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American Classics: Dinner Rolls
American cooking guru Scott Peacock offers the inside scoop on making delicious, buttery, pull-apart rolls.
Slide 1 of 11
American Classics: Dinner Rolls
Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside. See the following slides for his recipe and step-by-step instructions for getting it right.
See Classic Dinner Rolls recipe
55fubar says:
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The only problem that I have when working with yeast recipes is finding a warm place to let the dough rise. Any suggestions?
11/13/2009 04:20:53 PM Report Abusethree parts because each roll is made up of three 'balls' of dough - pictures are quite clear.
11/10/2009 11:24:13 AM Report Abuseeverything was clear and photos are nice, but for the folding part.. how come there are three parts in one roll?
11/3/2009 02:28:02 AM Report Abuse