Thursday, January 17, 2013

Happy Rolls :)

Happy Rolls :)

Hubby: "What do you call them?"
Me: "I don't know yet, I just made up the recipe."
Hubby: "You should call them Happy Rolls, because they look like they have smiley faces on them."
Me: "Nice...I like Happy Rolls because I think your tummy is happy when you eat them."

Whatever you call these rolls they are very easy to make.  The rolls are just as delicious the day after you make them, and the recipe can be halved for 6 rolls.  This is a very delicious roll and is our new family favorite.  Team Happy Rolls with Jai Lai Herb Butter and everyone will be happy.

Happy Rolls :)

Mix 1 cup warm water with 2 1/4 teaspoons rapid rise yeast for bread machine and 1 teaspoon sugar.

In a bread machine add the following:
3 cups bread flour
1 teaspoon salt
1 Tablespoon vegetable oil
1 teaspoon sugar
water/yeast/sugar mixture

Set bread machine to dough cycle.  Remove after second mix, but before dough rises.  Cut dough in half, make a thick rope and then cut 6 balls from each half.  You should have about 12 balls.  Roll each ball into a 6inch rope and curl around your finger so it looks like a snail.  Place on greased baking pan and allow to rise until double.  Bake at 350 degrees F for about 12 minutes or until lightly browned.  Serve warm with Jai Lai Herb Butter, recipe below.
Dough in snail shape rising on greased baking pan
Baked rolls, yummy!

Anyone remember the Jai Lai Restaurant and their herb butter? Wow, this recipe brings back memories and is so mouth watering delicious :)

Jai Lai Restaurant Herb Butter
Printed in the Columbus Dispatch, submitted by H.A., from Hilliard
1 pound butter
4 teaspoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried chives
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried tarragon

Whip butter with lemon juice and garlic powder until smooth. Crush herbs very fine. Add to butter mixture. Chill overnight. Can be frozen.
PER TABLESPOON: 102 calories; 0 protein; 0 carbohydrates; 0 fiber; 11 g fat (7 g saturated); 30 mg cholesterol; 2 mg sodium

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