For 27 years, I have searched for a recipe for this North Carolina standard that my husband fondly remembers. I've probably made over a hundred different recipes for him and none of them have been what he remembers (he's been back to North Carolina on business trips in recent years and these rolls are still served at almost every meal). Anyone who has lived in North Carolina probably knows the rolls that I'm talking about. My husband tells me they were served in school cafeterias, hospitals, and even at local restaurants. They're a very light pan roll, tall, yeasty, buttery, and slightly sweet. Does anyone know what I'm trying to make, and would you share your recipe?
Thanks!
Thanks!