This post appears in the Personal Touches in the Kitchen challenge.

Want to know what one of my favorite things about eating out at a restaurant is? Well besides not having to cook or do the dishes because I’d be lying if I didn’t say that was a big bonus? It’s a rare occasion when anyone in general cooks for me (and when they do I most certainly DO appreciate it). I have to tell you the BREAD basket they bring to the table is what does it for me. Yep. I love the smell, the texture, the way butter melts right off of a warm bit. The way a piece of homemade bread just melts in your mouth. There is really nothing like homemade bread. It’s those extra little touches, like having a basket (or board) of bread out at the beginning of the meal that sets to the tone for the meal and conversation.

I’m a fan of all types of breads but I’m especially fond of the ROLL. You can’t go wrong with a classic. There is a reason that yeasty buttery bread disappears off of the restaurant table and the server is asking if you want yet another refill. Yes please and don’t forget the side of honey butter, herbed butter or a drizzle of herbed olive oil. I’m not picky I like them ALL.

Want to know the good news? Homemade bread is pretty simple to make. The hardest part will be waiting on the dough to rise. I might be in the minority but I’ve always been a fan of chopping, stirring and working with dough. I find all of those very therapeutic. It’s cheap therapy what can I say. There’s something about the feeling of dough between your hands that’s relaxing not to mention the satisfaction of knowing that in a few hours I’m going to be enjoying a whole lot of rolls.

Patience grass hopper. You will be rewarded. While you’re waiting on those rolls to rise, you’ll even have time to contemplate dinner and maybe even make a batch of COMPOUND BUTTER to slather on your dinner rolls.

Want to meet purveyors who are making a difference with their customers? Check out BonAppetit.com’s “Out of the Kitchen”, an ongoing exploration of the relationships that build and sustain the food industry. See how hyper-local food markets operate and how their focus on quality and service keep customers coming back for more.

Baci!

Disclaimer: This is a sponsored conversation written by me on behalf of Bon Appetit. I was compensated for my time. Opinions and text are my own. Always have been. Always will be.

Read the original on: bell'alimento