These dainty rolls are practically spilling walnuts and dried currants. And they couldn’t be any cuter. Seriously. Cutest. Rolls. Ever.
Maggie Glezer is an American Institute of Baking-certified baker. She teaches amateur and professional classes on how to bake bread and writes for Fine Cooking and King Arthur Flour’s The Baking Sheet. She’s also the author of Artisan Baking Across America, which was named Best Baking Book of the Year by the James Beard Foundation, and A Blessing of Bread.