The mad holiday dash is right on our doorsteps, making now the time to get serious with your menu planning. Assuming it’s fallen with you to do the cooking yet again (lucky you!), you’ll be dusting off your old recipes and doing the usual inventory management.
At some point, you’ll face the same dilemma as millions of other households:
Do I go for store-bought dinner rolls this year, or make the effort to bake my own?
Frankly, it’s not really an option in my home. If I produce a batch of store-bought dinner rolls at this time of year, I’d be exiled. Disowned. Disgraced for all eternity.
All of which is actually quite the compliment, as my dinner rolls tend to be the hit of the whole shebang. Fresh from the oven, fluffy as can be and drenched in butter, they’re epic…period.
But what I can say for sure is that it wasn’t always this way. I had to experiment with dozens of different recipes before nailing it with this one formula. Mostly due to the fact that unlike most, I prefer baking dinner rolls with no yeast.