I build cloud-based systems for startups and enterprises. My background in operations gives me a unique focus on writing observable, reliable software and automating maintenance work.
I love learning and teaching about Amazon Web Services, automation tools such as Ansible, and the serverless ecosystem. I most often write code in Python, TypeScript, and Rust.
B.S. Applied Networking and Systems Administration, minor in Software Engineering from Rochester Institute of Technology.
Source: Better Home and Garden Magazine
In a medium saucepan combine milk, cut-up butter, honey, and salt. Stir while heating to 120-130 F.
Add warm mixture to flour and active dry yeast in a large bowl.
Add eggs. Beat with a mixer on medium 0.5 minutes. Beat on high for 3 minutes.
Beat in whole wheat flour, quick-cooking rolled oats, and toasted wheat germ.
Beat in remaining all-purpose flour as much as possible, stirring in final portion by hand.
Turn dough onto floured surface. Knead for 5 to 8 minutes until smooth and elastic. Shape into ball.
Place in buttered bowl, turning to coat. Cover and let rise until doubled, 60-90 minutes.
Punch down dough. Rest covered 10 minutes.
Line baking sheet with parchment. Draw a 12 inch circle on parchment. Flip paper marked side down.
Divide into 6 portions, then divide each portion into 6 pieces for a total of 36 balls. Pinch edges under to form tight rounds.
Arrange 22 outer balls on circle perimeter, and 14 inner balls about 1 inch inside. Cover and rise for 30 to 45 minutes.
Preheat oven to 375 F.
Whisk egg and water. Egg wash the rolls.
Sprinkle with mixture of white sesame seeds, black sesame seeds, chia seeds, and flaxseeds.
Top with fresh herbs (oregano, thyme, rosemary, and/or sage), finely chopped.
Bake 18 minutes until golden brown. Optionally, garnish with additional fresh herbs before serving.