Since this contest calls for "yeasted" dinner rolls which typically tend to be heavier & more substantial, I decided to create a recipe that would incorporate both the properties of a yeasted roll as well as those that lean to the lighter , flakier, more buttery, buttermilky side of rolls which typically use baking powder or soda instead of yeast...in hopes of creating the perfect blend between the two...( with a dinner roll somewhere between a sourdough roll, bagel, and a coissant...topped of course with with melted butter and served warm. See my Editor's Pick prior recipe for Compund Butter to accompany the rolls....

Share: