I made these last winter, but I thought you needed them again. These rolls are from the King Arthur Flour All-Purpose Baking Cookbook, and they are so, so good. I recently bought yeast in a large jar, rather than just in those tiny packets, and I don’t regret it.
I feel like making rolls or bread on a whim is now possible, and there is just so magical about baking – you feel like you’re creating something from nothing. One second you have a blob of dough, and the next you have a crusty bread ready to go with your dinner.
These rolls came together easily thanks to my mixer (which is a bonus, because I hate touching flour!) and the recipe made 16 rolls – so many that I had extras to use for a dinner party last night where they were a heat reheated (they reheat AWESOMELY.)
I tried to find the recipe on King Arthur’s website, but it wasn’t there, but I did find it on Mel’s Kitchen Cafe. The crusty Parmesan breadcrumb topping is so worth it and adds a little crunch – my fave thing. I used cheddar cheese inside, but I suspect you could use any kind you had, and honestly I think you could even go without the cheese and these bad boys would still be a crowd pleaser!
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