While at culinary school, we would tape our recipes on the wall so they were out of the way and at eye level (easy to read). I decided to start doing that with my recipes that weren't in cookbooks.
When I volunteered to bring the rolls again this year, I realized I had the recipe STILL taped to my cabinet, four years later. Yikes!
But I must tell you why...this is the best yeast roll recipe I have ever made. I use it for dinner rolls as well as cinnamon rolls, and can't seem to justify filing it away.
When I was in my breads class, the instructor warned us about the constant use of yeast and how we'd be at a higher risk of yeast infections. Blech...freaked me out a bit.
But how I grew to love yeast. Where would I be without yeast? I'll tell you. I would be a deprived person that couldn't enjoy bread, pizza, croissants, bagels, pretzels, and doughnuts, just to name a few.
I love my carbs, can you tell? And I love yeast, at least when it comes to food.
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| The original date and time of when said recipe was printed |
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