This is the time of year when I still want to grill summer veggies, and yet my yearning for home baked bread and soups starts to kick into gear.
I had an itch for Corn Chowder and home baked bread that needed to be scratched. I've made Ina Garten's Cheddar Corn Chowder, but I wanted to try a different version. I had bookmarked a version from Cook's Illustrated, a while ago, because it had many positive reviews. Soup and bread is hard to resist, so I decided to make one of my husband's favorite bread recipes-- Buttered Rosemary Skillet Rolls. The rolls are adapted from (gasp) "The Pioneer Woman". Ree's original recipe uses frozen bread dough. I make my own, and these rolls are one of the easiest-- and most faithful-- recipes you'll ever use. Just look at the pool of melted butter! Doesn't it make you swoon? (Paula Deen has nothing on me, with these rolls.) I am not ashamed.
The rolls bake in about 25 minutes. (I bake them in my beloved cast iron skillet). You can use a cake pan, if you wish.
What's missing in this post? I'll tell you. My typical step-by-step photos are! I hadn't planned on blogging about the soup, nor the rolls. I really just wanted to re-shoot the rolls, as the finished shots on my original post didn't turn out right. (This is what happens when you don't check your lens, and you've smeared melted butter all over it.) Fortunately, I automatically photograph most anything I eat. My friends are used to it, now. I'm glad that I did, because the soup recipe is worth sharing with you.
...well, who can beat the smell of fresh baked bread? The rolls turned out, once again, to be very tender.
This meal represented the flavors of summer corn, and the promise of home-baked bread, with fall weather. Both of these recipes will remain in my regular rotation file. They're both that good! You can see step-by-step photos on how to make these rolls here. (Printable recipe cards are at the end of this post.)
Now... I have a hankering for pumpkin. Big time!