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    SOUR CREAM-AND-CHIVE CLOVER ROLLS

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    Achieve professional-quality breads at home with the new Ooni Halo Pro Spiral Mixer. Its unique dual function of mixing and kneading efficiently creates a strong gluten network within dough, enabling these savory dinner rolls to bake up full and high on the outside with a soft, fluffy crumb on the inside.

    Sour Cream-and-Chive Clover Rolls

    Rolls3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided3 tablespoons (36 grams) granulated sugar1 tablespoon (9 grams) kosher salt2¼ teaspoons (7 grams) instant yeast1 teaspoon (2 grams) ground black pepper½ cup (120 grams) plus 1 tablespoon (15 grams) water, divided½ cup (120 grams) sour cream¼ cup (57 grams) unsalted butter, cubed2 large eggs (100 grams), room temperature and divided3 tablespoons (9 grams) finely chopped fresh chivesGarlic-Chive Butter (recipe follows)Garlic-Chive Butter1 cup (227 grams) unsalted butter, room temperature2 tablespoons (6 grams) finely chopped fresh chives2 cloves garlic (6 grams), grated1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground black pepper

    RollsIn the bowl of the Ooni Halo Pro Spiral Mixer, whisk together 1½ cups (188 grams) flour, sugar, salt, yeast, and pepper by hand until combined. Attach dough hook and breaker bar.In a medium saucepan, heat ½ cup (120 grams) water, sour cream, and butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add sour cream mixture and 1 egg (50 grams) to flour mixture; beat at medium-low speed, 30%, until combined, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, 30%, gradually add 1¾ cups (219 grams) flour and chives, beating just until combined and stopping to scrape sides of bowl. Slowly increase mixer speed to medium, 50%. Beat until a soft, elastic dough forms, 6 to 10 minutes. Dough will pull away from sides of bowl and gather around the dough hook, and a small piece of dough will stretch until thin and translucent without tearing. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a clean surface, and divide into 36 portions (about 21 grams each). Shape each portion into a ball; place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water; brush onto dough.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 10 to 12 minutes. Brush Garlic-Chive Butter onto hot rolls; serve warm with remaining butter.Garlic-Chive Butter LEGGI TUTTO

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      Chocolate Peanut-Swirled Banana Bread

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      This chocolate peanut-swirled banana bread is irresistibly moist and soft, thanks to ripe bananas and sour cream. A generous swirl of Bonne Maman® Peanut Chocolate Spread adds rich, nutty sweetness to every bite. Easy to whip up and guaranteed to be a crowd-pleaser, this loaf is perfect for any occasion.

      Chocolate Peanut-Swirled Banana Bread

      1⅔ cups (208 grams) all-purpose flour¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking soda¼ teaspoon (1.25 grams) baking powder1 cup (240 grams) mashed ripe banana (3 to 4 medium bananas)¾ cup (165 grams) firmly packed light brown sugar¼ cup (56 grams) neutral oil¼ cup (60 grams) sour cream, room temperature2 large eggs (100 grams), room temperature2 tablespoons (28 grams) unsalted butter, melted1½ teaspoons (6 grams) vanilla extract¼ cup (66 grams) plus 2 tablespoons (33 grams) Bonne Maman® Peanut Chocolate Spread

      Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.In a medium bowl, whisk together flour, salt, baking soda, and baking powder.In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla. Gently stir in flour mixture just until combined and no dry spots remain.Transfer one-third of batter (about 1 cup or 281 grams) to a small bowl; stir in ¼ cup (66 grams) peanut chocolate spread. Using a 1½-tablespoon spring-loaded scoop, scoop batters into prepared pan in alternating pattern. Spoon remaining 2 tablespoons (33 grams) spread on top of batter; using a skewer or wooden pick, gently swirl spread into batter.Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, loosely covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO