This is going to be the kind of post that professional chefs hate.
On Saturday I woke up and read a few pages from MKR's "Cross Creek." I was in the middle of the chapter about what she ate while homesteading in rural Florida, which of course was the one I liked best. Here's the part that I read:
"My most successful Dutch oven rolls were prepared in the middle of the St. John's River... I brought out my bowl of dough, my extra flour, my butter and my Dutch oven from under a seat in the rowboat, and while spray from the wind-swept river dashed into my face, I mixed the dough in the bowl in my lap, shaped my rolls and placed them tenderly in the Dutch oven. I put the oven far forward where the late afternoon sun would rest on the lid, and by the time we reached Salt Springs Run and the camp fire was built, the rolls had risen and were ready for baking. They had never been so delicious. Supper was superb, and the fresh-caught bass white and sweet and firm, the coffee strong and good as it can only be in the open."
Of course, as you do now, I wanted rolls. Fortunately, Elise had realized just the night before how easy it is to make knotted rolls from scraps of pizza dough. (I'm guessing this is why such rolls are always on hand at pizzerias.) So lucky for me, moments after reading the Rawlings' passage, I was nose-deep in a hot roll.
The fact that you can make rolls from pizza dough is probably excruciatingly obvious to any real chef, which is why he or she might see this post as nothing more than the amateurish drivel of a naive foodie.
But I'm glad that I don't know everything there is to know about food. That way, even simple things like pizza dough rolls come as a total surprise. My kitchen might therefore be a fool's paradise, but it's still paradise. Or it would be if Elise also figured out how to turn leftover pizza dough into fresh-caught, white and sweet and firm bass.