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All I can tell you is these rolls get hoovered up so fast they barely have time to cool. The super-fun method of forming the balls of dough by dragging them (YASS, DRAG THEM) under your cupped hand was something we picked up from a few baking books we read while we were making this book, so a thank you to pro bakers Melissa Weller and Claire Saffitz for helping us get our perfect roll on!
The dough balls rise into one another until they allllmost touch, then bake into a tray full of kissing bread cousins (Why did I just write that??). The middles are stretchy-tender-fluffy-yeasty-doughy good, and the garlic and Parm work super-well. I can see these being served with a perfect steak or roast chicken dinner, or warmed up the next morning to soak up bacon grease.
Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.
1 ½ sticks (12 tablespoons) very soft unsalted butter, plus more for buttering the pan and bowl
¾ teaspoon garlic salt
1 cup whole milk
2 tablespoons sugar
1 packet (2 ¼ teaspoons) active dry yeast
3 ²⁄3 cups flour, plus more as needed
2 eggs
1 ½ teaspoons fine sea salt
¼ cup (½ ounce) finely grated Parmigiano-Reggiano cheese
Nostalgic, perfectly sweet, and easy!
Dreamy "noods," but without the carbs.
Bread bowls optional but encouraged!
A trend we can get on board with.
