Classic Dinner Rolls

You can’t beat the smell of freshly baked bread. Not in the bakery, and surely not at home.

This is one of the easiest recipes I’ve ever seen/ used, and the end product is unbelievably satisfying! Maybe not just satisfying, more like…. amazingly awesome :3

If you have a stand-mixer, this is so worth making because it is going to take you no elbow grease at all!

Now, what if……. I DON’T HAVE ONEEEEE?!?!?!??!

Okay, calm down lol This recipe is so baker-friendly that it doesn’t require as much of kneading as you would expect from a bread recipe… So it’s all gooood 😀 *Pat*

Alright, let’s ROLL! ❤

Classic Dinner Rolls

Cover Final


  • 2 cups warm water
  • 2/3 cup dry milk powder
  • 2 Tbsp dried yeast
  • 1/4 cup sugar
  • 2 tsp salt
  • 115 g butter (at room temperature)
  • 1 egg
  • 5 cups all purpose flour (More for flouring the work table)

Rack Final


  1. In a mixing bowl, stir warm water and milk powder together until dissolved. Add yeast and sugar, mix well and let stand until foamy.
  2. Add salt, butter, egg and 2 cups of flour. Mix on low speed until all ingredients are wet. Then 2 minutes on medium speed.
  3. Add another 2 cups of flour and mix on low speed again until wet, then back on medium speed for 4 minutes.
  4. Add 1 last cup of flour and mix on low speed until wet, then 4 minutes on medium. ***Add more flour if the dough is still too wet (or vice versa). The dough should be soft and not overly sticky, it shouldn’t be stiff either.***
  5. Continue kneading the dough with hook attachment until smooth.
  6. Grease a large bowl with vegetable oil and place the dough in it, turn to coat the dough with oil.
  7. Cover the bowl with a damp tea-towel or cling film and leave to proof in a warm place for at least 2 hours, until it doubles in size and almost reaches the top of the bowl.
  8. Place half of the dough onto a floured surface and leave the other half inside the bowl, covered with cling film to prevent drying out.
  9. Gently knock out some air from the dough on the working table and roll it into a circle (~ 12″ in diameter).
  10. Cut the dough into 16 even slices the way you would cut a pizza. (If you’re ever…EVER in doubt of the way you cut a pizza….. Google “Cut Pizza” for help LOL)
  11. Roll the slice of dough in , starting from the wider end and tuck the small tip underneath. Repeat for the rest of the dough.
  12. Place the rolls onto a baking tray.
  13. Repeat Steps [9-12] for the other half of the dough.
  14. Let the rolls rise for 1 – 1.5 hours until double in size, cover with damp tea-towel or cling film.Oven Final
  15. Preheat oven to 180 C/ 375 F.
  16. Bake for 15 minutes or until golden brown.  (HERE IS THE TOUGH PART, YOU CAN SMELL BUT CANNOT TASTE D:)
  17. *Optional*: Brush the rolls with some honey-water (1:1) 2 minutes before done for a shiny finish and a subtle sweet taste.
  18. Leave to cool on rack. Best served warm.

Serves 32 rolls

Sorry for the bunch of text-only steps. Forgot to take photos during the process! D:    (Too into making the rolls :P)

To make it up, here is a picture of a finished roll torn apart so you can see the soft, delicate inside 🙂

Inside Final

This classic dinner roll recipe is a hit in my family. They simply LOVE it! 😀

Perfect to go with some hot soup or just cold butter. I’m totally making this again :3

Again, feel free to “Pin it” or leave any comment. If you have any questions, I will try my very best to answer them 🙂

Give this a go, I am sure you will love it (Y) Let me know how it goes!




The other day I posted this onto my personal Facebook wall.

macaronsWithin hours messages were rushing in to my inbox asking for a share…. So I guess people love macarons! Haha

The thought of making macarons at home might be daunting, having heard of so many people saying how easy it is to fail and how they can’t get the “feet” on the macarons…

It really isn’t that difficult to make if you could take note of some important ( /tricky oops!) steps.

If you would follow this recipe (From the amazing SortedFood!) strictly and be a bit cautious, I can assure you, your macarons would have a smooth surface and those lovely lace-like “feet”.

A good macaron should be slightly crisp on the outside and fairly moist and chewy on the inside. And this recipe is going to give you just that! 😀

Alright before I start, here is a picture of my finished product just in case you don’t believe me  (Why would you not though….? 😛 )

Cover FinalAre you convinced now?  Yea? GOOD! Let’s start then 😀




  • 3 egg whites
  • 75 g castor sugar
  • 125 g ground almond (SUPER fine)
  • 175 g icing sugar
  • Food colouring of choice
  • Filling of choice
  • Matcha flavour: 1 tsp Matcha powder
  • Coffee flavour: 1 tsp Instant coffee (dissolved in minimal amount of water)
  • Earl grey flavour: Early grey tea powder  (Content of 1 tea bag)
  • Vanilla flavour: 1 tsp vanilla extract


  1. Separate egg whites from yolks. In a *CLEAN and DRY* bowl, whisk the egg whites until thick and glossy.
  2. Add castor sugar and whisk again until stiff peaks formed.
  3. Sieve the ground almond and icing sugar into the bowl and carefully fold in until well-combined.
  4. ****Macaronage**** : Deflate the beaten egg whites *intentionally* by pushing the batter up the sides of the bowl with a spatula. Stop when a molten-lava-like consistency is achieved. [The right consistency is achieved when the batter falls back into the bowl in a thick ribbon when lifted with the spatula, moulds up on itself and melts back down in about 15 seconds]
  5. Divide the mixture between different bowls and add the colourings and flavourings to each.
  6. Put each one into a separate piping bag.
  7. Line a baking tray with baking paper/ silicon mat and pipe small circles (3 cm across) onto the tray, leaving small space in between.
  8. ****Leave the piped macarons to rest**** for at least 15 minutes (longer in humid days) until a slight skin forms and does not stick to your finger when touched. DO NOT rest them for too long or the finished macarons would be crunchy not crispy!
  9. Preheat oven to 160 C/ 325 F.
  10. Pick the tray up and drop it onto a flat surface from a small height, this forms the “feet” that is associated with macarons.
  11. Bake for 15 minutes, then remove and allow to cool at room temperature until completely cold. [From another online source I found that you can also remove them from the baking tray along with the baking paper, leave on cooling rack for ~5 minutes before removing the baking paper. This allows some moisture to be absorbed back into the macarons, giving them the chewy interior. I don’t know if this is right but it does seem to work on my macarons!]
  12. Sandwich the macarons with a filling of choice. (Suggestions: lemon curd, coffee buttercream, matcha buttercream, Nutella etc…. BE CREATIVE! 😀 )

That’s it! Serve and eat within 48 hours when at their freshest 😀 Mine seems to be alright still in day 3, stored in an air-tight container.


On Egg Whites:

  • When working with egg whites, the first and the MOST important thing is to have *abso-freaking-lutely clean* utensils. Clean bowl, clean whisks. Not a single trace of grease, yolk or even water or your egg whites won’t ever be whisked up nicely 🙂
  • Other people’s standard on stiff egg whites : When you turn over the bowl and the egg white won’t fall.
  • My Motto on whisking egg whites : When you think it’s ready, whisk some more! 😀 (Never failed me on this one! Heh.)

On Ground Almond:

  • You might know it as almond flour or almond meal. It’s just ground almonds basically.
  • Do make sure your ground almond is really fine though, any coarse bits should NOT be added into the batter. You can always blitz the coarse ones into fine powder using a food processor 🙂

These little lovelies are so fragile and dainty that they could be crushed even with a slightest pressure, so the best way to keep them safe is….. to put them into your mouth!

What else did you expect? LOL

I hope this recipe has made you a little less skeptical on homemade macarons, it is POSSIBLE to make them at home! 😀

Be adventurous on different colours and flavours, just keep in mind not to add too much liquid (if you’re using liquid colourings or flavourings ) into your macaron batter or it would mess up the consistency 🙂

These babies are so delicate and pleasant to both the eyes and tongue, they’d definitely make you look professional LOL That’s *precisely* why they make lovely gift to be given to friends and family! Heheh. ;D

Give this a go and as always, I’d love to hear your comments and feedback!  Best of luck! :))



British Rock Cakes / Rock Buns

Okay, so I’m a huge fan of tea, any kind. There’s just something very soothing about steeping tea, and what’s better than to enjoy a cuppa during your reading session :3

But there comes a time when a cuppa just isn’t enough and you feel like having something to munch on……. and to be washed down with that perfectly warm drink.

Fear no more, people! I have just the best solution for you!  😀 (And it takes less than half an hour from scratch to finish, tempting huh? 😉  )

Cover Final

According to Wiki, “A rock cake, also called a rock bun, is a small fruit cake with a rough surface resembling a rock.”

So, yea, let’s make some rock then 🙂

British Rock Cakes

In Tray


  • 225 g self-raising flour
  • 1 tsp baking powder
  • 110 g butter (NOT in room temperature, better to use cold butter as it melts slower)
  • 55 g granulated sugar
  • 100 g candied orange peel (or any dried fruits of your choice)
  • 1 egg
  • 1-3 tbsp milk
  • brown sugar for garnishing (optional)


  1. Preheat oven to 200 C/ 390 F.
  2. Sieve self-raising flour and baking powder into a large bowl, dice butter and rub into the flour mixture with your fingertips. (* I used a fork because my hands are always too warm *)
  3. Rub until the mixture resembles breadcrumbs.
  4. Add sugar and candied orange peel, mix well.
  5. Add egg and 1 tbsp of milk to create stiff dough. (Add another tbsp of milk if the dough is too dry, the “breadcrumbs” should be just wet enough to stick together)
  6. Grease baking tray with butter/ cooking spray  [I just lined it with parchment paper, saved even more time on washing haha]
  7. Use two spoons/ forks to divide the dough into ~12-14 portions
  8. Place divided dough onto the baking tray (about 2.5″ wide each and resembling pieces of rock) and sprinkle with brown sugar.
  9. Bake for 13 minutes or until golden brown.
  10. Leave to cool a bit on a cooling rack before serving or it will crumble really badly. Best served warm though 🙂

Serves ~ 14 pieces


I don’t really have a sweet tooth so the amount of sugar used in this recipe has be cut down by quite a bit, the finished rock cakes tasted just right to me together with the candied orange peel. But feel free to increase the sugar content if you wish! (But well, less sugar means less guilt 😉   )

This is by far the best rock cakes/ buns recipe that I’ve used, completely reliable!

Now there you go, another teatime treat! I hope you like it 😀

Please leave me comments or suggestions, let me know how it goes too if you give this recipe a go ❤