It's finally been starting to get a little chilly here in New Jersey. I know not everyone is a fan of the cool, crisp fall weather, but I certainly am. And, in my house, cozy weather calls for warm soup and fresh-baked bread. Now, as I have professed on here many a time, I am not much of a baker. But these rolls are so fool-proof that even I can manage them. They were the first yeast-based recipe I ever mastered in my living-on-my-own young adult life, and W looks forward to the time each year when the oven is safe to turn on again and these emerge. And I almost always make them to accompany my pasta e fagioli. After my co-worker brought me some gorgeous fresh rosemary from his garden, that sealed the deal. This meal was happening.