Lucy Burdette: Do you ever buy specialty ingredients and then forget how you meant to use them? The photo above shows my summer acquisitions. I haven't tackled the cheese powder or the orange flavorings yet, but I did use the Everything topping. Here's the story...A while back I shared Pat Kennedy‘s fabulous recipe for pigs in a blanket. (If you don’t remember, you can find it right here.) This time I didn't make the pigs at all, I made pizza, and then 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 two plates of six and seven. Then I let them rise and slathered them with melted butter and everything mix. Oh my, they were salty, delicious and addictive...
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. Paint the butter on the dough balls. Sprinkle with Everything Bagel mix or whatever grabs your fancy. (Salt alone? Rosemary and garlic? Poppyseed?)
Bake these in a 375° oven for 12 to 14 minutes until the tops are brown. Serve piping hot.
USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.
Book 15 in the Key West series, THE MANGO MURDERS, is in bookstores now!
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And the trade paperback edition of A CLUE IN THE CRUMBS is out now!
Those rolls look fantastic, Lucy—exactly the kind of thing I’d eat way too many of straight out of the oven.
ReplyDeleteOh my, those rolls look drool-worthy for sure! I'll have to admit I lose my self-control when browsing through King Arthur Flour and Penzey's websites and always end up ordering new products I'm not sure what I'll use for. But it is a great way to inspire new recipes!
ReplyDeleteDelicious thank you. Deborah
ReplyDeleteBesutiful rolls, and easy recipe! An inspiration to make them! They would be great to eat with a hearty soup! JOY! Luis at ole dot travel
ReplyDeleteThose look fantastic!
ReplyDeleteYUM! Nothing like the smell of fresh bread (or rolls)! I definitely have the same situation, but if I lined all those specialty items on my counter, I'd need a bigger counter, I think! Can you say spice junkie?
ReplyDeleteI didn't know rolls could drool. But they look good. Can they be made in a bread maker?
ReplyDeleteOooo..I want some of that Better Cheddar cheese powder! (Though I'd probably sneak into the kitchen at night and eat it by the spoonful....)
ReplyDeleteDrooling!
ReplyDeleteI love homemade rolls and everything seasoning!!!! Can’t wait to try them!
ReplyDeleteLooks great!
ReplyDeleteYou can mix the cheese powder into the dough and then top with the everything stuff.