I've been consistently baking bread for a couple years now. There was a period last year where I took a couple months off, but I'll usually bake a couple loaves a week. I mainly bake artesian loaves and sometimes sandwich-type bread. Recently, I've ventured into putting more wheat and seeds in the bread to make it heartier. It's yummy.
Last week, I took it one step further and made dinner rolls. Not just any dinner rolls, but Caramelized Onion Dinner Rolls from Artesian Bread in 5-Mintes a Day. I already had the dough on hand (I make a new batch about every five days). This particular batch was a European Peasant Bread dough from the book. Somewhat hearty.
These were awesome. They're best fresh from the oven. Because the topping is wet, it does make the top of the bread a little softer than I was expecting. It was all cooked, just softer from the moisture. We forgot to put the leftovers in the 'fridge and so had to throw them away. I was sad. But I do have some topping left over that I froze so I can easily make some more soon!