Growing up, we didn’t have rolls at the dinner table...ever. But once a year my grandmother made rich Christmas Eve Fritters fried in olive oil called Zeppole di Vigilia di Natale, and even though they were dusted with sugar we ate them with dinner, as well as dessert; they were something we all looked forward to, and I especially loved to help make them. <br /> <br />In my late teens I became the special occasion family cook, and because I am fascinated with yeast baking, yeast rolls on the dinner table became my family addition. These browned butter rolls were created for holidays or special occasions, my mission was to make a rich roll to remember. <br /> <br />It’s probably needless to say, but when served, spreading on additional butter will not be necessary…but it is up to you! <br /> <br />The dough for this recipe is adapted from my Yeast Wreath recipe, on site, (https://food52.com/recipes/8046-rosemary-thyme-pecorino-cheese-wreath) and the rich, buttery addition was floating around in my head somewhere! <br />

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