“honeycomb cheese rolls” . . .
I’ve been wanting to make these ever since the recipe appeared in the New York Times last week. Here’s the link: https://cooking.nytimes.com/recipes/1024050-rooti-farmaajo-honeycomb-cheese-bread.
Instead of the toppings suggested in the recipe, I brushed the baked rolls with a bit of butter and then sprinkled a slight bit of Furikake wasabi condiment on the tops. Looks divine and can’t wait to try them out with supper tonight.
Cheers & Happy Sprng!