These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Simple and wholesome, these light, airy popovers make a wonderful complement to almost any meal.
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
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