots47 1 large (72g)52
Oranges48 1 medium (131g)126
Bananas52 1 large (136g)2714
Potato chips54 4 oz (114g)5530
Snickers Bar55 1 bar (113g)6435
Brown rice55 1 cup (195g)4223
Honey55 1 tbsp (21g)179
Oatmeal58 1 cup (234g)2112
Ice cream61 1 cup (72g)1610
Macaroni and cheese64 1 serving (166g)4730
Raisins64 1 small box (43g)3220
White rice64 1 cup (186g)5233
Sugar (sucrose)68 1 tbsp (12g)128
White bread70 1 slice (30g)1410
Watermelon72 1 cup (154g)118
Popcorn72 2 cups (16g)107
Baked potato85 1 medium (173g)3328
Glucose100 (50g)5050
The table below shows values of the Glycemic Index (GI) and Glycemic Load (GL) for a few common foods. GI's of 55 or below are considered low, and 70 or above are considered high. GL's of 10 or below are considered low, and 20 or above are considered high.
Learning More
Additional information and values for Glycemic Index and Glycemic Load can be found at www.glycemicindex.com.

Read More http://nutritiondata.self.com/topics/glycemic-index#ixzz1kRnpny00

The good news, is that we can still have bread. We just need to use a lot of whole grain with fiber and protein. In this battle I employ Vital Wheat Gluten very often as a lean protein boost.  For those who are really concerned about impact carbs...this is a bread that I think you'll really like that is also lower on the GI...and at 5 net carbs a slice, even the diabetics will call it their new best friend! What a treat.

Aimee Krey is also diabetic and remarkable. If you don't know her, she is one of the Instructors at the Honeyville retail store in Salt Lake City who also has a food blog and is a guest on Studio 5. Aimee inspired me with her low carb bread recipe. Aimee Krey's Low Carb Bread (for the bread machine). Aimee told me she had struggled getting the bread to work out of the bread machine. I didn't use one.  Here's my adaptation of that recipe. Thank you Aimee! Yields one loaf of low carb bread (12 slices at 5 net carbs each). I'm with Aimee, I adore the texture the seeds give the bread.

Chef Tess' Low Carb Bread
4 tsp yeast
1/2 tsp sugar
3T olive oil
1 1/4 cup warm water (no hotter than 115 degrees)
3/4 tsp baking powder
1 tsp salt
1/4 cup Granular Erythritol
1 cup Vital Wheat Gluten
 1 cup Blanched Almond Flour
1/4 cup Flax seed
1/4 cup  Corn Bran
2T Sesame Seed
1/4 cup Teff 

In a gallon size bowl, combine the baking powder, salt,  Erythritol, Vital Wheat gluten, almond flour, Flax seed, corn bran, Sesame Seed and teff.
  In a medium bowl combine the yeast, sugar, olive oil and water. Set aside until yeast mixture activates and bubbles. Add to the dry ingredients and knead by hand about 3 minutes until a mass of seeds can be seen safely nestled in a mesh of vital wheat gluten. Form into a ball. Cover and allow to raise until doubled in size, about 1 hour. 
 Punch down. Transfer to a counter top that has been lightly misted with water. Form into a loaf (tutorial here). Lightly coat the top of the loaf with a misting of oil. Cover loosely with plastic and allow to raise 45 minutes longer. 
 Pre-heat oven to 350 degrees. Bake bread 35-40 minutes (until over 165 degrees internal temperature). 
There you go! What a treat!  Happy baking. Happy new world of carbs! 

Always My Very Best,
Your Friend Chef Tess

Tuesday, January 24, 2012

Michelle's Mom's Caramel Popcorn

My friend Michelle taught a grain class today and I sat in on it. Yes, I attend classes as well as teach. It keeps me young. I think she taught me a few things too.  Thank you Michelle! One of recipes that she shared was pretty dang yummy. It was a great way to make  chewy caramel corn using 3 ingredients for the caramel (4 ingredients for the whole recipe if you count the popcorn).  I think it was just awesome. Aaaawwwwsoooome!. Michelle told us that this is a recipe her mom would make with her very often. Every Thursday night when she lived at home they'd make caramel popcorn together and watch a movie. Ah. You know I'm a sucker for a good family recipe right?  I think it's one that we'll keep around for a long time. Note. It uses a lot of butter. Um...I really think this needs to be added to my "Evil" category. Do you know what else?  I think it would be amazing with some freeze dried apple mixed with the popcorn (caramel apple popcorn?!) or salted almonds. However, as it sits...it's just a simple, easy, no fuss, beautiful, chewy and delicious caramel popcorn. 

Michelle's Mom's Caramel Popcorn

2cubes butter (1/2 lb)
1/2 cup dark Karo Syrup
2 cups Brown sugar
16  cups popped popcorn (about 1 cup unpopped)

In a heavy bottomed pot, melt butter over medium heat. Add Karo syrup and brown sugar. Bring to a hard boil one minute only. Pour over popcorn and stir well. 

Thank you Michelle! Thank you Michelle's Mom!

There you go. Make some easy caramel popcorn. Another family favorite here is the  Homemade Cracker-Jacks. Whatever you make. Make yummy memories!

Always My Very Best,
Your Friend Chef Tess

Sunday, January 22, 2012

How Do You Know It's Good?

Sunday is the day I share a little of my soul. Enjoy.
Today I just want to pose a question, How do you know? How do you know that the Truth is the truth? What do you know without having to think so much about it? What is  that feeling in my gut that I can't really put into words but that ultimately lead me to open up new doors and question everything? For me, it was the feeling in my gut that made me want to know for myself if Jesus was really the God of the universe...not just a nice teacher who lived long ago. I followed that feeling. That feeling nagged me deep down until I had read as many books as I could find on the subject from both religious and non-religious folks. I wanted to explore this because I wanted to make a decision on what my core values would be. If I was going to follow the philosophy of a mere mortal who some revered as "deity"...I wanted to know it. If I was going to follow a real divine being who came to earth, occupied a tabernacle of clay and returned to His Father in that resurrected  body...I wanted to know it.  Ultimately, one way or another, everyone will have to know and choose for themselves what they believe.  I can't really put into words what a powerful and rewarding journey that was for me. I can however put into words a simple truth that I believe. I tasted of His love. I felt His spirit in my heart. I don't just believe that Jesus lived upon the earth, but that he still lives...not just in some essence that's untouchable or "intangible" but as a being as tangible as I am. In Acts 1:10-11 it read, "As you see him go, so likewise will he return again." 

From the beginning, there have been many who have listened to the voice of the adversary. Some whisper. Some will not only whisper, but yell at full volume, "He is not the Son of God. Don't accept him. He's just an ordinary man. He's just a teacher with interesting ideas."  Can I join my voice to the side of God and say with all the power in my heart, "Doubt your doubts before you doubt your beliefs." Follow that gut feeling. The light that leads you to even wonder at all if Christ was real is the light that will help you gain a personal witness of what you need to do with your life. It will help you decide. But, when it's all said and done, the one who has to decide for YOU if it's good and that He is what He said He is...is you. You cannot live on borrowed light forever. Sooner or later, you will have to find for yourself. I promise, when you do, it will be better than anything you've ever tasted, felt or experienced in life. The best part is that that feeling will continue as you continue to follow the Savior. It will get better and brighter. I can honestly say that I know that Jesus Christ is the Son of God. He is real. He loves me. He knows me.
If you don't know it, start to ask those questions you need to ask. Then you too, must choose for yourself what you will do with what you learn. How do you know it is good? Will you share it with me? What made you choose to be a Christian?

There it is.
Always My Very Best,
Your Sister Chef Tess

Wednesday, January 18, 2012

San Francisco Rocks!

San Francisco was perhaps the fastest, most amazing, eye opening trip I've had in a while. It was the first time I've been there since high school...a few years ago.  Um...close to twenty years. Eeeek. However, I can say that it was still as beautiful and full of magical sights, sounds and flavors as I remember. 

I was visiting for the Fancy Food Show along with 17,000 plus folks attending to see over 80K products. That's a lot of foodie stuff in one spot. Unfortunately...camera's were not allowed in the show. So...this is what you get to see...

I don't think words can do the show justice. Row after row of divine food, crazy food, beautiful artistic food, flavor after flavor that completely blew my mind.  I definitely came away with a renewed sense that what I have to  offer is unique and that there are going to be a lot of lives to bless and things to do! Yes folks. It was a perfect trip to remind me that God has great things in store and that this magnificent journey is full of new wonders to embrace and new challenges to face. 

There it is. Whatever you're doing in life, face it with wonder. Even if it's just wondering how the heck-fire you could possibly put more love in your heart than you have now. It seems that every time I ask that...God shows me the way. 

Always My Very Best,
Your Friend Chef Tess

Monday, January 16, 2012

Rollin' out to San Francisco!

Today I'm getting on an airplane and going to San Francisco for a trade show. I'm actually freaking out. In a good way.  It's been ages since I last visited San Francisco...and though I'm only staying a little less than 24 hours, they will be epic hours.  Don't worry. I promise to post the recipe for these divine Key Lime-coconut Peach and Cream Rolls...when I get back. The dough is  the 11 grain sandwich bread dough and with these ingredients, it tastes like a very soft, sweet graham cracker. Emphasis on the soft though. Did I mention I'm excited?!! Sooo excited! There. Now I better get moving!  Xoxo! Thanks for all the love my friends!

Always My Very Best,
Your Friend Chef Tess

Sunday, January 15, 2012

Love Thy Neighbor...As Thyself.

Sunday is the day I share a little of my soul. Enjoy.

This scripture has been in my mind all week. “Thou shalt love the Lord thy God with all thy heart, and with all thy soul, and with all thy mind, this is the first and great commandment.
“And the second is like unto it, Thou shalt love thy neighbor as thyself. On these two commandments hang all the law and the prophets.” [Matthew 22:37–40.]
How can one love their neighbor if they don't love themselves in any way? If the thoughts you speak and the words you say about yourself are horrible, negative and degrading...how can you love others? How can   one teach their children to love others with a perfect love? It's a fine line. I'm not saying I'm perfect at loving myself and having charity toward my own shortcomings all the time. I've gotten better at it since a friend brought to my attention that I wasn't being humble by being self-degrading. In fact, it was the worst form of pride. It was literally tearing down one of God's crowning achievements when I spoke ill of myself. I am not only his creation, but also His Daughter. When I speak ill of myself, I speak ill of the one who made me. That's not cool. Humility is not self hate. It's acknowledging total reliance on God for all that you have and are.  As for loving my neighbor...
Why does it I seem that I have an easier time forgiving the weakness and shortcomings of others than I do my own. The Lord included "thyself" in that second great commandment. Thou shalt love thy neighbor...as thyself. Think on that. I will as well. Charity for myself as well as my brothers and sisters.  My great joy this week is, that despite how perfectly imperfect I know I am, the Lord loves me anyway. That gives me the will to have charity for the imperfections and weaknesses in myself. It gives me the will to walk forward and take a new step in my life. It gives me the will to say, " I will try harder this week." That's all I think the Lord asks. This week... I'm loving myself a little more. Not in an egocentric weird way...but as a daughter of a King recognizing her place in His kingdom.  How can I fail knowing that I am His? I cannot. How can I fail to love my brothers and sisters knowing who they really are? I cannot. 
There it is. What are your thoughts on loving thy neighbor as thyself?

A friend shared this song with me...and it fit perfectly with today. 

Always My Very Best,
Your Friend Chef Tess

Friday, January 13, 2012

11 Grain Peanut Butter Blackberry Rolls with Vanilla Honey Glaze

"Be the conquering hero!" I tell myself this every day and when it comes to my kids lunch boxes, I want to make it fun. I want to be "that mom" who does crazy cool lunch box ideas that dazzle second graders. I'm not that mom but if you are...then you know who you are. The ones who look at pinterest for hours and lose sleep thinking of new lunch ideas. I love you. Just so you know.  Don't get me wrong. I do have my moments. In fact, I secretly love it when my boys come home and say, "My friend wants you to make his lunches. His are boring. " Sadly, I have to admit, that I'm not even close to being "that mom" yet. I do pack pretty healthy meals with some fun ideas most of the time. Sometimes, it's just veggie corn dogs and some homemade healthy cookie. Apple. I'm boring myself just typing it. {Blah, blah, blah...} Come on lady! Get to the point.

I asked myself, "Why not be the mom who sent a sweet roll for lunch?!" I mean, it's almost as good as dad giving them chocolate cake for breakfast. Right? Please say I'm right. Okay, it's hard to top cake for breakfast as being excited about a lunch. I promise these are better though. They're made with 11 grain dough, natural peanut butter and freeze dried blackberries. They're drizzled with a vanilla honey when they are still warm and that stuff just melts right into the dough so the buns stay soft and moist. Now that I think about it...It does make me a conquering hero. Please don't think I'm that chick who rocks the lunch boxes and gives the kids sandwiches cut out with cookie cutters to look like sea horses to go with goldfish crackers.  I'm the mom who thinks ahead enough every couple of weeks to make freezer Grab-n-Go Lunchbox Ideas. My kids for now, think it's cool. They may not feel that way as teenagers. Lunch box with napkin note that says, "Mom loves you! Xoxo! (smiley face)".

 So. Lunch box hero, let's get down to business. 
 You will need a half batch of the  11 Grain Molasses Bread dough. When it's ready to be formed into a loaf, simply roll it out on a lightly floured counter top that's been dusted with flour. 
It should be 24 inches by 18 inches. I generally roll the roll the short way so I can make about 24 1 inch slices in the the finished roll. You can do a dozen instead and make them big-honkin' wedges if you want. For kids, this size is just perfect. 
Spread dough with a very thin layer of natural peanut butter. I just want a hint of flavor, not an oozing mess of melting peanut butter. Too much, and it will be funky. I used about 1/2 cup for the whole deal. So...plan accordingly.
I sprinkle the peanut butter with 1/2 cup crystal xylitol (you can use sugar I just wanted it lower sugar today) and then I crumbled 1/2 cup Freeze Dried Blackberries over the peanut butter. You can use blackberry jam but I liked how these baked and added a really pronounced blackberry flavor to the rolls. 
Roll into a large log thing. You know what I mean when I say that right?
Cut into 24 wedges of happiness with a sharp knife and place on 2 parchment lined baking sheets. Lightly spray with oil and cover to raise 1 1/2 hour.
Bake 350 degrees 25-30 minutes until  cooked through. 
To make vanilla honey glaze, combine 1/2 cup honey with  and 1 tsp vanilla. Stir until well combined. When rolls are still warm, spread the glaze using a pastry brush. 

Put each roll in a sandwich bag and place the bags in a gallon size freezer bag. This gives you 24 little self contained peanut butter lunch-rolls from the conquering hero! Waawhhoo. Wow. I just said Waawhhoo. That's pretty cool to feel that way about making lunch! 

There you go. Make some amazing rolls of love for the family...or for yourself. 
Always My Very Best,
Your Friend Chef Tess