by Food52
• December 10, 2010
• 12 Comments
Between now and next Thursday at midnight, we want to see Your Best Dinner Rolls! For more details and to enter the contest, go here.
We love cooking, and we hope you'll hang out with us at Food52!
Let's just say people aren't happy
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Comments (12)
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over 6 years ago Waverly
Yum. I will also be "observing" this week and looking forward to all of the great recipes.
over 6 years ago MyCommunalTable
Just to clarify that I read it correctly... it has to be yeast rolls? No rolls without yeast, correct? Thanks for taking the time to clarify for me.
over 6 years ago Food52
This is from your friendly editors at Food52.
Correct -- yeasted rolls only for this contest. But feel free to share a non-yeasted recipe on the site anyway if you've got a good one -- we'd love to see it!
over 6 years ago Lizthechef
Whoa, now a non-yeasted is OK a la Wild Card? I like clear boundaries and structure, being left-handed and oppositional at heart ;)
over 6 years ago Food52
This is from your friendly editors at Food52.
We just mean that we'd love to see non-yeasted rolls shared on food52 -- some folks may not realize that recipes can be submitted at any time without entering them in any contest (and we love when they are!). And yes, this pool is where we often look for hidden gems for Wildcard winners.
over 6 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Will rolls requiring an overnight rise be considered? (I can see how the time constraints for testing might necessitate their exclusion.) Many thanks. ;o)
over 6 years ago Food52
This is from your friendly editors at Food52.
Overnight rise could work -- more than that might get tricky.
over 6 years ago Kayb
OK. Question. My tried-and-true roll recipe is one I got from someone else. I have not tweaked it. I wouldn't dare, as you don't go messing with perfection. May I go ahead and enter it, complete with extensive attribution (the story of where it came from is part of why I love these rolls so much)?
over 6 years ago Food52
This is from your friendly editors at Food52.
Please do -- we'd love to see them! (assuming your source would be comfortable with sharing) Extensive attribution, always a good thing.
over 6 years ago Lizthechef
Another "watch and learn" week for me - hopeless when it comes to roll-making/baking.
over 6 years ago aargersi
Abbie is a trusted source on General Cooking.
me too! hide-n-watch week!!!
over 6 years ago Sasha (Global Table Adventure)
Mmmm looking forward to seeing these entries! :)
Showing 12 out of 12 comments