Our leisurely Saturday morning was intensified with delicious Icebox Butterhorns and Campton Place Hot Chocolate for breakfast. Usually I make these tried-and-true rolls for Thanksgiving and Christmas dinner, but of course I couldn’t wait for five more meager days and made them on a whim. Please excuse my doofus of a brother sticking his face in the photo… 

They are probably one of the best roll recipes in my repertoire, and trust me, I’ve baked lots of rolls. A few summers ago, when I discovered the joy and taste there is in homemade bread baking, I was in a “roll phase”. Again, pastry geek. It was a never-ending quest to find the perfect roll recipe, which I tested on my carb-hungry teen brothers (such hooligans). At one point I recall throwing ice cubes into the oven as rolls baked to obtain the perfect crust. Well, these aren’t crusty rolls, but they are that pillowy soft kind you pine for every once in awhile. There’s an egg and some glorious butter in the dough, which gives it a richer flavor. Mmm, carbohydrates.

There’s not a lot of room for error in making these either. The dough is made in a standing mixer, with no kneading, and scraped into a bowl. The dough sits overnight in the refrigerator, which slows the rising time and gives them a better flavor. This is also convenient because you don’t spend the entire day catering to the needs of bread dough.

The next day, all you do is shape the dough, let it rise for one hour (and fill the house with a wonderful smell), and bake. It’s a durable dough that isn’t a sticky mess, so this can be done quite quickly. When the rolls come out of the oven in their hot, golden brown goodness, brush the tops with salted melted butter, which takes their flavor over the edge.

They are great eaten on their own for breakfast, alongside a meal, or used to make little sandwiches. They are the perfect go-to roll in a pinch.

Alas, but our breakfast feast wasn’t complete without the Campton Place Hot Chocolate. I don’t have any photos because my family drank it all up, so you”ll have to take my word for it. The recipe comes from Sherry Yard, the head pastry chef at Spago (Wolfgang Puck’s restaurant).

You’ll have to make ganache, which sounds really fancy but is actually extremely easy to make and only dirties two dishes. The ganache should be made in advance so it can cool down and develop a thick frosting-like, fudgy consistency. Cocoa powder is whisked into a cream and milk mixture, then the ganache is added, creating an all-around smooth chocolate flavor with lots of depth. What’s truly fantastic is that this hot chocolate isn’t too sweet, nor does it taste like hot chocolate pudding. It is…perfect.

Icebox Butterhorns (Taste of Home June/July ’95)

• 1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast
• 2 tablespoons warm water (110 to 115 degrees F)
• 2 cups warm milk (110 to 115 degrees F)
• 1/2 cup sugar
• 1 egg, beaten
• 1 teaspoon salt
• 6 cups all-purpose flour
• 3/4 cup butter, melted
• Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt, and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl. Cover and refrigerate overnight.

Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, rolle up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place, until doubled, about 1 hour. Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

Yield: 2 dozen.

Campton Place Hot Chocolate (The Secrets of Baking by Sherry Yard)

• 1 recipe Master Ganache (recipe follows)
• 2 cups whole milk
• 1/2 cup cream
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon Tia Maria or vanilla extract

Bring the milk and cream to a boil in a small saucepan over medium heat. Add the cocoa powder and whisk to dissolve. Remove from the heat and add the ganache. Let sit for 1 minute, then stir until well combined, about 4 minutes. Stir in the Tia Maria or vanilla.

Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stovetop or in the microwave. If you wish, top it with whipped cream and chocolate shavings.

Master Ganache:

• 8 ounces bittersweet chocolate
• 1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces, since big pieces will not melt. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.

Let the ganache sit at room temperature until it cools to a thicker consistency, like soft fudge. It can also be covered and stored in the refrigerator for up to 2 weeks.

Yield: 2 cups