Rugalach Food

RUGELACH

Steps:

• Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
• Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
• Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
• Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
• Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 - 11-inch circle, or just under an ⅛-inch thick. Sprinkle more flour and turn as necessary so the dough doesn't stick. Spread ½ cup of the filling over the dough; using your hands, press the filling into the dough to anchor it.
• Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
• Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out). Transfer the rugelach to a rack to cool.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe. They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they're not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven. To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.

RUGELACH

Steps:

• To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
• Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
• Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
• To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
• Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
• To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
• Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
• Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
• Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
• To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
• Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

RUGELACH

Steps:

• Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
• Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
• Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
• Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
• Preheat oven to 350 degrees F (180 degrees C).
• After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
• Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

RASPBERRY LIME RUGALACH

Steps:

• Cut butter into flour then mix it together until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and then "rub" into the flour/butter crumbs.
• Knead this mixture until it forms a ball.
• Separate the dough into two equal parts and wrap each part in plastic wrap and refrigerate for a few hours (at least 4).
• To make fruit filling mix the raspberry jam together with sugar with the chopped toasted pecans and grated key lime peel.
• Pre heat oven to 350°F
• Once dough has chilled roll it out each half on a floured surface to about 9 or 10 inches. Then spread each dough circle with jam mixture.
• After you have spread the mixture of jam on the dough circles cut each circle out inot about 10-12 wedges. Then roll each wedge up tightly starting from the widest part of the dough.
• Put cookie rolls on a very lighty greased cookie sheet then brush the cookies with the egg whites and sprinkle with extra nuts. Then bake cookies for about 20 minutes or until lightly browned.
• Once cooled sprinkle powdered sugar over the cookies.

RUGELACH

Steps:

• Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
• Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
• Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.

RUGELACH

Steps:

• Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
• On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges--cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

RUGALAH(RUSSIAN TEA PASTRY)

Steps:

• Sift the flour and salt into a small bowl and set aside.
• Using electric mixer on medium speed, cream the butter and cream cheese together in a medium mixing bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer once or twice to scrape the bowl with a spatula.
• Add the dry ingredients and mix until blended, about 20 seconds, stopping the mixer once to scrape the bowl.
• Shape the dough into 2 equal thick rectangles, wrap each one in plastic wrap, and freeze for 2 hours.
• Remove 1 dough rectangle from the freezer and roll it out between 2 pieces of plastic wrap into a rectangle about 9"x8". It may be necessary to refrigerate the dough for 30 minutes duriing the rolling process, because it will become a bit sticky. Once rolled, refrigerate the dough for 30 minutes.While it is resting, remove the second rectangle from the freezer and roll it out the same way you did the first one.
• To fill the dough, unwrap one rectangle and place it on plastic wrap on a work surface. Spread half the preserves evenly over the rectangle, leaving uncovered a 1/2" strip along the length of one side.
• Mix the cinnamon and sugar together. Sprinkle half the cinnamon sugar, nuts, and raisins over the preserves.
• Loosen the edge of the dough that is covered with jam with a knife or spatula and roll it toward the uncovered edge like a jelly roll, peeling off the plastic wrap as you roll. The seam should be on the underside. Wrap the roll in plastic and refrigerate it. Repeat the process with the other dough rectangle. Keep the filled rolls refrigerated for 2 hours.
• Fifteen minutes before baking, preheat the oven to 375*F. Line 2 cookie sheets with wax paper or lightly grease them with butter or veg. oil.
• For the glaze, lightly beat the egg with a fork. Use a pastry brush to apply the glaze to the outside of the roll. Using a thin, sharp knife, carefully cut the rolls into pieces about 1 1/4" long.
• Place the rugalah about 1" apart on the cookie sheets.
• Bake the rugalah until golden, about 25 minutes.(Some of the jam will ooze out and start to darken.) Use a spatula to remove the rugalah from the pan immediately and place them on a rack to cool. When they are cool, place them in an airtight container for a day before serving so that the taste and consistency have a chance to settle.
• Makes 30 pieces.

NUTELLA RUGELACH

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour.
• Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
• In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
• Preheat the oven to 350°. Line baking sheets with parchment paper. On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Spread evenly with nutella (it may help to have the nutella a bit melted so it doesn't tear the dough while spreading). Sprinkle with one-third of the walnut mixture. Gently press ingredients into dough with your fingers.
• Cut the round into 16 equal-sized wedges (triangle shaped like pizza slices). Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg white. Bake until golden brown, 25 minutes.

RUGELACH

Steps:

• Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
• When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
• Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
• Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
• Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
• Mix together 1 tablespoon each of sugar & cinnamon & set aside.
• Roll each wedge gently, starting at the wide part & ending at the point.
• Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
• Bake 30 minutes or untl golden brown, then cool before serving.

RUGELACH

Steps:

• Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.
• Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
• Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
• Whisk 1/2 cup sugar with cinnamon.
• Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
• Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)
• Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.

RUGELACH

Steps:

• Cream butter, cheese, and zest with a mixer on medium speed.
• Sift dry ingredients and add; blend just until incorporated (use a wooden spoon if hard to mix).
• Shape dough into a thick log and divide into three 8-oz. portions.
• Wrap each piece in plastic and flatten into a disk.
• Chill dough overnight before using.
• Preheat oven to 350°; line baking sheets with parchment paper.
• Prepare (but keep separate) walnuts, cinnamon-sugar (mix 3/4 cup sugar with the 1 TBS cinnamon), melted butter, egg-water wash (mix egg with the 1 tsp water), and sprinkling sugar.
• Lightly dust work surface with flour.
• Flatten a chilled dough disk lightly with rolling pin, then roll it into a 12" circle, 1/8" thick.
• Flip dough often to prevent sticking.
• Ragged edges are normal.
• If there are big gaps in the dough, just trim off a little dough from another area (any place it goes over 12") and patch it in inches.
• Lightly brush the dough with melted butter; sprinkle 1/4 cup cinnamon-sugar over the entire surface.
• Then sprinkle 1/3 cup chopped walnuts on the sugar.
• With the rolling pin, gently press the nuts into the dough all the way across the circle-this will help keep the nuts in place when you roll up the cookies.
• Use a pizza wheel to cut 16 wedges-first cut the circle in half, then in half again to make quarters. Now cut each quarter in half, then again to make 16.
• Starting at the wide end of a wedge, roll it to the center of the circle to make a crescent.
• Place on a prepared baking sheet, point down, spacing 1" apart.
• Gently brush cookies with egg wash and sprinkle with sugar.
• Bake 20-30 min., or until brown, rotating pan halfway through baking.
• Cool rugelach on racks.
• **Special Tip**:
• Rugelach rules are minimal-here is how to roll, assemble, and bake.
• Rolling: It's fine if you don't roll a perfect circle (I can't!). The dough will crack at the edges- that's okay! Once the round is roughly 12" across, patch gaps with dough trim from the sides.
• Assembling: Don't skimp on cinnamon-sugar and nuts when assembling rugelach. You'll think it's overloaded inside, but most of the cookie's flavor comes from the filling. Coarse sugar sprinkled on top makes festive-looking rugelach, but if you don't have it, just use a good amount of regular sugar.
• Baking: Of these three rules, baking is most critical. Rugelach must be baked long enough-they're thick in the middle and will take longer to bake than most other cookies. Your goal is a cookie with rich browning all the way around-but not too much!

RUGELACH

Steps:

• To Make the Dough:
• Let the cream cheese and butter rest on the counter for 10 minutes-you want them to be slightly softened but still cool.
• Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds-don't work it so long that it forms a ball on the blade.
• Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 1 month.)
• To Make the Filling:
• Heat the jam in a saucepan over low heat, or do this in a microwave oven, until it liquefies. Mix the sugar and cinnamon together.
• Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
• To Shape the Cookies:
• Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
• On a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
• Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
• Getting Ready to Bake:
• Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
• To Glaze:
• Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
• Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

RUGELACH

Steps:

• Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
• On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

RUGALACH

Steps:

• Preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper and set aside.
• In a small bowl, whisk together 1/2 cup of the sugar with the cinnamon; set aside. In a separate small bowl, combine the agave nectar and coconut oil and stir until thoroughly incorporated. Set aside.
• Dust a clean work surface and a rolling pin with the rice flour. Place about one quarter of the dough on the work surface and roll it out to form a 1/4-inch-thick rectangle. Transfer the dough to a piece of parchment and place it in the refrigerator to chill while you roll out the remaining dough in the same fashion. Place the second rectangle of dough in the refrigerator to chill.
• Place 1 portion of chilled dough on the work surface with a long side facing you. Spread 1/4 cup of the preserves or jam onto the dough. Sprinkle 1/4 cup of the raisins over it, followed by 1/4 cup of the walnuts, if using, and 2 tablespoons of the cinnamon-sugar mixture. Roll the dough into a tight log. Transfer it to a baking sheet, then pinch the ends closed. Repeat with the remaining dough, arranging the logs 1 inch apart on one of the prepared baking sheets. Brush the logs with the agave mixture and sprinkle each with the remaining cinnamon sugar. Using a sharp knife, make 3/4-inch-deep cuts crosswise in the dough at 1-inch intervals, making sure not to cut through to the bottom. Repeat with the remaining dough.
• Bake for 15 minutes, rotate, and continue to bake for another 10 minutes, or until the logs are golden brown. Let stand on the baking sheets for 20 minutes, then transfer the logs to a cutting board and slice the cookies all the way through.

RUGALACH

Steps:

• Dough: Preheat oven to 375 degrees.
• Mix butter with dry ingredients until sandy. Crumble yeast into cream and stir in the yolks. Combine wet ingredients with dry ingredients to make a dough and chill it for 3 to 4 hours or more. Roll out 1/3 of the pastry thin, into a circle.
• Filling: Combine sugar, cinnamon and nuts and sprinkle onto the dough. Dot with golden raisins.
• Cut into triangles and roll up starting at the wide end and place on a greased cookie sheet, point side down. Repeat with remaining dough. Let rise 30 minutes at room temperature. Bake for 15 to 20 minutes or until light golden brown.