I'll admit I'm a sucker for a soft, slightly sweet, buttery, warm dinner roll, slathered in butter and honey. When I make dinner rolls, I use the Cooks Illustrated recipe for Best American Dinner Rolls as it hits the nail on the head for me. When forming the rolls, the recipe instructs you to press the dough out into a rectangle then roll it up. It has always reminded me of making cinnamon rolls, so it struck me you could add a "filling". I had never done so, but the best dinner roll contest inspired me to give it a go. I decreased the amount of sugar from the original recipe, and added caramelized shallots and some fresh herbs. It gives the rolls a nice allium and slightly earthy flavor, but doesn't overpower the bread. You could omit the herbs or use other herbs if desired. These are delicious with butter, and for a sweet-savory effect fruit butter plays nicely as well.

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