I make rolls for special events (normally just Easter, T-day, Christmas). I or a daughter make bagels about 3 times a month. I’m making pitas just when I’m having specific dishes, maybe 8-10 times a year. Hamburger buns about 1/3 the time I’m having hamburgers or breaded chicken CFA knock-off sandwiches. I truly despise mass-market hamburger buns but most often fail to plan far enough ahead to make buns.
Regular “bread-bread” (boule or oblong or baguette), about every other week, generally following some recipe or other calling for a sponge starter. I like the extra flavor, sort of sourdough-ish, which I like, but was never good at keeping a real sourdough starter going and felt like I was wasting a lot.
Thanks to Tim & Scott just above for renewing my resolve to try home-made English muffins.
I’ve yet to try this all-rice flour bread that @Shellybean posted (in the Dec22 baking thread), but want to do so now that I’ve gotten around to getting some rice flour and my gluten-free daughter is home on semester break.
I also end up going down the YT “best bread you’ll ever eat” rabbit holes and like trying various Middle Eastern breads. This one is reportedly fairly common in Turkey and was called Pidesi. The finger-poke deformations in this first run weren’t as defined as they were supposed to be but the next time (which I forgot to photo) they were better.
This one was a Turkish flatbread served as a roll-up with fairly heavily herbed/spiced chicken. It was a really good dish but I managed to loose track of the URL 
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