Anyone who knows the Zakrzewski's, knows that we are SERIOUS about food. At any given party, it's extremely easy to find us all; just look for the food table and there we are gathered around it. Most people go around conversing, mingling, catching up with people....but no. Not us. We're standing around stuffing our faces.

Over the years I've come to conclude that we all get it from our father, who grew up with a 100% Italian mother, straight from Italy. If anyone knows about old school Italians, you'll understand exactly what I'm talking about. He finds his fulfillment in life cooking and feeding people. It brings him great joy. And he will make sure you eat until you're ready to puke. And he gets mad if you don't eat a lot. Almost offended.

My brother Mark has been in NYC for the past three days for work. Multiple times daily he text messaged me about these rolls, and how amazing they were. He couldn't wait every day for them to come out because he couldn't wait to eat them. After about 400 text messages about these stupid rolls, my only response of course, was to begin making fun of him. But of course, it was only out of love.....and well......jealousy because I wanted to try one.

So this morning, he's back in work and I asked him for a description of these rolls, and I can't say I was prepared for what I was about to receive.
Well, here it is:

Delicious Rolls:
They are about the size of an open hand and about 3-4 inches high. They
weigh about as much as a small office tape dispenser with a somewhat
crispy, light brown topping.
The consistency inside is like Play-Dough, heavy, warm, but fluffy. They
must use an egg bath for the top; you can see the excess drippings on
the bottom after they have been cooked.
The rolls are heavily flowered, there is a whit powdery resemblance on
the entire roll, but you can't taste it. They must be stone cooked, in
a kiln, because the bottom has that texture that an oven cooked roll can
not produce.
The sides are split but the roll is much intact. When opened up the
dough immediately becomes heavy when you pull out the inside, this I can
only imagine is due to the fact the warm dough is mixing with the cool
air, so it has a real dense consistency.
There is a distinct flavor to these rolls, almost like they use Vanilla
Extract in them or something similar. The flavor is NOT your standard
bread flavor. Maybe it's special yeast or something, but is definitely
distinct.

Mark, you make me proud!!!