The first bread I remember making (apart from helping my mother when I was younger) was the Indian flat bread Chappathi. That was on a griddle on the stove-top. My experiments with baking started with a simple cake, when in high school. I became pretty good at this. I would come home from college on the weekends and bake those simple, no fuss cakes to take back with me. We had one of those ovens where the gas flames were lit at the bottom and if you weren’t careful, your cake would be beautifully burnt on one side!!!
While I managed cakes reasonably well, my dream was to bake good bread. To me, the aroma of fresh bread baking in my oven is one of those fulfilling experiences. I have finally through a lot of trial and error (more errors than I care to mention), got around to making passable bread.
That became reality when I met a neighbour, now a very good friend, who was a master bread baker. Some hands on bread making classes with her set me on the path to better breads. These Easy Dinner Rolls are now a part of regular repertoire. Every time I need dinner rolls this is my go-to recipe. The dough is very forgiving and you can shape the rolls any way you want.
You can make them with all-purpose flour, a mix of half and half plain flour and whole wheat flour or all whole wheat flour. Just remember the whole wheat flour rolls would be a little heavier in texture.