by Max Brantley
This is more suitable for Eat Arkansas, but I'm posting a photo of the batch of yeast rolls I just turned out both to show off (yes, that missing one was nearly perfect) and to let my wife and daughter know that I have completed my assignment for one of the dishes I'm expected to cart up to New York for family Thanksgiving next week. I hope to resist eating more before I freeze them. If you want to try it out yourself, use the no-knead roll recipe in "Joy of Cooking." My book opens automatically to that page, so encrusted is it with flour, butter, etc. I learned additionally, from Times' art director Mike Spain's mother, that it does not hurt to drown the risen dough in melted butter before you make them out. She made rolls in Little Rock school cafeterias, so you know she knew what she was talking about.