With helpful hints for beginning bread bakers
We had a potluck at work last week, and I made sandwich buns for it. They were nothing special, really -- just my usual sandwich buns -- but some of those people had never eaten homemade bread before. They were so impressed that it amused me. I guess that they previously thought that hot restaurant rolls were the ultimate in "home-baked" bread. (Although, speaking of restaurant bread, I must say that Panera Bread is good.)
Several of the girls expressed doubt that they could ever bake anything that had yeast in it. A few of them said they'd tried baking bread before and it went badly. And a couple of the young girls asked for the recipe and said they'd like to try it.
So tonight, I typed up my "Never Fail Dinner Rolls" recipe for my adventurous young colleagues to try, and I printed a few extra copies in case the previously-disappointed bread bakers want to try again. I'm actually going to offer them two different editions of the recipe -- the short version and a longer version that I wrote with extra instructions to help beginning bread bakers (below.)