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Congratulations! You have successfully made delicious, homemade dinner rolls. After gathering all your ingredients, you proofed the yeast, kneaded the dough, shaped the rolls, baked the rolls and now that the rolls have had sufficient time to cool you get to taste the rolls. They have a hint of crispness to the crust and a soft interior. You can see the color difference in the rolls that are brushed with egg (top left, in the photo) and those that were not (all the others). The rolls brushed with egg bake up darker in color, though the egg does not add anything to the flavor of the roll.
Eat these with butter and jam, or use them to mop up gravy. Enjoy!
[Photo by Nicole Weston]
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1-29-2006 @4:16PM Huffy said... Goodness, whatever shall I do with the fresh quart of buttermilk I bought yesterday??!? Thanks, Nic, for the Cooking Live tour of your delicious-looking rolls; a batch of my own will nicely compliment the braised short ribs I'm planning for dinner.
Huffy
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