When I was a young mom my days were filled with raising five children under the age of thirteen. My children have brought me great joy over the years and along the way, many moments of hair pulling and consternation.
As a way to release the pressures of young motherhood, once or twice a year I would make plans to visit the local spa for a few hours of respite.
Raising a large family always meant that I was operating within a budget so to get the spa experience that made the most of my funds, I generally opted for a spa pedicure. There is nothing more relaxing for me than to have my feet rubbed.
I frequented the same spa knowing they offered a delicious yet inexpensive lunch to round out my day of relaxation. I'm sure it's no surprise that my favorite moments always come back to the food!
Arriving fifteen minutes early allowed me enough time to slip into a comfy robe, fluffy slippers and sit quietly in the waiting area listening to the sounds of the water feature and calming music.
Sipping on a cold glass of cucumber water my technician sits quietly beside me, with a small tray of infused oils. After a sniff of each oil, I'm happy to choose the fragrance that most suites my mood for the services provided that day.
By the time my feet are gingerly lowered into the pedicure tub, my mind winds down from fifth gear and my thoughts move slowly away from domestic everyday life, to the desperately needed place of tranquility and rest.
My feet find comfort in a tub of hot bubbling water, and my cares drift away in the midst of aromas of eucalyptus and sandalwood. Bliss!
Sadly, the worst moment of a pedicure is when the technician pulls her hands away from your lower limbs and whispers, "all done". The end of a pedicure always leaves me wanting more however, the knowledge that a delightful lunch from the neighboring French bakery awaits me just a few steps away. I reluctantly pull myself from the humming, heated chair to the outer room, and find my way to a small table. The table is set with light linens, a small bouquet of fresh flowers, and a glass of fruity white wine. I settle back into an over sized rattan chair as my lunch arrives.
Fresh made rosemary sandwich bread sits atop a white china plate, the bun slathered with homemade mayonnaise and piled high with thinly cut fresh veggies. Accompanied by a small mixed green salad dressed in a light lemon dressing, my eyes take in the cleaver plating while my mouth prepares to sup!
The bread is tender and flavorful balanced by the crisp vegetables. The creamy mayonnaise is the glue that holds it all together creating the perfect bite!
Allow me to share my recreation of the French Bakery's Rosemary Sandwich Rolls.
Homemade Rosemary Sandwich Rolls
1 cup milk
½ cup water
1 tablespoon granulated sugar
¼ cup butter
4 ¼ cup pre sifted flour
1 package Rapid Rise yeast
1 ½ teaspoons sea salt
1 tablespoon fresh chopped fresh rosemary
1 teaspoon sea salt
1 egg yolk beaten
- in a heavy bottom saucepan heat milk, butter, water, 2 teaspoons chopped fresh rosemary and sugar until butter is melted.
- using a cooking thermometer, cool until mixture reaches 120 degrees Fahrenheit.
- in a separate mixing bowl blend 2 cups flour with yeast, 1 ½ teaspoons sea salt
- pour milk mixture into the bowl of a stand mixer, add flour mixture
- blend using the paddle attachment on medium low until mixture comes together
- gradually add remaining flour ½ cup at a time, beating well between each addition until dough forms a ball
- remove dough to a lightly floured surface and knead for 5 minutes or until dough becomes smooth and elastic, add more flour if the dough is too sticky
- roll dough into log shape (see photo)
- separate dough into two equal portions
- using a sharp knife cut 1 ½ inch pieces (a kitchen scale may be used to measure exact size)
- shape rolls into balls
- place rolls on a baking sheet or pizza stone about ½ inch apart and press tops down slightly
- cover with plastic wrap or clean dry towel and let rise until double in size
- Preheat oven to 400 degrees Fahrenheit
- beat egg yolk and brush evenly over risen rolls, sprinkle each roll with remaining rosemary and teaspoon sea salt
- bake rolls for 10-12 minutes
I hope you enjoy this recipe as much as I do. They the flavor and texture is quite like the French Bakery version.
I use the rolls for burgers as well as vegetable and meat sandwiches. optional: sprinkle with sesame seeds for a delicious hamburger bun