We find a foolproof method for crusty, airy dinner rolls and a streamlined process for multigrain bread with great flavor and balanced texture.
Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf--and we didn't want to spend all day making it.
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We wanted to make the process foolproof.
© 2019 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation