Lucky Baloney Egg Rolls Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion, celery and salt and cook until soft, 5 to 7 minutes. Add the garlic and caraway and cook for another minute. Add the pastrami and cook until heated. Turn off the heat and stir in the shredded cabbage. Season with soy sauce, apple cider vinegar and black pepper. Taste and adjust as desired.
• Mix together the flour and 1 tablespoon water in a small bowl to form a paste (it will act as your glue). To fill an eggroll, orient a wrapper in front of you like a diamond. Spread a horizontal line of filling across the bottom half of the wrapper, then fold the bottom corner up over it. Fold in the outer sides, then roll up the rest of the way, sealing well with the flour paste. Repeat with remaining wrappers and filling.
• Heat 1/2-inch canola oil in a heavy bottomed pot to between 360 and 370 degrees F.
• Fry eggrolls until the outsides are golden brown, turning once, for a few minutes on each side. Transfer to a paper towel or wire rack, let cool slightly and serve with mustard.

Steps:

• For the dough: Combine the butter, milk and orange juice in a small saucepan over low heat and cook, stirring gently, until the butter is just melted. Remove from the heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave.)
• Combine the flour, granulated sugar, instant yeast, salt and cinnamon in a large bowl or bowl of a stand mixer fitted with a dough hook and whisk to combine. Add the milk mixture and eggs, then mix with the dough hook until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, this can be mixed in a large bowl and turned onto a work surface to knead by hand.) Transfer to an oiled bowl, cover with plastic wrap and allow to rise until the dough has doubled in size, about 1 hour 30 minutes to 2 hours.
• Meanwhile, make the brown sugar filling and caramel.
• For the brown sugar filling: In a small bowl, combine the brown sugar, cinnamon, salt and orange zest and rub together with your fingers until everything is evenly combined. Set aside.
• For the tahini caramel: In a 3 1/2-quart enameled braiser over low heat, add the brown sugar, milk, tahini, butter and salt. Whisk to combine. Increase the heat to medium and bring to a boil. Allow the caramel to boil until it begins to darken in color, 2 to 3 minutes. Remove from the heat and add the vanilla. Allow to cool until it is just warm to the touch. (Alternatively, the caramel can be prepared in a small saucepan and transferred to a greased 9-by-13-inch baking dish.)
• For the assembly: Turn dough out onto a lightly floured surface and roll out into a 10-by-18-inch rectangle. Schmear the softened butter evenly over the entire surface of the dough with a 1/2-inch border at the top only, then sprinkle over an even layer of the brown sugar filling mixture. Roll up the dough (the long way) into a tight roll and pinch to seal. Slice into 12 even pieces and space evenly in the pan with the cooled caramel. At this point you can cover and refrigerate overnight or cover with plastic and proof at room temperature until puffed up and doubled, about 1 hour to 1 hour 30 minutes. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Bake until rolls are golden (begin checking at 38 minutes). Remove from the oven and allow to cool for a few minutes, but not completely. Carefully invert the rolls onto a serving dish and garnish with sesame seeds and flaky salt. Eat while warm. The caramel rolls will keep in an airtight container at room temperature for up to 2 days.

Steps:

• Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and yogurt. Using a rubber spatula, give it a mix to just combine. Place the bowl on the stand mixer and mix with the dough hook on medium speed, scraping down the sides of the bowl and hook as necessary. The dough will be soft and smooth, but sticky, and will pull away from the sides of the bowl when it has mixed long enough, 12 to 15 minutes. Transfer to a large, oiled bowl, cover with plastic, and allow to rise at room temperature until doubled in size, 1 1/2 to 2 hours.
• Grease a 9-by-13-inch baking dish with the butter and dust all over with the cornmeal, tapping out any excess.
• On a cornmeal-dusted surface, roll out the dough to a rectangle that is roughly 20-by-10-inches and just under 1/2-inch-thick. With a small, offset spatula, spread 1 side with an even layer of strawberry jam, leaving a 1/2-inch border at the top. Repeat with the blueberry jam on the other side. Roll up into a tight log and pinch the edges to seal. With a sharp knife, slice into 12 even rolls. Place alternating rolls in the prepared baking dish and cover with plastic wrap. Refrigerate overnight (anywhere from 8 to 12 hours is fine; try not to exceed 14 to 16 hours) or let rise at room temperature for another until doubled in size, 45 minutes to 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for an hour (unless they proofed at room temperature). Remove the plastic wrap, brush the tops with the egg wash. Bake until the rolls are a deep golden brown and the top feels hollow when you tap on it, start checking at 25 minutes.
• While the rolls are baking, prepare the Glaze (recipe follows).
• Remove the rolls from the oven and cool for 10 minutes. Drizzle over the glaze and serve. These can be stored in an airtight container on the counter for a day or so (reheat in the microwave).
• Combine the powdered sugar, yogurt and salt in a bowl and whisk until smooth.