Posted tagged ‘rolls’

Home Restaurant and Cafe

January 24, 2012

I have been wanting to try Home Restaurant and Cafe for several weeks.  Since I heard they do everything locally sourced and completely homemade I have been intrigued.

When I tried it this weekend with some friends, I was not disappointed.  The extra effort put into using local sources really paid off.  The first thing I noticed about my food was that it was just fresher tasting than any other restaurant in town.  Especially the bread, which is literally made from scratch only a few hours before you order it.  The Bulgogi Cheese Steak I ordered came on a french roll that was so soft I could swear it was made only minutes before.

The Bulgogi meat was also wonderfully fresh and delicious.  What is Bulgogi cheesesteak, you might ask.  Well it is a Korean way of preparing meat that involves marinating the meat for hours in a special sauce to improve flavor and tenderness.
My wife ordered the pasta salad, which she reports is the best she ever had.  She said, “unlike some places that overuse mayonaise, this one is just right.”  The pizza also looked very appetizing on home made crust.  For dessert I tried the homemade chocolate pudding which was incredibly rich.

The only problem is, it is small.  We took a group of six and took up most of the restaurant.  I hope that in the future, Home prospers enough in Bowling Green to move to a larger location.

Overall I give Home 4 out of 5 stars.  The food is excellent and as fresh as is possible.  However, I like to take groups to eat and I feel like my small group of six was a burden on the restaurant due to the small size.

Home Cafe & Marketplace on Urbanspoon


Yeast Rolls

December 28, 2011

As you can probably tell from my past posts, I have been on a real bread kick recently. This is the easiest yeast rising recipe I have found so far. The rolls yielded are delicious, but very dense almost like another biscuit recipe.


  • 2 packets (4 1/2 teaspoons Fleischmann’s active dry yeast.
  • 1 cup warm water (warm from the faucet)
  • 1/4 cup sugar
  • 1/4 cup lard (You can substitute shortening, or 1/4 stick of butter.)
  • 2 3/4 cup Self rising flour.  (That’s right self rising flour in a yeast recipe.)


  1. In a large bowl, dissolve yeast in water.  I like to mix it with my fingers so that I can feel that the yeast is all dissolved.  You will know when you feel only water and no grainy yeast.
  2.  Add lard and sugar and mix well.
  3. Gradually add flour while mixing.  You may not have to add all of the flour.  You will know you have enough flour when the dough clings to the beater.
  4. On a lightly floured surface work the dough by patting down and folding.
  5. Pull apart and place in muffin pan.
  6. cover and let rise for an hour and a half.
  7. Bake at 375 for 10-15 minutes.