Photo by Daniel Berman/The AS Review

Shawna Leader/The AS Review

I’ll be honest: bread is time consuming. But what seems to be forgotten in laments over lost time is that a lot of bread making is hands-off. While the dough rises, you can squeeze in some time for homework or catching up on blogs. The same goes for any additional risings or the baking time. All that is required, beyond some basic kneading and stirring skills, is being there at the right time.

Maybe that’s why some people find making bread so intimidating—being in the right place at the right time is difficult no matter who you are. But trust me, it’s worth it when you realize that for the span of a couple of hours, your schedule is synchronized and makes sense. With finals fast approaching, seeing everything fall into place is priceless.

Pistachio Rolls (Adapted from “Beard on Bread” by James Beard)

What you’ll need: 1 package yeast; 1/2 cup, plus 1 tablespoon granulated sugar; 1/4 cup warm water; 1 cup warm milk; 1/2 cup melted butter;  3 to 4 cups flour; 3/4 cup coarsely ground shelled pistachios.

How to do it:

In a large bowl, combine the water, yeast and 1 tablespoon sugar. Let it rest for five minutes or until foamy.
Add the milk, 1/4 cup butter and 1/2 cup sugar. Add the flour one cup at a time until a dough forms.
Knead the dough for 10 minutes, then place it in an oiled bowl. Cover and let rise for one hour.

Preheat oven to 375 degrees.

Roll the dough flat on a floured surface. Spread the remaining butter on the dough and scatter the pistachios on top. Beginning at the bottom edge, roll the dough up. Cut the dough into 12 sections and place them on an oiled baking sheet.

Bake the rolls for 15 to 20 minutes or until golden brown on top.