Wanna impress your guests with the fluffiest dinner rolls ever? Why not double impress and serve them 3 different kinds: plain, garlic and pretzel. If you're the kind of cook that entertains for a big crowd, just feel free to make them in 3 different pans, which will yield a LOT of rolls. But if you're like me and tend to have 6, 8 maybe 10 people over max, then use my trick and make them all in one pan. The yield is 12 fairly large rolls, which in my household is plenty for a small dinner party. And if you have any left over, they make delicious sliders for lunch the next day...especially the pretzel ones! If you've never baked rolls before, dive on in... this recipe turns out wonderfully every time. Enjoy! —Jenya | BlueGalley
WHO: Jenya | BlueGalley is a contest vet, and her bucatini with with pork ragu won our contest for The Best Thing You Ate This Year.
WHAT: Rolls so fluffy, you could belly-flop right into them.
HOW: Knead together a super smooth yeasted dough enriched with milk and butter. Shape into big buns, squeeze into a 9-by-13, then brush 1/3 with garlic-herb butter, 1/3 with egg wash, and 1/3 with baking soda boiled with water (those’ll “pretzel” in the oven) before baking.
WHY WE LOVE IT: We can’t resist hot-from-the-oven rolls that pull apart into feathery, wispy, buttery tufts. It’s so easy—and smart—to customize the flavor of the roll with in the baking dish, that we’re dreaming of all sorts of combinations: Parmesan, cinnamon-sugar, curry butter… —The Editors