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Szechuan Chicken & Green Bean Stir-Fry

January 19, 2026 vscson Comments 0 Comment

with Ginger Rice & Candied Peanuts

Yield: 2

Adapted from: Hello Fresh

This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30

1thumb ginger
2scallions
1oz peanuts
2TBS Szechuan paste
6oz green beans
¾cup jasmine rice
10-12oz chicken breast strips
4TBS sweet soy glaze
salt & pepper
sugar
cooking oil
butter

Prep:

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans, if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans & nuts:

Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.

Cook chicken:

Pat chicken dry with paper towels.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Make stir-fry:

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.

Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1- to 2-minutes. Remove pan from heat.

Tip: If ginger and scallions begin to brown too quickly, reduce heat to medium low.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Taste chicken stir-fry and season with salt and pepper.

Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts.

Serve… with pot stickers or an egg roll!

Herb-Grilled Steak & Old Bay Shrimp

January 16, 2026 vscson Comments 0 Comment

with Caesar Salad & Garlic Bread

Yield: 2

Hello Fresh

A classic Caesar salad and a flavored butter, then grill herby bavette steak and spicy Old Bay shrimp tossed with parsley and lemon. Prep: 10 Cook: 40

1baby lettuce
3TBS Caesar dressing
10oz bavette steak
1lemon
10oz shrimp
1TBS old bay seasoning
3TBS parmesan cheese
4oz grape tomatoes
2TBS garlic herb butter
1TBS ranch spice
¼oz parsley
1demi-baguette
salt & pepper
cooking oil
butter

Prep:

Preheat a well-oiled grill to medium-high heat.

Place garlic herb butter in a small bowl, bring to room temperature. Wash and dry produce.

Finely chop parsley leaves and stems. Trim and discard root end from lettuce, chop leaves into bite-size pieces until you have 3 cups. Halve tomatoes lengthwise. Halve baguette lengthwise. Zest and quarter lemon.

Make parsley butter:

Place 3 TBS plain butter in a second small, microwave safe bowl. Microwave until just softened, 10-15 seconds.

Stir in 1 TBS parsley and ¾ tsp Old Bay Seasoning until combined. Set aside for serving.

Toss salad:

Toss lettuce, tomatoes, and Parmesan together in a large bowl. (You’ll add the dressing in step 6.) Set aside.

Grill steak & shrimp:

Pat steak dry with paper towels. Season all over with the Ranch Spice, salt, and pepper.

Rinse shrimp under cold water, then pat dry with paper towels. Place in the center of a large piece of foil, add a large drizzle of oil and remaining Old Bay Seasoning. Cinch into a packet.

Add steak and shrimp packet to grill. (Tip: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill steak to desired doneness, 4- to 8-minutes per side. Grill shrimp until cooked through, 8-10 minutes (grills can vary).

Remove from heat. Transfer steak to a cutting board to rest for at least 5 minutes.

Pan alternative: Cook seasoned steak in a large oiled pan over medium-high heat, 5- to 7-minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe out pan. Season shrimp with remaining Old Bay Seasoning (skip the foil packet). Cook in same oiled pan over medium-high heat, stirring, 3- to 4-minutes.

Grill bread:

Once steak and shrimp are cooked, reduce heat on grill or grill pan to medium. Spread cut sides of baguette with half the softened garlic herb butter.

Add bread to grill, cut sides down. Grill until toasted, 1- to 3 minutes.

Tip: Watch carefully to avoid burning!

Once bread has cooled, carefully spread cut sides with remaining softened garlic herb butter. Halve on a diagonal.

Toaster alternative: Toast baguette until golden. Spread cut sides with softened garlic herb butter.

Finish & serve:

Carefully open shrimp foil packet. Add lemon zest, remaining parsley, and a squeeze of lemon juice. Toss to combine.

Add Caesar dressing and a squeeze of lemon juice to bowl with salad. Toss to combine. Season with salt and pepper.

Slice steak against the grain.

Divide salad, steak, shrimp, and garlic bread between plates. Top steak with parsley butter and serve.

Pan alternative: Toss shrimp in pan.

Street Cart–Style Chicken Bowls

January 16, 2026 vscson Comments 0 Comment

with Yellow Rice, White Sauce & Pita Wedges

Yield: 2

Hello Fresh

For all you dark meat lovers in the house: your day has dawned, and it couldn’t have happened to a nicer bowl: This deeply flavored, Middle Eastern street cart-inspired gem boasts buttery turmeric rice, juicy, seared chicken seasoned with our Shawarma Spice Blend, plus fresh tomatoes, toasted pita, and not one but two tantalizing sauces—our house hot sauce and a lemony garlic cream sauce to tame the heat. Prep: 5 Cook: 20

1tsp turmeric
2scallions
1½TBS sour cream
10oz diced chicken thighs
1tsp hot sauce
½cup jasmine rice
1oz chicken stock concentrate
1lemon
1tomato
2TBS mayonnaise
1tsp garlic powder
1TBS shawarma spice blend, recipe follows
2pitas
salt & pepper
cooking oil
butter

Make rice:

In a small pot, melt 1 TBS butter over medium heat. Stir in ¼ tsp turmeric, cook stirring frequently, until fragrant, 30-60 seconds.

Stir in rice, ¾ cup water, stock concentrate, a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice 2 scallions, separating whites from greens. Dice tomato into ½-inch pieces.

Mix sauce:

In a small bowl, combine 1½ TBS sour cream, 2 TBS mayonnaise, 1 tsp garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency

Cook chicken:

Pat chicken dry with paper towels, season with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites, cook, stirring occasionally, until chicken is browned and cooked through, 4- to 6-minutes.

Toast & butter pitas:

Toast pitas until softened and warmed through.

Spread with softened butter, then cut each pita into quarters.

Finish & serve:

Once rice is done, fluff with a fork, stir in half the scallion greens. Season with salt and pepper to taste.

Divide rice between bowls. Top with chicken and tomato in separate sections, season tomato with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like, garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side.

Shawarma Spice Blend

For 1 TBS

½ tsp turmeric
½ tsp cumin
¼ tsp dried coriander
¼ tsp garlic powder
¼ tsp paprika
1/8 tsp ground allspice
1/8 tsp black pepper

Creamy Herbed Lemon Chicken Spaghetti

January 16, 2026 vscson Comments 0 Comment

with Peas & Chili Flakes

Yield: 2

Hello Fresh

Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face. Prep: 5 Cook: 30

1clove garlic
12oz chicken cutlets
1tsp chili flakes
1lemon
6oz spaghetti
1TBS Italian seasoning
1TBS flour
4oz cream sauce base
4oz peas
salt & pepper
cooking oil
butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Zest and quarter lemon.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. (Keep empty pot handy for Step 4.)

Cook chicken:

Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.

Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5 minutes per side. Transfer to a cutting board.

Tip: Cook in batches, if necessary, lower heat if chicken browns too quickly.

Make sauce:

Heat 1 TBS butter in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes if desired. Cook, stirring, until fragrant, for about 30 seconds.

Stir in cream sauce base and juice from two lemon wedges. Cook, stirring constantly, until sauce thickens, 1- to 2 minutes. Taste and season with salt and pepper.

Toss pasta:

Add drained spaghetti and peas to pot with sauce and toss until evenly coated.

Tip: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Finish & serve:

Slice chicken crosswise if desired.

Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Smothered Chicken with Onion Gravy

January 16, 2026 vscson Comments 0 Comment

Plus Mashed Potatoes & Garlicky Green Beans

Yield: 2

Hello Fresh

Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy! Cook: 35 – 45

12oz potatoes
3TBS sour cream
1oz beef stock concentrate
6oz green beans
1tsp garlic powder
½tsp dried rosemary
1TBS flour
12oz chicken cutlets
1onion
salt & pepper
olive oil
cooking oil
butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion.

Cook potatoes:

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain.

Return potatoes to pot. Add sour cream and 2 TBS butter, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast green beans

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cover with foil to keep warm until ready to serve.

Season & Cook Chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with the rosemary, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 5- to 7 minutes per side.

Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make gravy:

Melt 1 TBS butter in pan used for chicken over medium-low heat. Add diced onion, cook, stirring, until softened, 2- to 3-minutes.

Sprinkle onion with flour, stir until coated. Whisk in ½ cup water and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.

Tip: If gravy seems too thick, stir in another splash of water.

Serve:

Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Mexican-Style Beef Albondigas Soup

January 16, 2026 vscson Comments 0 Comment

with Meatballs, Zucchini, Potatoes & Carrots

Yield: 2

Hello Fresh

Beefy Mexican-style meatball soup! The meatballs (albondigas) are seasoned with garlic and cumin, sizzled in a hot pan, then simmered in a hearty broth along with carrot, onion, oregano, zucchini, and potatoes. This delicious one-bowl meal just needs a final squeeze of lime juice for flavor perfection.
Cook 40

1carrot
1oz veggie stock concentrate
1oz sun-dried tomato paste
1zucchini
2oz beef stock concentrate
1lime
1tsp garlic powder
12oz potatoes
1onion
1tsp cumin
10oz ground beef
¼cup Panko breadcrumbs
1tsp dried oregano
salt & pepper
cooking oil
butter

Prep:

Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. Peel, trim, and quarter carrot lengthwise, cut carrot crosswise into ½-inch-thick quarter-moons. Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick quarter-moons. Halve and dice potatoes into ½-inch pieces. Quarter lime.

Make meatballs:

In a large bowl, combine beef, garlic powder, cumin, panko, half the beef stock concentrates, ¾ tsp salt, and pepper. Gently combine, then form into 8-10 2-inch meatballs.

Start soup:

Heat a drizzle of oil in a large, heavy bottomed pot over medium-high heat. Add onion, carrot, and zucchini, cook until veggies are golden and slightly softened, 3- to 4 minutes. Add oregano and cook, stirring, until fragrant, 30 seconds more. Add potatoes, tomato paste, 2 tsp salt, and pepper. Cook, stirring, until veggies are well coated, 1- to 2 minutes. Add Veggie stock concentrate, remaining beef stock concentrate, and 3½ cups water, bring to a boil.

Brown meatballs:

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned allover, 2- to 3 minutes. Transfer to a paper-towel-lined plate (they’ll finish cooking in the next step).

Finish soup:

Reduce heat under pot with soup to low and carefully add meatballs one at a time. Cover and cook, stirring occasionally, until potatoes are tender and meatballs are fully cooked, 10-15 minutes. Remove from heat, taste and season with salt and pepper. Using a spoon, skim any excess fat from the surface. Stir in juice from half the lime wedges.

Serve:

Divide soup between bowls and serve with remaining lime wedges on the side.

Salmon, Maple-Glazed

January 11, 2026 vscson Comments 0 Comment

with Creamy Mashed Potatoes & Sauteed Green Beans

Yield: 2

Scott Nowell

Maple-Glazed Salmon is a luxurious meal from the comfort of your very own kitchen. There’s pan-seared maple glazed salmon, creamy mashed potatoes, and sauteed green beans and shallots.
Prep: 10 Cook: 40

12oz potatoes
6oz green beans
1shallot
¼oz thyme
16oz salmon fillet, cut into 4 pieces
½cup pure maple syrup
¼cup soy sauce
1tsp minced garlic
1½TBS sour cream
salt & pepper
olive oil
cooking oil or ghee
butter

Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place potatoes in a large pot with a few thyme sprigs and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Make sauce:

Mix ½ cup maple syrup, ¼ cup soy sauce and 1 tsp minced garlic.

Marinate salmon:

Place pieces of salmon in plastic bag and pour marinade over salmon. Manipulate the bag to coat all of the salmon. Set aside for 30 minutes.

Pre-cook green beans:

Bring a large pot of water to a boil and season heavy with salt. Note, it should taste like the ocean.

Next, add the trimmed green beans and boil for 3 to 4 minutes or until al dente or slightly crunchy.

Immediately remove them from the pot and strain them. Set aside.

Cook salmon & prep shallot:

Meanwhile, remove salmon from marinade and pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes.

While salmon cooks, pour marinade into small pan and bring to a boil over medium high heat. Reduce heat and simmer until marinade reduces and gets a syrupy consistency.

Also, halve, peel, and mince the shallot.

Paint salmon with marinade. Turn salmon over and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate.

Sauté green beans:

In a large sauté pan over medium-low heat add in the butter and coat the bottom of the pan. Add the minced shallot and sauté for 2- to 3 minutes.

Add the green beans to the butter, season with salt and pepper and fold the green beans into the butter and shallot until coated on all sides.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

Finish & serve:

Divide salmon, green beans, and mashed potatoes between plates. Serve.

Chicken Milanese & Creamy Pesto Penne

January 10, 2026 vscson Comments 0 Comment

with Crispy Prosciutto, Tomato-Olive Crostini & Balsamic Arugula Salad

Yield: 2

Hello Fresh

Lemony, tomato-and-olive topped crostini. Served with golden-brown chicken Milanese, plus creamy pesto penne, and finished with crispy bites of prosciutto. A balsamic-dressed arugula salad completes the meal!
Prep: 10 Cook: 45

green olives
1demi-baguette
3TBS parmesan cheese
2oz prosciutto
1½sour cream
½cup panko breadcrumbs
4oz cream sauce base
2tomatoes
2oz arugula
10oz chicken cutlets
1lemon
1TBS Italian seasoning
4TBS pesto
6oz penne pasta
¼oz parsley
5tsp balsamic glaze
salt & pepper
olive oil
cooking oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of lightly salted water to a boil.

Wash and dry produce.

Dice tomatoes into ¼-inch pieces. Finely chop olives. Finely chop parsley. Zest and quarter lemon. Slice baguette into 8-10 rounds.

In a shallow bowl, combine panko, Parmesan, and Italian Seasoning.

In a small bowl, combine tomatoes, olives, parsley, lemon zest, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper. Set aside, stirring occasionally.

Coat chicken:

Pat chicken dry with paper towels, place between two pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with salt and pepper, brush all over (both sides!) with sour cream.

Working one piece at a time, press chicken into panko mixture until fully coated. Transfer to a plate.

Tip: For less mess, use tongs to dip and transfer.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Place cream sauce base and pesto in pot used for penne over medium heat. Stir in drained penne until thoroughly coated. Taste and season with salt and pepper if desired. Set aside, stirring occasionally.

Tip: If needed, stir in splashes of reserved pasta cooking water until pasta is coated in a creamy sauce.

Toast crostini:

Spread baguette slices out on a baking sheet and drizzle with olive oil, season with salt and pepper. Toast on middle rack until golden-brown, 5- to 8-minutes.

Crisp prosciutto:

Separate prosciutto from sheets. Heat a drizzle of olive oil in a large, heavy-bottomed pan over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2- to 3-minutes per side.

Tip: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. Lower heat if browning too quickly.

Turn off heat, transfer prosciutto to a paper towel lined plate. Thoroughly wipe out pan.

Cook chicken:

Heat a ⅓-inch layer of oil in a pan used for prosciutto over medium-high heat.

Once oil is hot enough that a pinch of panko sizzles immediately when added to the pan, carefully add coated chicken. Cook until golden-brown and cooked through, 3- to 5-minutes per side.

Tip: Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a paper towel lined plate.

Finish & serve:

In a medium bowl, toss together arugula, half the balsamic glaze, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper.

Roughly chop prosciutto.

Place crostini on a small serving platter and top with tomato-olive mixture (drizzle with any remaining balsamic glaze for a tangy sweetness if desired). Transfer pasta to a serving bowl, top with crispy prosciutto. Place arugula salad and chicken Milanese on a serving platter. Serve with with remaining lemon wedges on the side.

Pecan Pie

December 21, 2025 vscson Comments 0 Comment

Yield: one 9-inch pie

Bon Appétit

No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this pecan pie recipe, we focused on the things that matter: the deep flavor of toasted pecans and a caramelly custard.
Filling and assembly:

2cups pecan halves
4large eggs, room temperature, beaten to blend
1cup light corn syrup
⅔cup (packed) light brown sugar
1TBS robust-flavored (dark) molasses (not blackstrap)
1TBS vanilla extract
1tsp kosher salt
6TBS unsalted butter, melted, slightly cooled

Filling and assembly:

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let pecans cool.

Reduce oven temperature to 325°F. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.

Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool for at least 3 hours before slicing. Serve with ice cream.

Do ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

Fluffy Dinner Rolls

November 26, 2025 vscson Comments 0 Comment

Yield: 9

Epoch Times

The fancy French word for dough shaped in a ball is boule. Bread makers use the same technique to form a tight ball of dough for a large loaf of bread and for small individual dough balls such as these fluffy dinner rolls. While it takes two hands to form a large loaf into a boule, you can make a small one with just one cupped hand. If you get really good at it, you can even do two balls at once—one in each hand!

2½cups (12½ oz) AP flour
2¼tsp instant or rapid-rise yeast
1tsp salt
¾cup (6 oz) whole milk
4TBS unsalted butter, melted
2TBS honey
1large egg yolk
Vegetable oil spray
1large egg, cracked into bowl and lightly beaten with fork

In the bowl of a stand mixer, whisk together flour, yeast, and salt. Lock the bowl in place and attach the dough hook to the stand mixer. In a 4-cup liquid measuring cup, whisk milk, melted butter, honey, and egg yolk until honey has dissolved, about 20 seconds.

Start the mixer at a low speed and slowly pour in the milk mixture. Mix until no dry flour is visible, for about 2 minutes. Increase speed to medium and knead dough for 8 minutes.

Transfer the dough to a clean counter and knead dough for 30 seconds, then form the dough into smooth ball.

Spray a large bowl with vegetable oil spray. Place the dough in the greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, 1½ to 2 hours.

Transfer the dough to a clean counter and use your hands to gently press down on the dough to pop any large bubbles. Pat the dough into a 6-inch square and use a bench scraper to cut the dough into 9 equal squares. Form each piece of dough into a tight, smooth ball.

Spray the inside bottom and sides of an 8-inch square metal baking pan with vegetable oil spray. Arrange dough balls in 3 rows in a greased baking pan. Cover the baking pan loosely with plastic. Let the dough balls rise until doubled in size, about 1 hour.

While the dough rises, adjust the oven rack to middle position and heat oven to 350°F.

When the dough is ready, use a pastry brush to paint the tops of the dough balls with the beaten egg.

Place the baking pan in the oven. Bake until rolls are golden-brown, 20 to 25 minutes. Place the baking pan on a cooling rack and let rolls cool in pan for 30 minutes. Turn the baking pan upside down to release rolls from pan. Turn the rolls right side up and use your hands to pull them apart. Serve warm or at room temperature.