Cooking from Bon Appetit, plus homemade dinner rolls!

While my preference is almost always to bake instead of cook, occasionally I tire of breads and sweets and want to venture into the cooking world. After getting this months Bon Appetit in the mail I thought I would make something from it! Of course, I had to bake something, and dinner rolls are pretty simple, though they take a little while (3-4 hours), the actual active time is minimal. I used whole milk, though I actually prefer buttermilk in most enriched breads. It's a subtle difference, and since these rolls were intended to be dipped in soup, it wasn't critical.
Moroccan carrot soup with cumin and greek yogurt. One of the easiest soups I've ever made, as well as my new favorite. Though it has a rich creamy texture, it's actually not creme based (yogurt mixed in at the end), and is essentially carrot, onion, and chicken broth pureed. The yogurt is essential, it adds a great sourness that combined with the cumin turns a potentially boring soup into a phenomenal one.
Main course was a mole steak. This was my first mole, and it was really simple and surprisingly not overly strong as I feel moles tend to be. The cut is a top sirloin. Paired with sliced avocados and cayenne-garlic blanched broccoli.