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Making the Rolls

(Butter Recipe)




 

 

Additional Ingredients for the Rolls

 

2 large bulbs fresh garlic                                           dried basil

1 stick lightly salted butter                                        salt/ or sea salt

 

Separate the garlic for the bulbs, clean and mince into very small pieces then set aside. (You can use bottled minced garlic but youíll get much better results from fresh. If you use the bottled minced garlic youíll need about 6 to 8 tablespoons for either recipe).

 

After your dough has proofed (doubled in size) on a floured flat surface stretch the dough out like a snake.

 

 

Cut the dough in half. I like to use a pizza cutter. If you donít have one a simple knife will work well.

 

 

 

Remove one of the pieces of dough. Youíll now want to roll out the remaining dough. If you have a rolling pin, thatís your tool of choice. If you donít have a rolling pin Iíve been known to use a cleaned can of vegetables or whatever to roll with. Some of my friendís kitchens are lacking necessary kitchen utensils.

 

 

  

Roll out to about 1/4 inch flat and about 14 to 16 inches long.

 

 

Add two heaping tablespoons of minced garlic. If you use bottled garlic make sure the garlic is strained so there is no water.

 

 

 

Next spread the garlic evenly over the dough like the picture.

 

 

Next lightly sprinkle the dough with dried basil. I use regular basil from the grocery. This spreads really easy and still gives great flavor.

 

 

Using your pizza cutter or a sharp knife cut the dough in strips about 1 ĹĒ inches thick.

 

 

 

Now roll each strip tightly. Make sure you pinch the ends of the rolls tightly or they will separate during the cooking process. Follow the same process as above for the rest of the remaining dough.

 

 

Once you have made all of the rolls. Place them on a non-stick cookie sheet. Using spray oil is fine; however watch the bottoms of the rolls when you cook them. With spray oil they can burn fast.   On the cookie sheet let rolls rise for about 15 to 20 minutes or until they look a little puffy again.

 

Pre-heat your oven to 400 degrees. Place your cookie sheets with the rolls on the middle rack. Let cook until the tops of the rolls are a nice golden brown. Should take about 20 minutes. But watch the rolls carefully. After 10 minutes of cooking check them every few minutes and watch the bottoms of the rolls.

 

In a separate pot melt 1 stick of butter with 2 tablespoons of minced garlic and sautť the garlic for just a couple minutes. Do not overheat the butter it will burn quickly and do not brown the garlic.  Melt the butter and garlic just before the rolls are done.

 

Use Caution and remove the rolls from the oven. They will be very hot to the touch and will burn your skin. Let cool for a few minutes and place the rolls in a nice large clean bowl. Drizzle the melted garlic/ butter mixture over the top of the rolls and then salt to taste. Donít use too much salt.

 

 

 

Garlic and Oil Recipe

 

1/2 cup of olive oil                                                     salt

2 tablespoons minced garlic                          1/4 cup of chopped parsley

 

Follow the direction as listed above for preparing the rolls. In a pot cook at medium heat 1/2 cup of olive oil with garlic. Cook a few minutes until you can smell the garlic aroma, then add the parsley and cook another 2 minutes. Donít overcook. Donít brown or burn the garlic. Cook at a medium temp. Once you smell a good strong garlic aroma the mixture is done just add your parsley and simmer for a minute or so.

 

When your rolls are done. Place the rolls in a clean dry bowl and drizzle the olive oil mixture over the top. Use a large spoon and thoroughly mix so that all of the rolls are smothers in the oil/garlic. Lightly salt to taste.

 

 

Warm Wish and Good Eating!

 

 

Try My Great Recipe For

 

ďPecan Peanut Butter Ice Cream PieĒ

 

Only available on my website!

 

 

 

A Little Bit Of Heaven Cake Recipe

 

 

1 Package Frozen Peaches                                        1 Package Frozen Mixed Berries

8 Ė 10 Fresh Strawberries                                           4 Kiwi (As round as possible)

2 Cups Sugar                                                              Ĺ Cup Water

2 Tablespoons Orange Extract                                   1 Tablespoon Vanilla Extract

1 Large Container Whipped Topping                          1 Angel Food Cake

 

Place the frozen berries and frozen peaches in two separate skillets. Add ľ cup of water to each then add 1 cup of sugar to each. (Add a little water if necessary. You donít want the mixture too dry.) Bring to a boil then lower heat and cook for about 15 minutes on low stirring often. When the peaches and berries are cooked and the sugar is completely cooked in remove and place in two clean bowls. Cover and refrigerate until the peaches and berries are cold.

 

In a separate clean bowl add the container of whipped topping. Fold in the two tablespoons of orange extract and also vanilla extract until completely mixed. Keep refrigerated until ready for use.

 

Cut the angel food cake from right to left into three equal separate layers. Make sure you cut the cake evenly.

 

Cut into half four strawberries for the top of the cake and quarter a few more strawberries for the bottom of the cake. Peel the kiwi evenly and cut them into thin slices.

 

Next layer the kiwi slices on the first layer of the cake and top with the cold peaches. Do not bring the peaches or berries to the edge of the cake, especially the berries. They will stain the icing. Add the next layer of angel food and top with the cold berries. Add the final layer of cake.

 

Spread the icing over the cake and use a cake bag to decorate. Follow the picture above to decorate. Keep cake refrigerated and covered.

 

Enjoy!

 

Donít forget to visit www.RaysKitchen.com for more recipes. If you have questions E-mail me at info@rayskitchen.com

 

 

 

 

 

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