I spent the rest of my available free time continuing to work on a cro-tat doily. I want to get it done in time to include it as a potential reward for the students who have consistently been turning in journal entries in my small senior class (which meets for the last time on Thursday). I had earlier asked the students what they might want as rewards, but they had absolutely no ideas, so I thought I'd bring a selection of small items and let them choose.
I also wanted to mention the Urawaza Cooking recipe for five minute bread roll dough that aired last week. The dough is ready to bake in five minutes because it substitutes silken tofu for yeast, and thus doesn't need to rise. (It puffs up while baking.) It can be eaten plain, but the selling point is that the mild flavor goes well with a variety of toppings (if you make it like pizza) or fillings (if you wrap it like a calzone).
In a bowl, break up the tofu, then dump in all the other ingredients and mix with your hand, first ruffling it with your fingers and then kneading until it forms a dough. Break into the desired size and shape on a floured surface, adding toppings or fillings. Bake for 15-20 minutes. (It doesn't specify a temperature, but probably 350° or so would work.) You can coat with beaten egg before baking if desired to make the surface shine.