Thursday, September 1, 2022

Easy Dinner Rolls (from leftover dough!) @LucyBurdette

 


Lucy Burdette: Remember two weeks ago when I shared Pat Kennedy‘s fabulous recipe for pigs in a blanket? (If you don’t remember, you can find it right here.) You will find if you make it that about half the dough will be left over, after you fashion your pigs. But, do not despair because it’s delicious and useful in many ways. One of the easiest is dinner rolls, piping hot from the oven, good to be served with soup, salad or really any meal.

Depending on how many you wish to serve, fashion the dough into golf ball size rounds. In my case, I made six. Grease a pie pan or something bigger if you're making more, and place the dough balls with a little space between them. Cover them with a tea towel and let them rise on the counter for several hours.



In a small glass bowl, melt 2 tablespoons of unsalted butter. Add snipped fresh rosemary, sea salt, pressed garlic if you like it, and red pepper flakes for a little heat. This can be very much made to your taste. Stir the spices into the melted butter and paint it on to the dough balls. 



Bake these in a 375° oven for 10 to 12 minutes until the tops are brown. Serve piping hot.



After making the pigs and the rolls, I still had dough left over! I used the last quarter as the basis for a barbecue chicken pizza. The dough had already been in the refrigerator for about 10 days, but I took it out to warm up and rise several hours before baking. You can find that recipe here.





A DISH TO DIE FOR is now available wherever books are sold!

About A Dish to Die For (#12 in the Key West food critic mystery series):

Peace and quiet are hard to find in bustling Key West, so Hayley Snow, food critic for Key Zest magazine, is taking the afternoon off for a tranquil lunch with a friend outside of town. As they are enjoying the wild beach and the lunch, she realizes that her husband Nathan’s dog, Ziggy, has disappeared. She follows his barking, to find him furiously digging at a shallow grave with a man’s body in it. Davis Jager, a local birdwatcher, identifies him as GG Garcia, a rabble-rousing Key West local and developer. Garcia was famous for over-development on the fragile Keys, womanizing, and refusing to follow city rules—so it’s no wonder he had a few enemies.

 When Davis is attacked in the parking lot of a local restaurant after talking to Hayley and her dear friend, the octogenarian Miss Gloria, Hayley is slowly but surely drawn into the case. Hayley’s mother, Janet, has been hired to cater GG’s memorial service reception at the local Woman’s Club, using recipes from their vintage Key West cookbook—and Hayley and Miss Gloria sign on to work with her, hoping to cook up some clues by observing the mourners.

But the real clues appear when Hayley begins to study the old cookbook, as whispers of old secrets come to life, dragging the past into the present—with murderous results.

Kirkus Reviews said: 
“Key West food critic Hayley Snow proves once again that she understands crime as well as cuisine. A suitably steamy background for a complex tale of murder and deceit.” 

8 comments:

  1. Love being able to use something in multiple ways. Thanks for the heads up of ways you used the extra.
    2clowns at arkansas dot net

    ReplyDelete
  2. Clever, as always.
    I followed your link to the pizza and then to the stuffed bread. Now I'm really hungry!
    "In my case, I made six." New math? It looks like 7 to me.

    ReplyDelete
  3. I just finished reading A Dish to Die For. Loved this latest book in the series! It really makes me wish that I could travel to Key West-and visit som of the other islands, too! I appreciate that your books are so well-written! Clever plot line-took me by surprise!

    ReplyDelete
    Replies
    1. thanks so much for reading and for the kind words! I hope you do get a chance to visit the Keys...

      Delete
  4. And, now I can try some of these recipes!

    ReplyDelete