I would not say that I am a pro at baking breads, but it is something that I enjoy and have been doing on and off ever since I first became interested in cooking. My early attempts with yeast were not without trials and tribulation. I was living in Denver and had to figure in the effect of altitude on my baking attempts-not always an easy thing and I remember a loaf of wheat bread that that I could have used for a door stop! There was a period where I baked baguettes for every dinner party and in the colder months made bread weekly. Maybe I should get back into that routine?
I was inspired to make these homemade rolls after reading about rolls for hot dogs on Palma’s blog, Palmabella’s Passions back at the beginning of July. They looked delicious and I thought they would be perfect for the slow cooked pork sandwiches that I planned on making for dinner. I’m a huge pork fan, cooked any way and when I recently saw a recipe in the Los Angeles Times, I knew it was time to try both recipes-the pork and the rolls. Check out the LA Times for July 23 for the recipe (sorry, I can’t get the link to work) and the roll recipe actually comes from Judith’s blog, Think On It, an American living, cooking and teaching cooking in Umbria.
The sandwiches were fabulous! The pork was so tender and flavorful and the rolls were the perfect accompaniment. They held up nicely to the moist pork filling. I wouldn’t hesitate to make them again for hamburgers. So now I’m inspired to get back into the kitchen and get out the yeast. I’m eyeing a recipe that was in the Sunday NY Times for a breakfast pizza-bacon, eggs and cheese atop a pizza-now you’re talking my kind of breakfast food!