It does sound lovely, except for the flat rolls, but enough mojitos and you're good, LOL. I love your description of your family, it sounds a lot like mine except we don't have a Mexican. Yet. Everyone from the college educated engineer to the police officer/firefighter to the old farmers, add a Jewish DIL on Elery's side plus his family from Tennessee and we've got a bit of everything. (grin) OK, the butterlake rolls recipe, easy as can be. Even San made a batch a few years ago and was successful and she told me she did NOT bake bread. Ever. This halves easily, I just use a whole egg, I don't try to halve it and I use all butter, no shortening. Butterflake Rolls 2 packages active dry yeast 2 cups warm water 1/2 cup sugar 2 tsp salt 6 to 6 1/2 cups flour 1 egg 1/2 cup shortening (use butter) 1/2 cup butter, softened. In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight. In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown. Yield: 4 dozen And congratuations on the "grown up" dinner, it sounds perfect to me. Annie

You could roll the dough out into a longish rectangle, spread one or more of the fillings in the center, then cut angled slashed strips of the dough from the outside edges to the center, but not cutting into the dough covered by the filling. Now, alternate placing the slashed strips across the filling in a sort of braid design. Brush the top with a beaten egg mixed with a TB of water. Sprinkle with sliced almonds if you have them. Bake in a medium oven (350-375) until golden brown and done on the bottom. While warm, drizzle with 10X powdered sugar mixed with milk and a little vanilla and drizzle this glaze all over the top of the braid. Feel better now? Teresa

Did this oven come with a new house? Was it a gift? I'm asking because it seems like the kind of thing serious bakers buy after they've already done a lot of work with bread rather than those wanting to avoid working with dough. Maybe it was bought for some other reason? Regardless, don't be afraid of dough. People have been baking bread and adapting it to the tools and conditions at hand for centuries. You take some flour and water, add a little salt and maybe introduce some leavening or not, and you can make a seemingly endless variety of things all called bread. If the pioneers made bread, you can make bread. If my 19 yr old video binging, game playing college student is learning to make bread, you can do it. Now, that said, it can be confusing. There are different schools -- traditional techniques that are still needed to make sandwich loaves and enriched breads (brioche, challah and such). That's where folks like me learned to make bread, and I think those skills and the comfort level with working with dough still serve you well when working with other types of dough. But there are a lot of people who have been introduced to making bread through no-knead breaed techniques -- and boy, , are there a host of books to consult on that. Artisan Bread in 5 Minues a Day is possibly the most approachable to the average person. I made some good bread with their basic recipe -- my son loved the ciabbatta. But there are literally dozens more. A lot of the recipes use Dutch Ovens, Lodge multi cookers or some other covered method (I've seen folks use a clay pot or metal bowl upside down on a baking stone to capture steam from the bread and get much of the result your CSO will give -- often without buying anything new. The only store bought dough I've ever seen is frozen white bread (Rhodes?) or Sister somebody's dinner rolls. I know some pizza places will sell you the pizza dough, and some bakers have had success buying some starter from a bakery, but that's all I've ehard of. That frozen bread dough is the opposite of anything that you would want to take advantage of your CSO. It is soft white dough designed to be baked in a loaf pan or possibly divided into soft rolls. It will never be a crusty artisan loaf -- and it sound like that is what you want from the CSO. I have a Wolf convection oven without the steam. I would trust their recommendations (maybe they have a basic recipe?) as a starting point. I'd never used a convection roast cycle before -- had always preheated to a high heat to sear and then reduced the heat when we put in the meat. The convection roast preset is a lower temp, but a bit higher than we'd used. Since this was different, we tried the preset. Roasts a whole chicken in an hour or a little more, crispy skin and juicy inside with no fuss. Our turkeys have been so easy and so good -- I digress, but hope you get the point. Explore the options. You should be very happy. You might find Artisan Bread in 5 Minutes a Day at your library (and it's on Amazon, including Kindle if not). I would suggest cecking that out and trying to work with what you already have before buying equipment (make half their recipe and you shoulf have something that will hold it without buying large bins or clearing a fridge to hold a 5 gallon drum). After trying it, you can see if you need to buy anything new. Very litle expense -- very little effort really, and you might decide you like woring with dough enough to try the old school stuff too. I like both.

@andersons21 - I only saw your reply now - sorry about that. Yes - by "put in water" I just fill the reservoir. (I don't have the plumbed in version of the oven.) I don't do it before preheating because somewhere in the Miele manual it mentioned that the oven works best with cold water. So I always add water at the last moment. Maybe they just meant not to use water that was sitting in your hot water heater. I have no idea. The manual is vague in many places. And yes on MaxiBroil -- the baking steel does reach a higher temp, and the oven spring is better. I use it for both pre-heating and the first cooking stage. When I've pointed an IR thermometer at the baking steel after preheating, it's something like 480-490F. I forget the exact figure, but it's significantly above 435F. I wish it got hotter too, but the interior of the oven is made very differently than a regular oven, so I suspect that's probably why it's limited. The same thing happens in the regular Miele oven (not steam) - the high broil settings let the baking steel reach significantly higher temps (~650F) than the highest setting on the oven (which I think is 575F). I have both ovens btw - and use the steel in the regular oven for pizza.