Heavenly Oatmeal-Molasses Rolls
Monkeymom's ingredient list: molasses, egg, yeast, flour, milk, butter, brown sugar and rolled oats.
First, you proof the yeast in a little lukewarm water with a pinch of sugar.
We used a mixer with a dough hook to make the dough, but you can easily do it by hand, as monkeymom suggests.
Molasses: black as tar, and great for flavor.
Our yeast proofed beautifully.
Once the rest of the ingredients have been incorporated, it's time to add the flour. We found that we needed a tiny bit more than the recipe called for, but you may not -- bread requires flexibility...
It reminded us of gingerbread dough at this stage.
A quick knead, and Amanda shaped it into a smooth ball for its first rise.
We put it in the fridge for a few hours in an oiled bowl.
Once it had risen (not too much), we punched it down and divided the dough into 12 equal pieces.
We followed monkeymom's technique of flattening each piece of dough and then tucking the edges under to form smooth balls.
We nestled them into a cake pan, with a little breathing room for the second rise.
Some butter...
and a dusting of oats.
After another hour and half or so, this is what they looked like. Time for the oven!
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Author Notes: I wasn’t a bread maker before I joined food52. I caught the bug after trying AntoniaJames’ Buttermilk Oatmeal bread. I’ve explored many different types of breads and rolls since then. This one is an adaptation of a recipe for oatmeal bread from the James Beard Foundation website, which I checked out after Stephanie Bourgeois’ cook spotlight. When I tried it, the subtle depth of flavor from the molasses really surprised me. Even if you aren’t an experienced bread maker, don’t fear. The steps are straightforward and the dough is a dream to handle (no kneading). It is also very flexible because the 1st rise in refrigerator can go as little as two hours to overnight. One of the changes I made is to really up the butter because I love buttery rolls! Rolling up each roll helps give a nice and shred-y texture when you pull the rolls apart. And don’t pass on brushing the baked rolls with butter after they come out of the oven. The smell of the hot rolls and butter is heavenly, hence the name. - monkeymom - monkeymom
Food52 Review: Monkeymom's supple, rich rolls have just a hint of sweetness to them -- they're chewy and tender and full of deep flavor from the molasses, but versatile enough to complement (rather than overwhelm) a variety of main dishes. We love the ease of the first refrigerator rise, and these are virtually guaranteed to come out looking beautiful, with their butter-slicked and oat-flecked tops. - A&M - A&M
Serves 8-12
- 2 teaspoons active dry yeast
- 1 tablespoon dark brown sugar
- 1/4 cup lukewarm water
- 3/4 cups milk
- 3/4 cups rolled oats
- 1/2 cup butter cut into cubes
- 2 tablespoons molasses
- 2 teaspoons salt
- 1 egg
- 2 1/2-3 cups flour (unbleached all-purpose or bread flour)
- 2-3 tablespoons melted butter for brushing tops of rolls
- Dissolve yeast in 1/4 cup lukewarm water with a pinch of sugar. Let stand until bubbly. If it doesn’t get bubbly, throw it out and get some new yeast.
- Scald milk then add it to the butter in your mixing bowl. When butter has melted, add brown sugar, rolled oats, molasses, and salt. Blend thoroughly and cool to lukewarm.
- Add egg and mix well. Add the yeast and mix to incorporate it. Then mix in 2 ½ cups of the flour. Add what you need to of the remaining ½ cup of flour until the dough loses its sheen. Let rest for 10 minutes.
- Scrape the dough out of the mixing bowl and put it in a greased bowl. Turn to coat and cover with plastic wrap and refrigerate for a minimum of two hours. It can sit overnight as well. It doesn't rise a lot.
- Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly. Cut dough into 12 balls. Press each ball into a flat rectangle with your fingers, then roll up and tuck ends under. Place seam-side down in a well-buttered 9 inch round pan. Brush all over with ½ of melted butter and sprinkle with a little of the rolled oats. Let rise until doubled in size in a warm place, about two hours.
- Preheat oven to 350° F. Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. The internal temperature should be 190 degrees. Remove from the pans and brush generously with remaining melted butter. Let cool on a rack for 5-10 minutes.
- Serve warm…with salted butter!
- Your Best Dinner Rolls Contest Winner!
Tags: Holidays
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about 1 month ago Green Rider
This is going to be a delightful addition to our after Passover meal tonight!
about 1 month ago ChefWithAKnife
Make them. They are so awesome. You don't have to deviate from the recipe. It's pretty much perfect the way it is.
about 1 month ago littlesister
I made these last night to go with my Easter dinner and they were awesome. They reminded me of the yeast rolls I used to eat as a child - so good! And I can't wait to eat them with my leftover ham! I'll make these again.
2 months ago ChefWithAKnife
I now make these at least twice a week. I make them with half whole wheat flour. These are SO delicious! Thank you so much for a new recipe!!!!
2 months ago PritiA
This recipe looks yummy. Can I replace the egg with something else? Thank you.
2 months ago monkeymom
Hi there. You can leave the egg out. The bread will be less rich but still be good!
2 months ago Ceege
Since I found this recipe, I have made it many many times. The texture of these rolls are great and the taste is wonderful. I substitute one cup of whole wheat flour for some of the white AND I always use bread flour for the remaining flour. They are simple to make and I keep a bag in my freezer - just pull out one or two at a time, cut in half and run under the broiler for a minute or two. (Great this way for breakfast). Also, for a GREAT topping, mix 1/2 cup butter (no oleo) and 1/2 cup good honey. Have both ingredients at room temp. before mixing. This is one of the best honey butters that I have ever tasted. Anyone out there debating about making the rolls, I would say, get out the stuff and start baking them today. You won't be sorry. (P.S. After the first time, I decided to eliminate the oatmeal that goes on top of rolls as they just tend to fall off and make a mess of your dinner table)
4 months ago Margaux Meyer
Fantastic bread-- I've made it twice in the same week. Both times I've replaced about half the flour with whole wheat flour-- recipe is still delicious and palatable to my non-whole wheat friends. Highly recommend.
about 1 year ago Saccharine
Made this for my house-warming party the other day and all my guests love it! It's so easy to make (with the help of my kitchenaid of course!) and the rolls are so soft! Will definitely make it again and maybe a spiced version:)
about 1 year ago SaucySabrina
Delicious! Love the texture of oatmeal and the depth of molasses.
over 1 year ago pulcinella #1
Mine looked exactly like the photo. Could you have cooked them a little longer to make sure they brown on top? I especially love the texture of these rolls and the way they pull apart.
over 1 year ago Shannon829
I made these rolls that othe day. The flavor was good however the color of the rolls were very disappointing. The rolls came out very pale, just a hint of brown, not like the picture at all. I did brush the rolls with butter and made sure the oven temp was accurate. Thoughts as to why??? Did you also put an eggwash on top?
over 1 year ago monkeymom
Hi there. I do not put an egg wash on top. DIfferent types of molasses might affect how dark the dough is. I generally use Grandma's, which results in a dough about the color that is in the slideshow. The only problem I have with how the rolls turn out is when I've baked them in an aluminum pan....it never gets hot enough. So I generally do it in a dark heavy pan or a glass dish. If you like more molasses flavor you could also try 3Tbsp of molasses and reduce the brown sugar.
over 1 year ago Brenzo
Thanks! Mine came out a bit heavy, but I really enjoyed the flavors. Can't wait to try again.
over 1 year ago sygyzy
Is there any way to pre-make this and bake the next day? At which part would you refrigerate the dough? I am guessing before it proofs; the cold will stop it. Yes?
over 1 year ago monkeymom
Hi sygyzy. You can leave the dough in the refrigerator overnight then shape and rise the rolls the next day and bake. The interesting thing about this recipe is that the bread proofs just fine in the fridge whether it is for a couple of hours or overnight. It doesn't rise a lot but the final product is still light.
over 1 year ago pamelalee
For over 30 years I've been trying to make the perfect yeast roll. I knew it wasn't just about finding the perfect recipe because my mother-in-law's potato rolls were flakey and tender every time she baked them, but I could never achieve the same results. This afternoon I tried your recipe, and as soon as I pulled a roll apart and saw the shred-y texture and then tasted the buttery flavor, I knew my search was over. Thank you for an amazingly easy and delicious recipe!
over 1 year ago monkeymom
I'm so happy that you liked them! Thank you for letting me know.
almost 2 years ago mcs3000
I finally made these Friday morning before work - aaa-mazing. The dough came together beautifully. Can't wait to make them again. Thank you!
about 2 years ago Tashie
i just made these with 1.5 cup of KAF white whole wheat and 1 cup AP flour. it worked great. i love how rolling them turns them into little rolls that can be pulled apart. very satisfying.
about 2 years ago cheese1227
Everyone who comes in contact with these simply just raves.
about 2 years ago Kitchen Butterfly
I made these....took them in to the office to rave reviews. I loved learning to make soft bread rolls - something I haven't done before, so thank you!
about 2 years ago pulcinella #1
My husband is the bread baker in the house, and since these rolls do plenty of rising we had time for a wintry walk on the icy shore of Lake Michigan today. These rolls were a real treat, much better than any restaurant rolls I've ever eaten!
Did anyone else have to let these rise and bake in TWO 9" baking pans?
about 2 years ago monkeymom
Hi there. I often now make 16-20 rolls in a rectangular pan that is probably about 9x11 inches. It depends on how many folks will be eating whether I make the smaller rolls or the larger. So glad you like them and thanks for letting me know!
over 2 years ago hobbybaker
I made these rolls this weekend and LOVED them! Thanks for a delicious recipe!
about 2 years ago monkeymom
Happy they turned out well hobbybaker! Thank you for your lovely comment.
over 2 years ago monkeymom
Ha! I'm so glad you tried making it yourself! I was going to make it for you next time we had you over. I'll have to plan something else instead :)
over 2 years ago bigmouthtofeed
These were AWESOME!! Thanks for making my first attempt at yeast bread so rewarding!
over 2 years ago thirschfeld
I bow to the dinner roll goddess and the only words that fit, " effing unbelievably wonderful" words I once heard Daniel Patterson say to Grant Achatz. Amazing. They are that good. Thank you.
over 2 years ago monkeymom
Wow, I am so happy that you enjoyed them! I'm glad to give back to the man who gave us the sugar cookie that is like crack...I'm jonesing for some now!
over 2 years ago thirschfeld
I am making these tonight to go with Sunday dinner. I am excited and can't wait till they are done.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Monkeymom, I made these today--we had a snow day--with white whole wheat flour. They were AMAZING. And so easy!! Thank you for such a great recipe!
over 2 years ago monkeymom
I'm so glad you liked them drb! Thanks for letting me know. I have to say that I long for apples in my gingerbread ever since I tried your ginger apple torte.
over 2 years ago nhou89
These healthy - looking bread tasted "heavenly" and I have just baked and shared with a group of friends/relatives tonight. Congratulations to your winning.
over 2 years ago monkeymom
Thank you!
over 2 years ago TiggyBee
Just now seeing this!! Big heartfelt congrats on these great rolls!!
over 2 years ago monkeymom
Thanks so much TiggyBee! Happy new year to you!
over 2 years ago Midge
Belated congrats monkeymom, your rolls look glorious. James Beard's oatmeal molasses bread was the first loaf I ever made (well, the first edible loaf). Look forward to trying these.
over 2 years ago monkeymom
Thanks Midge! That bread is really great, isn't it?
over 2 years ago beyondcelery
These are really incredible! I'm gluten-free, so I wasn't able to try your original recipe, but I made up my own involving your main ideas. Wow. Excellent flavors!
over 2 years ago monkeymom
So glad to hear that! Maybe you could post your version for other folks interested in the GF version? A GF dinner roll would probably be very popular. Happy New Year!
over 2 years ago beyondcelery
I've posted my version of the recipe on my blog here:
http://beyondcelery.blogspot...
Enjoy!
over 2 years ago Daphne
Wow! This is so cool! Great recipe and congrats monkeymom! Happy New Year too!
over 2 years ago monkeymom
Thank you so much Daphne! I made those cupcakes and they were so good, by the way. Happy New Year!
over 2 years ago lapadia
Happy New Year, monkeymom! I made your rolls (somewhere I posted that I was going to, can't find where that is) anyway, I made them in a large pyrex - 15 rolls, came out rounded slider size. This is a great recipe..."heavenly" is a great name, because that is what they are and I love the taste of the molasses...congratulations on becoming a winning baker here on Food52!!!
over 2 years ago monkeymom
Happy New Year to you lapadia! So glad the rolls lived up to their name and thank you so much for you good wishes!
over 2 years ago Sagegreen
Congrats, monkeymom. You were up against another great recipe, too! I look forward to trying these. Love the oatmeal.
over 2 years ago monkeymom
I agree completely! So many great roll recipes for every taste, I feel very fortunate indeed. Happy new year to you!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yahoooooo monkeymom! Such a great recipe! I can't wait to try it.
over 2 years ago monkeymom
You are the best mrsl! Thank you!
over 2 years ago Kitchen Butterfly
Congrats monkeymom...................I need to get a breadbaking. Have a blessed yea end 2010 and a superb 2011
over 2 years ago monkeymom
Back at you KB! I look forward to more of your lovely recipes and photos!
over 2 years ago Kayb
Congrats, Monkeymom! I have an urge to bake this weekend -- these may be "it"!
over 2 years ago monkeymom
Hope all goes well this weekend with your baking! Happy New Year!
over 2 years ago TheWimpyVegetarian
Many many congrats, monkeymom!! You are now officially a great baker. I tried these rolls over the holidays and they were just fabulous - and so easy to make. We'll be making these on a regular basis!! Really happy for you! Happy New Year!
over 2 years ago monkeymom
Thank you so much ChezSuzanne! I'm so happy you like them. I definitely think of you as a great baker...I have yet to take on ciabatta!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
WooHoo! No denying it - you are a bread baker now! Big congrats to you and you your mentor AJ!!!!
over 2 years ago lapadia
Agree 100% with aargersi! Congrats and Happy New Year...
over 2 years ago gingerroot
Woo-hoo! Congrats, monkeymom, I am so thrilled for you that these won! Happy New Year...I can't wait to try these.
over 2 years ago onetribegourmet
Congratulations!!!
over 2 years ago monkeymom
Thanks! Big congrats to you too!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Way to go monkeymom! AJ should be proud, too, since she was your bread-baking inspiration. It's almost like you both win!
over 2 years ago monkeymom
I very much do hope so! It is what I love about food52, learning from one another.
over 2 years ago TasteFood
Congratulations, monkeymom. What a great way to kick off the new year!
over 2 years ago monkeymom
Indeed, thanks so much TF!
over 2 years ago biffbourgeois
Stephanie is the Head Recipe Tester of Food52.
Congrats! Glad to have helped point you to your inspiration, albeit in a roundabout way.
over 2 years ago monkeymom
Can't go wrong with James Beard as an inspiration, right? Thanks for yours too!
over 2 years ago Lizthechef
Congrats and looking forward to seeing you in the New Year - miss my Bay Area foodie pals!
over 2 years ago monkeymom
Can't wait to see you again Liz!
over 2 years ago nannydeb
Congratulations monkeymom!
over 2 years ago monkeymom
Thanks so much nannydeb!
over 2 years ago cheese1227
Congrats!
over 2 years ago monkeymom
Thanks cheese!
over 2 years ago Angel
There's good, and then there's "OMG DON'T LOSE THIS RECIPE" Good.
This recipe is amazing. My husband who is complimentary, but never overy complimentary couldn't stop raving about this bread.
Thank you for sharing. We loved it!
over 2 years ago monkeymom
I'm so so glad you and your husband loved it! Good thing food52 is always here to find it!
over 2 years ago Waverly
Your rolls were a big hit. I have made bread a few times but never refrigerator rolls. Your recipe was easy to follow especially after viewing Amanda and Merrill's video. Thank you!
over 2 years ago monkeymom
I'm so glad to hear they worked well! I love the videos, they are really helpful and fun to watch. Thanks for letting me know!
over 2 years ago Waverly
AND, congratulations on your win!
over 2 years ago kaykay
Yeah! Congratulations. These were so delicious. How lucky am I that we live so close to each other that I get to try many of your new creations right out of the oven?!! You can't ever move out of the neighborhood.
over 2 years ago monkeymom
Ditto to you! Thanks for taking care of our fish!
over 2 years ago hummingbirdap
I love lots of butter in rolls... Yummy!
over 2 years ago monkeymom
These were semi-inspiried by super buttery rolls at a restaurant called Canteen in SF. They have the ultimate buttery rolls!
over 2 years ago Waverly
Congratulations on being a finalist. These rolls sound so good! I have saved them and look forward to making them.
over 2 years ago monkeymom
thanks so much Waverly!
over 2 years ago wssmom
I cannot wait to make these for Chistmas dinner!!
over 2 years ago monkeymom
Hope these were good wssmom! We had them Christmas eve!
over 2 years ago Lucy Lin
The healthiest and "good" rolls that I have ever made and tasted! Thanks.
over 2 years ago monkeymom
Thank you Lucy!
over 2 years ago La Panadera
I made these a couple days ago and they are wonderful! My husband ate them all...I'm kinda mad at him right now.
over 2 years ago monkeymom
This is one of the best compliments I've ever gotten. Thank you!!
over 2 years ago thirschfeld
Congratulations! Told ya.
over 2 years ago monkeymom
:) You sure did. It is humbling...your rolls are true beauties. Heck, all your recipes are amazing. I remember you posting a headnote when you mentioned "hot rolls in the oven" and I've often thought of that image when making bread for the family.
over 2 years ago TasteFood
Congratulations, monkeymom! These look fabulous and easy - a perfect combination.
over 2 years ago monkeymom
Indeed, TasteFood, very easy. Thanks!
over 2 years ago katiebakes
These look delicious!
over 2 years ago monkeymom
Thanks so much katiebakes!
over 2 years ago lapadia
Right on, monkeymom...and congrats on the EP, too!
over 2 years ago monkeymom
Happy Birthday to you lapadia! I hope you had a great day!
over 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I've had my eye on these beauties for a while, they look fabulous. Congrats!
over 2 years ago monkeymom
Thanks fiveandspice! It is so cool to see Sarah's picture of them!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats, monkeymom! These rolls are definitely mouthwatering to look at, and I bet they smell and taste even better.
over 2 years ago monkeymom
Thanks! I really thought your caramelized shallot rolls looked amazing.
over 2 years ago gingerroot
Yipee! I am so thrilled for you, monkeymom! Congrats on the EP and for being a finalist...I had a feeling about these beautiful rolls. I can't wait to try them.
over 2 years ago monkeymom
Thanks for the good wishes gingerroot!
over 2 years ago melissav
WooHoo Monkeymom. These look amazing.
over 2 years ago monkeymom
Thanks so much melissav!
over 2 years ago Sagegreen
Congrats on being a finalist! Yay!
over 2 years ago monkeymom
Sagegreen, thank you for your lovely encouragement!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Congrats, monkeymom! I'm pleased beyond words to know that I had something to do with your wanting to learn to bake bread! (And would this ever have happened if we hadn't met at the first-ever-anywhere food52 potluck??!) My boys love this flavor combo, which I've never put into rolls, so I am really looking forward to making these soon. I bet they'd be really tasty with a hearty winter soup that's been splashed generously with a nice vinegar. Mmmmm. I can taste them now. ;o)
over 2 years ago monkeymom
AJ, thank you! These definitely would not have been possible without you! Your soup was the 1st recipe on food52 that I tried and your bread was one of my first successes with bread. I am very happy to share this week with you!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yippeee, monkeymom!! These are on the "must try" list! Congrats and good luck!
over 2 years ago monkeymom
thanks so much mrsl! I just loved the look of your crusty peasant rolls, I can't wait to try them too!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Woo-hoo! Congratulations, monkeymom! I can't wait to make these!
over 2 years ago monkeymom
thank you drb! It is very thrilling!
over 2 years ago Soozll
My husbands late Aunt used to make a very similar roll, they were so delicious. I tried to get the recipe from her, but she was one of those bakers that bakes by her senses and I had no access to her to watch/learn at her side. So glad you entered these and congrats on being chosen! Can't wait to make them.
over 2 years ago monkeymom
Thank you so much soozll! I do hope they come close to what you remember (though that is often so hard to achieve)!
over 2 years ago arielleclementine
congratulations on being a finalist! these look super-terrific!
over 2 years ago monkeymom
thank you dear friend!
over 2 years ago thirschfeld
and the winner is. Wonderful rolls and I am glad you where inspired by AJ to start making bread. I am guessing these get gobbled up pretty quickly by the little ones.
over 2 years ago monkeymom
thanks so much. It has been a tough negative week so I so appreciate your kind words. Lots of wonderful rolls this week, I'm totally in awe of my food52 comrades!
over 2 years ago TheWimpyVegetarian
I haven't had a chance to be on food52 the last few days, so am just now catching up on the breads. These look just amazing, mm. I love how they sound, and your pictures are beautiful. I want to climb inside them and eat all the bread up!!
over 2 years ago monkeymom
Thanks CS! I've been eating the leftovers warmed slightly in the microwave. So great on these dreary days, they are like a cozy blanket!
over 2 years ago cowgirlculture
These look delish! So perfect and such a wonderful photo! I just joined hoping to branch out in my cooking skills and this is a very inspiring post! Have a great day!
over 2 years ago monkeymom
I'm so happy to hear that! They really are not difficult to make, I hope you try them.
over 2 years ago lapadia
These are great looking, monkeymom, and your right...butter is heavenly!
over 2 years ago monkeymom
yay to butter!
over 2 years ago TiggyBee
I just love this! I've been struggling with my rolls this week, trying to get that tricky yeast right! I'm definitely learning so much from everyone that's posted a recipe. Thanks monkeymom!!
over 2 years ago monkeymom
Tiggy, I love you! Thanks for the encouragement! I'm learning a ton too!
over 2 years ago TiggyBee
I love you back!! xox!! I so appreciate this great community of people here!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow. these look fantastic! Love the pics too. Very helpful to see the process.
over 2 years ago monkeymom
Thanks mrslarkin! I have been doing a lot of reading on the Fresh Loaf this year and I'm very visual. The pictures really help me tool
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
hmmmm...what's the Fresh Loaf?? I feel like I need this information!
over 2 years ago monkeymom
oh wow, it is a great website portal to amateur bread making! People have their own bread blogs and beautiful pictures of all types of bread. Really informative, a total nerdy (in a great way) site. http://www.thefreshloaf...
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh, my, I could totally see this turning into another addiction.. :) thanks for the link!
over 2 years ago Daphne
These look incredible, monkeymom, such a beautiful color. A teaspoon or two of molasses in the afternoon is often my pick me up!
over 2 years ago monkeymom
what a cool trick Daphne! I'll have to try it. With all the gingerbread around the holidays I'm seriously craving molasses...
over 2 years ago Daphne
Yeah, well this week it's been Tartine's glazed soft gingerbread tiles and Karen DeMasco's gingerbread cupcakes, just love molasses!
over 2 years ago monkeymom
oh, I so love everything at Tartine. Those tiles are so lovely. I'll have to try those cupcakes now for sure!
over 2 years ago Daphne
The cupcakes have guinness stout beer and cocoa powder, plus coffee in the icing. If you try them lets compare notes on the icing... it looks so pretty in the picture of her book, The Craft of Baking.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
yum, yum, yum....my stomach just grumbled looking at these!
over 2 years ago monkeymom
all these beautiful dinner roll entries give me a serious carb craving...I'm a sucker for bready things!
over 2 years ago Lizthechef
You inspire me - I think of you as a great baker. Had no idea you had been a novice when we were all in our previous lives pre-food52 ;)
over 2 years ago monkeymom
I'm so glad to hear from you Liz! thanks so much for the encouragement, I'm truly always inspired by the food52 community. It goes to show that we all start the journey somewhere and can enjoy a lot of good bread along the way!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Wow, I can smell these baking.
over 2 years ago monkeymom
thank you drb! that butter-y smell is so good...
over 2 years ago gingerroot
These rolls look amazing, monkeymom!
over 2 years ago monkeymom
thanks so much gingerroot!