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Top mussels with parsley and serve with lemon wedges alongside French fries and Dijon mayonnaise dipping sauce.. About this recipe.

Repeat with the remaining pieces of dough, spacing the balls 1 1/2 inches apart.Loosely cover the rolls with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.. Preheat the oven to 400°.

Brush the tops of the rolls with the melted butter.Bake for 15 to 18 minutes, until golden and cooked through, shifting the pans from top to bottom and front to back halfway through baking.Serve warm.. Make Ahead.

The rolls can be stored in an airtight container overnight; rewarm to serve.. Notes.To make the puree, boil 1 cup of 1-inch-diced butternut squash for 20 minutes, then drain and puree..

(1 1/2 ounces) white rum (such as Ten To One).

(1/2 ounce) Aperol.Using your fingers, peel off the skin.

Place the potatoes in a medium bowl and mash them with a fork until they are mostly mashed but still slightly chunky (you will need about 1 3/4 cups mashed potatoes)..In a medium sauté pan, heat 2 tablespoons of oil over medium-high until the oil glistens.

Add the mustard seeds and cumin seeds and sauté until they begin to hiss, about 1 minute.Add the hing, curry leaves, turmeric, chile powder, ginger, and garlic.