Sadly, I’ve never made my own homemade rolls—always just opting for the rolls-in-the-can Pillsbury method (the leap of excitement when the tube bursts open just never gets old). But after seeing the buttermilk-onion pull-apart rolls recipe from The Martha Stewart Living Cookbook: The Original Classics, I’ve been convinced to break it off with my Doughboyfriend and start a torrid love affair with breadbaking. Every facet of the name induces instant salivation: the buttermilk that lends a slight tang and fluffy texture, the savory golden brown onion bits, and the penultimate "pull-apart" that conjures images of gently prying apart a roll that’s just out of the oven, trying not to burn your fingertips because it’s almost too hot, until the mini clouds of steam are released. Lay on a fat pad of butter and say goodbye to the tubed stuff for good.
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