Photo: Julia A. Reed

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A Freshly Baked Accompaniment for Any Menu
No matter what you're serving, there's a good chance homemade rolls will go nicely—and they're actually a lot less involved to make than you might think. In his new book, Breaking Bread, Martin Philip shares his recipe for "pain de mie," a soft white bread that's just a tad sweet, thanks to a spoonful of honey. After you make the dough and let it rise, you shape it into rolls; as they bake, they begin to touch, and when you serve them you can let each guest pull their own roll off from the rest.

Get the recipe: Pull-Apart Rolls