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Oh, bread. Why are you so scrumptious? I have a serious weakness for 3 things: bread, cheese, and potatoes. Maybe these are my top 3 because they can be devoured in so many different forms. But of the three, bread is especially fascinating for a baker like me. And fresh bread is just incredible.

Yesterday, I was really craving something fresh yet substantial. Immediately, I thought of a Caprese salad. Afterall, what’s not to love? Mozzarella.. Good. Tomato.. Good. Basil.. Good. Put them all together.. GOOOOOOOD. But when I stopped by the bakery, I felt the urge to grab a fresh loaf of French bread. So I decided to build a Caprese French Bread instead.

I sliced the loaf in half to give myself two flat platforms. Next, in a small saucepan, I infused a couple cloves of minced garlic into melted butter at medium heat. That mixture was liberally brushed onto the open bread. I placed the garlic bread on a large sheet tray and baked at 425 degrees until the bread started to get slightly crispy– when edges begin to turn a golden color and the soft middle is just toasted. Then I piled sliced tomato and fresh mozzarella (crumbled into large chunky pieces) all over the garlic bread and popped it back into the oven until the cheese was completely melted. The final touch was a chiffonade of fresh basil sprinkled generously over the top with a little salt and pepper. I chopped the Caprese French bread up into individual serving sizes and they were ready to gobble up! Fresh. Crunchy. Satisfying!

Today, particularly inspired to use my cast iron skillet, I was determined to make these Rapid Rolls I saw on Kelsey’s Essentials on The Cooking Channel. I’ve made many doughs requiring yeast, but this is by far the easiest recipe I’ve come across to date. Anyone can achieve equally as impressive results with just 2 essential tools– a stand mixer and a cast iron skillet.

Rapid Rolls (Courtesy of Kelsey Nixon)

INGREDIENTS

3 (.25- oz) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed

DIRECTIONS

Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

Notes: Rapid Rolls

When making the dough, I only used 1/4 cup of honey versus the 1/2 cup stated in the recipe. I opted out of making the dough too sweet, because I don’t like sweet dinner rolls. I only used half of the dough to make 12 rolls in my cast iron skillet. With the other half of the dough, I will probably use it to make cinnamon rolls tomorrow morning. When using the rest of the dough, I can then control the sweetness and taste by adding a trusty combination of brown sugar, butter, and cinnamon.

Other than the amount of honey, I followed the recipe as it is.. Even the melted butter before and after baking and a final sprinkling of Kosher salt at the end. The butter and salt at the very end really bring out the flavor of the rolls, so do it!

This is what the rolls looked like before popping them into the oven (with the tops brushed with melted butter)…

And then, straight out of the oven..

When I broke into the perfectly-pieced puzzle of rolls, I fell in love. The rolls pull apart effortlessly. They are light, fluffy, and wonderful. These rolls will surely be at my Thanksgiving table! I suggest you bring them to yours, as well. Super for soaking up all the gravy!

But what did I decide to do with these rolls? I made sliders! I seasoned some ground beef and cooked the patties with my cast iron skillet on the stovetop.

Thanksgiving will be even better this year now that I’ve discovered this recipe. After the big Thanksgiving feast, I can’t wait to make little mini Thanksgiving leftover sandwiches with these!! I can already imagine the turkey, dressing, and gravy goodness stuffed into these yummy rolls!

Bread is most often represented as something we munch on before the meal or as a side to compliment a dish. However, once in a while, highlight the beauty of freshly baked bread. Break that bread apart and decorate it with the food you love most.

nom nom nom,

B

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