Who doesn’t like fresh bread or rolls? Personally, I’m not a baker. It’s too precise for me and while I wish it was something I was better at, it’s not my strong suit. My wife and daughter are amazing bakers. They are also very precise and detail-oriented, which I think has a lot to do with why they are so good at baking. With cooking, it’s easy to just “make it up” as you go, with a much smaller chance of things not turning out. With baking, the portions of select ingredients (yeast, baking soda, baking powder, etc.) are vital to having the recipe turn out as desired.
This recipe is easy to make and in my experience, pretty much foolproof. It’s also adaptable so you can easily have it take on different identities with minimal chance of completely wrecking it. I’ve provided a few suggestions below but use your imagination. Think about what you want to pair it with and add some complimentary flavors using spices, herbs, and seasonings. Start small and track how much you added so the next time you want it, you can either add the same amount or add more/less based on how it turned out the first time.