RecipeMuncher

Here’s my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans. When I toasted the pecans, I did it in the pan that I fried the bacon in, so they pick up a little bit of that smokey flavor. These rolls would be a great addition to a fall or winter feast (I’m thinking alongside a rib roast). That said, The Angry Chef and I ate them for breakfast, toasted and slat (...)