Jan 11, 2018

Chestnut Roast






Too often roasted chestnuts ended up disappointing; overbaked and dry; under-baked and tough or just plain hard to peel.  Until, that is, we found this foolproof method; it works every time. And, now that chestnut season is upon us we get to enjoy them every Shabbos.

Place the chestnuts flat side down on a cutting board. Use a small paring knife to score an X through the skin on the rounded side of each chestnut. Why the rounded side? It’s just easier than the flat side.

Once you've scored them all, place the chestnuts in a small sauce pan with water to cover and boil 1 minute. This will help them steam in the oven. Drain and pat the chestnuts dry.  Place on a sheet pan.

Bake at 425°F until the edges of the chestnut shells really curl up, 20-25 minutes. Remove the baking sheet from the oven cool for a minute or two. Using a towel, crack open the shells a bit to make the shell easier to remove later. Keep in a foil pan on the blech or warming drawer until ready to serve.

If you prefer to boil, cover chestnuts with cold water, bring to a boil and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel.  If you use this method they chestnuts need to be cooked 5 minutes longer once they are shelled.

Chestnuts cooked completely in the shell are best served with a spoon—peeling is not really an option.

If you want to serve chestnuts as a side dish or an accompaniment to dessert try them glazed. Here’s a simple method:




For the syrup:



2 cups granulated sugar

4 cups

1 vanilla bean



2 pounds chestnuts, peeled (prepare your own or use ready-to-eat, packaged chestnuts)



In a 3 or 4 quart saucepan dissolve the sugar in the water over low heat. Add the vanilla bean and cook the syrup over medium heat, stirring it gently with a wooden spoon, until the syrup thickens somewhat.

Add the chestnuts and simmer them over a very low heat for 30 minutes, then turn off the heat and let them sit for 10 minutes more.

Remove the chestnuts one at a time and arrange them on a serving plate.

Serve them for dessert with whipped cream or use to garnish sweet soups like butternut or pumpkin.




This elegant and tasty side dish is worthy of any simcha or yom tov meal



1/3 cup finely chopped shallot

1/4 cup canola oil, divided

15-oz whole roasted chestnuts, about 3 cups

1/2 cup chicken broth

1 cup whiskey

1 tablespoon pure maple syrup

Kosher salt

Freshly ground pepper, to taste



2 pound haricots verts or other thin green beans, trimmed



Cook shallots in 2 tablespoons oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and syrup. Cook, swirling skillet occasionally or stirring until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.

Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.

Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season chestnuts to your liking with salt and pepper. Serve beans topped with chestnuts or toss together in the skillet. This can be prepared in advance, refrigerated and reheated just before serving.


Jan 4, 2018

Warm Welcome






Nothing says welcome home like a mug of hot chocolate on a frigid day. Press a cup of aromatic chocolaty goodness into your child’s chilly hands as they walk in the door and you’re sure to be rewarded with a smile!

The first chocolate beverage is believed to have been created by the Mayans around 2,500-3,000 years ago, and cocoa beverages have always been an essential part of Mexican culture.  The beverage became popular in Europe after explorers of the New World brought it home.  Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases.

Today, hot chocolate has undergone many upgrades, much like coffee and teas. You can always make it from prepackaged mixes but why would you want to after trying one of these recipes!





8 teaspoons sugar
4 teaspoons unsweetened cocoa
4 cups whole milk
1-1/2 cups miniature marshmallows
1 teaspoon vanilla extract

More mini marshmallows for garnish

In a saucepan, combine the first four ingredients.
  Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs. Top with a few marshmallows.




8 cups whole milk

1 cup water

1 cup sugar

10 ounces good quality bittersweet chocolate, chopped

8 ounces hazelnut praline paste

1 can whipped cream

8 cinnamon sticks

 

Heat milk, water, sugar and bring to a boil. Remove from heat and stir in chocolate and praline until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and a cinnamon stick.



Some versions of hot chocolate don’t even look like cocoa! This recipe uses white milk chocolate for a fantastic new version. Use our white milk chocolate for easy melting.




6 ounces dairy white chocolate

1 cup heavy cream

4 cups whole milk

1 teaspoon vanilla extract

Vanilla ice cream

White chocolate curls for garnish—use a peeler to run down the side of a block of dairy white chocolate

Ground cinnamon



Coarsely chop white chocolate into chunks.

In a medium saucepan over medium heat, combine white chocolate and heavy cream. Stir continuously until white chocolate has completely melted. Stir in the milk, and vanilla extract. Stir occasionally until heated through. Pour into mugs or glasses and top with a dollop of vanilla ice cream.  garnish with white chocolate curls and a dusting of cinnamon. Serve immediately.








This recipe serves a crowd. Be sure to pick up a jar of our Dulce de Leche caramel, so you have it on hand when you’re ready to try this drink.



4 cups heavy cream

4 cups whole milk

12 ounces good quality semi-sweet chocolate, chopped*

1 cup dulce de leche (dairy caramel)

Whipped cream (ready-made or whip it yourself)

8 Viennese crunch bars, chopped


Heat cream and milk in a medium saucepan, until hot, but not boiling. Turn off flame and add the chopped chocolate and dulce de leche. Stir well to combine until the chocolate is melted. Pour into mugs or glasses and top with whipped cream. Garnish with a sprinkle of chopped Viennese crunch bars.

*You can use milk chocolate but semi-sweet with give you more depth of flavor



You can also prepare your own homemade dry hot cocoa mix so it’s ready when you want to serve.




3 cups sugar

2 ¼ cups premium cocoa

1 tablespoon salt



Stir all ingredients together and store in an airtight container.

When you’re ready to serve, heat 1 cup milk in a saucepan or microwave. Add 2 tablespoons cocoa mix and stir. Garnish with marshmallows or whipped cream if desired.


Dec 28, 2017

Dinner in an Instant






The latest buzz among foodies is all about the “Instant Pot.” This new piece of cookware that will theoretically cover all culinary tasks seems to have become the darling of celebrity chefs everywhere. It’s got a following that is almost unbelievable. This technical marvel combines pressure cooker, slow cooker, yogurt maker and rice cooker into one electric appliance and seems to make anyone that uses it a hero. Now, while this item would not cover all these tasks in a kosher kitchen, it led me to the original method of getting complete, hardy meals on the dinner table in the shortest time possible—the stovetop pressure cooker.

There are so many delicious options for the pressure cooker! Thick and chunky soups, stews and vegetable dishes are just the beginning.




If you prefer the stew less spicy use a milder sausage instead



2 tablespoons olive oil, plus more for serving



8 ounces hot Italian sausage, cut into 1/2-inch dice

1 medium onion, thinly sliced (about 1 cup)

1 tablespoon smoked paprika

2 (15-ounce) cans chickpeas, drained and rinsed

1 (28-ounce) can diced tomatoes

1 whole chicken (about 4 pounds), cut into 8 serving pieces or drumsticks, and thighs

2 cups homemade or store-bought chicken stock

Kosher salt and freshly ground black pepper

2 teaspoons red wine vinegar

Chopped fresh parsley leaves, for serving



Heat oil in a pressure cooker over medium-high heat until shimmering. Add chopped sausage and cook, stirring, until just starting to crisp around the edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes. Add paprika, chickpeas, tomatoes, chicken pieces, and broth. Season to taste with salt and pepper.

Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Cool pressure cooker under a cold running tap or use the quick release valve, and open. Return to high heat and cook, stirring gently, until it achieves a thick, stew-like consistency, about 5 minutes. Stir in vinegar and season to taste with salt and pepper. Stir in parsley and serve, drizzling with more olive oil at the table.




The trick to making this soup so thick is the starchy cob.



2 tablespoons canola oil

2 medium leeks, white and pale green parts only, well cleaned and finely chopped (about 1 1/2 cups)

2 medium cloves garlic, crushed

6 ears of corn, kernels cut off from cobs, cobs split in half and reserved (you can use frozen cobs if you do not use fresh corn)

2 bay leaves

2 teaspoons dried tarragon

1 quart homemade or store-bought chicken stock or more if needed

Kosher salt and freshly ground black pepper

1 tablespoon minced fresh chives or 1 teaspoon dried

Extra-virgin olive oil, for serving



Heat canola oil over medium heat in a pressure cooker. Add leeks and garlic and cook, stirring frequently, until softened but not browned, about 4 minutes.

Add corn with cobs, bay leaves, tarragon, and enough chicken stock to barely cover corn (the cobs might still be sticking out a bit). Stir to combine. Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Release pressure using quick-release method and uncover. Discard corn cobs, bay leaves, and tarragon stems.

Using an immersion blender, blend until completely smooth, adding more chicken stock if necessary. Adjust seasonings to taste with salt and pepper.  Serve soup immediately with minced tarragon leaves and chives and a drizzle of olive oil, or chill and serve cold. Once chilled, if the soup is too thick, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.






Dec 21, 2017

A Chicken in Every Pot






Although this idiom is credited to Herbert Hoover during his campaign for the presidency, it still holds true today. As long as you’ve got a chicken to prepare for dinner, you’ll never go hungry. The question is how to prepare that chicken. After all, your family does not want to eat the same thing every night. So we’ve come up with some tasty options; try one today.




1 tablespoon canola oil
8 bone-in, skin-on chicken thighs

1/2 medium onion, chopped

3 cloves garlic, crushed

1½ teaspoon smoked paprika

½ teaspoon ground cumin

1 pint grape tomatoes

2 15-ounce cans chickpeas, rinsed

1 teaspoon dried thyme

Kosher salt and freshly ground black pepper



Preheat oven to 425°F.

Heat oil in a large oven-proof frying pan over medium-high heat.

Season the chicken generously with salt and pepper. Cook, in batches, skin side down until skin is browned and crispy, 8 to 10 minutes. Remove chicken to a plate, set aside.

Add onion and garlic to fat remaining in the skillet and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in paprika and cumin and cook, stirring, until fragrant, 30 seconds. Stir in tomatoes and chickpeas, and bring to a simmer. Season with thyme, salt and pepper. Nestle chicken into mixture, skin side up.

Roast in oven until the chicken is golden and crisp, about 25 minutes. Serve with white or brown rice, drizzled with pan juices.






4 boneless chicken bottoms with skin

Kosher salt and black pepper

2 teaspoons canola oil

12 ounces small carrots

1 (5.8-oz.) box of olive oil and herb couscous (I like Near East brand)

1/3 cup fresh parsley, checked and chopped

1/3 cup roasted salted pumpkin seeds

1 garlic clove, crushed

1 tablespoon olive oil

1 tablespoon lemon juice

2 teaspoon lemon zest



Preheat oven to 450°F. Season chicken with kosher salt and black pepper. Cook, skin side down, in canola oil in a large oven-safe skillet over medium-high heat until skin is golden brown, 6 to 8 minutes; transfer to a plate.

Add carrots and season with kosher salt and black pepper; toss to coat. Top with chicken, skin side up. Roast until chicken is cooked through, 20 minutes.

Meanwhile, prepare couscous according to package directions.

Toss together chopped parsley and pumpkin seeds, garlic, olive oil, lemon juice, and lemon zest. Season with kosher salt and black pepper. Stir into prepared couscous.

Divide couscous among 4 plates. Top with chicken and carrots. Drizzle with pan sauce and serve.




8 medium chicken drumsticks

Kosher salt and black pepper

1/4 cup plus 1 tablespoon flour

1 tablespoon canola oil

3/4 cup chicken stock

1/4 cup dry white wine

1 1/2 tablespoon Dijon mustard

1 teaspoon dried thyme

1 tbsp. olive oil

1 sliced lemon

2 chopped garlic cloves



Season drumsticks with kosher salt and black pepper. Toss with 1/4 cup flour.

Heat oil in a large skillet over medium heat; add chicken, turning occasionally, until browned, 6 to 8 minutes.

Whisk together chicken stock, white wine, Dijon mustard, 1 tablespoon flour, and thyme. Pour over chicken, scraping up the bottom of the frying pan, loosening all the browned bits. Cook, partially covered, turning occasionally until cooked through, 10 to 12 minutes. Serve with mashed potatoes.




Marinade:

1/2 cup Bourbon

1/2 cup soy sauce

1/2 cup water

4 cloves garlic crushed

1/2 cup brown sugar

1 tsp fresh ginger minced

1 teaspoon sesame oil



2 lbs chicken thighs boneless and skinless, cut in half

2 tablespoon olive oil



Whisk all the marinade ingredients together in a medium bowl. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.

In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked, 10-15 minutes.

Cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.

Serve the chicken over rice, drizzling with sauce.

Dec 7, 2017

Brownie Bash






In case you need a reason to try a yummy new recipe, tomorrow is National Brownie Day. It seems every day of the year has been designated to celebrate something.  Anything! Why not brownies!

It is often thought that brownies are the lucky result of a cook’s mistake.  Rumor has it that the cook in question left the baking powder out of her cake and it fell in.  She didn’t want it to go to waste so she cut squares of the flat cake and served it as a new delicacy.  While it makes for an entertaining tale, it can hardly be true as brownies are denser than a fallen cake and contain no liquid other than eggs. 

Basic brownie recipes don’t contain any leaveners like baking powder or soda and they always call for the chocolate and butter or margarine to be melted. The classic brownie consists of very few ingredients: butter or margarine, sugar, chocolate, eggs, and flour.  These ingredients result in a fudgy brownie which purists habitually claim are the only authentic brownie.  Melting the butter rather than creaming it with sugar yields a denser, fudgier outcome.

Here are some of our favorites for you to try.




These brownies pack a real coffee punch! They contain plenty of caffeine so you might want to enjoy them early in the day.


2 cups sugar

1 cup oil

3/4 cup unsweetened cocoa

3 tablespoons very finely ground fresh coffee beans

1/4 teaspoon salt

3 large eggs

1 1/2 teaspoons vanilla extract

1 1/4 cups flour

8 ounces bittersweet or semisweet chocolate, chopped

8 ounces whipped topping, thawed

3 tablespoons freshly brewed strong coffee

Chocolate coffee beans



Preheat oven to 350 degrees F. Spray 13x9 inch baking pan with baking spray. Combine sugar, oil, cocoa, ground coffee, and salt in large bowl. Mix until ingredients are blended. The texture will be grainy. Whisk in eggs and vanilla. Fold in the flour.  

Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.

Place chopped chocolate in a small bowl. Bring topping and brewed coffee to simmer in small saucepan; pour over chocolate and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead. Cover and store at room temperature.) Cut brownies into 15 squares. Top each with a chocolate coffee bean.


This beloved chocolate-caramel-pecan brownie is a classic!

8 tablespoons butter (1 stick) cut into chunks

7 ounces bittersweet chocolate, chopped

¾ cup flour

2 eggs

¾ cup sugar

¼ teaspoon salt

2 teaspoons vanilla extract

2/3 cup chopped pecans, about 3 ounces



1 ¼ cups dulce de leche



Preheat oven to 325 degrees.  Prepare a piece of parchment paper 15” long.  Fold it lengthwise to fit into a 9” square pan allowing excess to hang over the edges of the pan. Spray with baking spray.

Melt butter and chocolate in a double boiler set over a pan of barely simmering water. Stir occasionally until smooth and combined; set aside to cool. Beat eggs.  Add sugar, salt and vanilla; whisk until combined.  Add cooled chocolate mixture; whisk until incorporated.  Add flour and stir to combine.  Add chopped pecans.

Spread half of brownie batter in prepared pan.  Drizzle ¼ cup dulce de leche over batter. Drop remaining batter in large mounds over caramel layer. Drizzle additional ¼ cup dulce de leche over batter Using tip of a knife, swirl caramel and batter.  Bake brownies for 35 to 40 minutes, until a toothpick inserted into center comes out with some moist crumbs attached.  Cool brownies on wire rack for 1 ½ hours.

Heat remaining dulce de leche until it is warm and runny.  Pour caramel over brownies. Spread caramel to cover surface. Refrigerate brownies uncovered at least 2 hours.

Holding the parchment edges hanging over the edge of the pan, lift out brownies.  Peel away and discard paper. Cut brownies into 25 squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.


Nov 30, 2017

Mason Maven






Today is National Mason Jar Day. Now, you may ask, why celebrate glass jars?

Because it commemorates an ingenious invention that’s been making life easier for homemakers since 1858.  A mason jar is a molded glass jar used in home canning to preserve food. The jar's mouth has a screw thread on its outer perimeter to accept a metal ring band. The band, when screwed down, presses a separate stamped disc-shaped lid against the jar's rim. A rubber ring on the underside of the lid creates a vacuum seal, ensuring food stays fresh. Previously, preserving food had been iffy and often did not work well.

While tin cans and modern amenities like refrigerators have ended the heyday of home canners, mason jars have recently regained lots of popularity as containers for serving drinks, desserts and even salads.

Salads in jars are great because you can take them to work or on a picnic. The dressing goes into the jar first so the salad components don’t get soggy.

Here’s how to do it:




This versatile dressing makes enough for 2 jars. It’s delicious with almost any salad ingredient.

4 tablespoons olive oil

3 tablespoons vinegar

2 tablespoons Dijon mustard

2 teaspoons maple syrup or honey

Salt and pepper to taste



Mix all ingredients and place on the bottom of the jar.

Add sturdy veggies like shredded carrots, red cabbage or green cabbage, diced cucumbers or peppers.

Next, layer in some protein:

Try chick peas, black beans, edamame, cashews or almonds, chunks of grilled chicken breast or tuna.

Add a grain or pasta; bowties, quinoa, brown rice. How healthy you want it to be depends only on you!

Last go the greens. Top the salad with shredded romaine lettuce, baby spinach leaves or a generous serving of sprouts. Screw on the top of the jar and stand it upright.

3 hours later it’s lunchtime.  Shake the jar vigorously and enjoy or turn out the whole salad into a bowl.




For the raspberry vinaigrette:



2 1⁄2 tablespoons wine vinegar

2 tablespoons raspberry jam
pinch of salt
freshly ground black pepper, to taste
3 tablespoons olive oil



For the salad:

1 pear, cored and thinly sliced
3 cups spinach leaves, divided
1⁄2 cup pomegranate seeds
1⁄4 cup roughly chopped pecans
2 ounces crumbled feta cheese


Make the dressing: Whisk together the vinegar, raspberry jam, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Place 3 tablespoons on the bottom of a jar. Reserve the rest of the dressing for another time.

Place the pear slices in the bottom of the Mason jar.  Add the pomegranate seeds, and the chopped pecans. Layer in the spinach and top it with the crumbled cheese.




1 cup orzo
3 tablespoons olive oil
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup chopped fresh dill

1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pint cherry tomatoes, cut in half
1 cup halved snap peas
8 ounces fresh mozzarella, cut in pieces

5 ounces baby spinach, checked
4 quart-size canning jars, with lids



Cook the orzo according to the package directions. Drain and let cool.

Whisk together the oil, lemon zest, lemon juice, herbs, salt and pepper in a medium bowl. Divide the dressing among the 4 jars.

After the dressing, layer the salad ingredients into each jar in order: about 1/2 cup cherry tomatoes; then 1/4 cup cooked orzo; 1/4 cup snap peas; 2 oz mozzarella; and last, about 1-1/4 oz of baby spinach leaves. Screw the lids onto the jars tightly and refrigerate immediately.

When you’re ready to eat, unscrew the lid and shake the salad out into a bowl.

Enjoy!




Nov 23, 2017

Bread at Home






Tomorrow is National Homemade Bread Day. While most of us think nothing of baking challah every week, the world at large considers bread baked at home worthy of celebration. This day was established by homemakers in the 1980s to encourage the idea that homemade is way better than store-bough. Ummm, we already knew that! But we decided it would be a good opportunity to share some satisfying recipes for you to try at home. So let’s get baking!




While this may look like the white stuff you buy at the grocery it tastes vastly different. Not to mention no preservatives keeping it shelf-stable.



5 ½ cups all-purpose flour



1 heaping tablespoon instant yeast (not rapid rise)

1 1/2 tablespoons sugar

2 1/2 cups hot water

1 tablespoon salt



1 teaspoon canola oil for brushing



Combine flour, yeast and sugar in your mixing bowl.  Add water and salt. Knead 8-10 minutes.

Cover with towel and put the dough in a warm place to rise until doubled in size; about 40 minutes.

The dough will be really sticky, so flour your hands to make it easier to work with.

Divide dough in half and form a loaf by tucking the sides of the dough down into itself, leaving the top smooth.

Place into two greased 9-10” loaf pans. Let dough rise until it touches the top of the loaf pans.

Bake for approximately 45 minutes in a 350 degree oven.  Start with a cold oven. No need to preheat.

Remove loaves when the tops are golden.  Brush with canola oil and cool before cutting.




Dinner rolls are richer that basic bread as they contain fat and eggs. Of course, you can serve these anytime—not just for dinner.



5½ cups all-purpose flour
1 tablespoon instant yeast

1/3 cup sugar

2/3 cup rice milk

1 large egg
1/4 cup canola oil
1 tablespoon kosher salt

1 cup (2 sticks) chilled margarine, cut into slices
1 egg beaten with 1 tablespoon cold water for wash

Poppy seeds



Place flour, yeast and sugar in your mixer bowl.  Add rice milk, oil, egg, and salt into yeast mixture. Mix until smooth. Add margarine, kneading until a smooth dough forms and pulls away from the sides of the bowl. If the dough remains sticky add more flour, a tablespoon at a time. Continue kneading about 5 minutes.

Cover bowl with plastic wrap. Refrigerate dough overnight. (It can also be prepared 2 days ahead. Keep refrigerated.

Grease and flour twenty-four nonstick muffin cups.

Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes.

Divide dough into 4 equal portions. Roll out 1 dough portion on floured surface to 13x11-inch rectangle, about 1/8” thick. Return the remaining dough to the refrigerator until you are ready to use it. 

Cut the rectangle lengthwise into 6 strips, each about 2 inches wide. Stack strips one on top of another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup. The dough will fan out slightly and fill muffin cups as it rises.

Repeat with four remaining chilled dough pieces.

If you prefer, dinner rolls can be knots, small braids or basic rounds balls.  You can also press three small balls of dough into the muffin cup to form a clover-leaf roll.

Cover rolls with a dish towel. Let rise in warm area until rolls are puffed and doubled in volume, about 15 minutes.

Preheat to 350 degrees. Brush rolls gently with egg wash. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking pans halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Serve warm.