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!
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.
Will rolls requiring an overnight rise be considered? (I can see how the time constraints for testing might necessitate their exclusion.) Many thanks. ;o)
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)?
Join the Conversation
See what other Food52 readers are saying.