We've partnered with Organic Valley to bring you our latest contest—Your Best Recipe with Brown Butter—and a really wonderful, buttery prize for the winner.
A big, big congratulations to inpatskitchen, whose Brown Butter Butternut Rolls were voted Your Best Recipe with Brown Butter. Here's a little more about her:
What's your least favorite food?
Boy, I like almost everything, but sloppy joes are not high on my list.
What is the best thing you've made so far this year?
Aside from recipes like Dad's Favorite Seafood Stew or Gran's Gifted Cheesecake, I think the Oyster and Spinach Dressing that I made for Thanksgiving was a real hit with our family. The BLT Benedict was also up there, along with my Almond Boneless Chicken.
Describe your most spectacular kitchen disaster.
Those hand pie bricks that I attempted to make a few years ago.
What is your idea of comfort food?
Roast chicken and then chicken noodle or rice soup with the leftovers.
Apron or no apron?
No apron.
What's your favorite food-related scene in a movie?
Daryl Hannah eating the tofu lobster in Splash.
If you could make a show-stopping dinner for one person, living or dead, who would it be?
My mom... I think she'd be really happy with my food.
You prefer to cook: a. alone, b. with others, or c. it depends on your mood:
I like to cook alone, for the most part, but there are a few things (like spinach pie) where I appreciate any help I can get.
When it comes to tidying up, you usually: a. clean as you cook, b. do all the dishes once you've finished cooking, or c. leave the kitchen a shambles for your spouse/roommate/kids to clean:
I like to clean up as I go, but I have been known to leave the kitchen in shambles until the next morning. Thank goodness I have a few wonderful kids who do clean up after family dinners!
| 18 | tablespoons butter (2 sticks plus 2 tablespoons) |
| 3 | cups bread flour plus more for kneading |
| 2 1/4 | teaspoons rapid rise yeast (1 packet) |
| 1 | teaspoon fine sea salt |
| 1/2 | cup light brown sugar |
| 1/2 | cup whole milk |
| 1 | egg |
| 1/2 | cup cooked and puréed butternut squash |
| 2 | tablespoons honey, divided |
| 18 | tablespoons butter (2 sticks plus 2 tablespoons) |
| 3 | cups bread flour plus more for kneading |
| 2 1/4 | teaspoons rapid rise yeast (1 packet) |
| 1 | teaspoon fine sea salt |
| 1/2 | cup light brown sugar |
| 1/2 | cup whole milk |
| 1 | egg |
| 1/2 | cup cooked and puréed butternut squash |
| 2 | tablespoons honey, divided |
We've partnered with Organic Valley to bring you our latest contest—Your Best Recipe with Brown Butter—and a really wonderful, buttery prize for the winner: You could win a whole year's worth of their organic butter.
Written by: Food52
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