I don't think I've ever eaten rolls outside of a restaurant or gluttonous holiday. A piping hot basket of multi-flavored rolls at an everyday dinner would be quite the show-stopper, but these rolls took less than an hour to bang out and are infinitely variable.
What's kewl about these is that you start with two separate doughs- one with yeast and one without. Then you combine the two and knead the dough with the palm of your hand, which the adorable Amy demonstrates so cheerily here:
Next, you separate the dough into little balls like this:
All to create these pillowy delights. We flavored ours with rosemary, ham and cheese. Go wild!:
FYI: Next week, I'm taking a break from school. Fortunately, you can look forward to more exploration of Argentina with a special guest photographer...