Wednesday, February 29, 2012

Chocolate Almond Swirl Bundt

Just a few adjectives to describe this yummy, made from scatch cake!  I love bundt cakes!  The thought of getting out of making frosting and the cake still looks great!  This was a mixture of chocolate and vanilla that came together really well and tasted just as great!
Chocolate Almond Swirl Bundt
  • 1 cup butter
  • 2 1/4 cups sugar
  • 6 eggs
  • 3 cups sifted flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 tsp almond extract (I didn't add this)
  • 3/4 cup chopped almonds or pecans (optional)
  • 1/4-1/3 cup unsweetened cocoa powder
  • 1/4 cup mini chocolate chips to vanilla batter (I added this to the recipe)
Cream butter.  Add sugar gradually and beat until light.  Add eggs, one at a time, beating after each egg.

Sift flour, salt and soda (I didn't sift).  Add to the batter alternating with the sour cream.  Add your tsp vanilla.

Now comes the flavorings.  Split your batter in half the best you can.  Now add to half the batter your unsweetened cocoa powder.  To the other half of the batter, add your almond extract if you like or your mini chocolate chips or add nuts.

Grease your bundt cake pan.  I only greased mine and I had a hard time getting it to come out.  I am going to grease and flour my pan next time.

Pour half of your vanilla batter in your pan and spread evenly.  Next pour your chocolate batter on top.  Now pour the other half of your vanilla batter.  Take a knife and swirl through the batter.  Bake for 1 hour 10 minutes at 350 degrees or until done.

Cool in pan for about 10 minutes before removing and cooling on a wire rack.

Once cooled but still slightly warm, pour your vanilla glaze over the top.

Vanilla Glaze ~
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbsp melted butter
  • enough milk to make a drizzling consistency
Mix together to the right consistency (nice and smooth) and drizzle all over your yummy cake!  You will be glad you did and enjoy every bite!!

Tuesday, February 28, 2012

Bourbon Chicken (without the Bourbon)

This was a hit with the entire family! 
Everyone loved the flavor and I loved it was simple goodness!
Yes, who doesn't love a quick meal that tastes really really good!
I made it a little different than the recipe, so I will give you both options!
Bourbon Chicken (without the Bourbon!)
(found on pinterest, via
  • 5 chicken breasts
  • 2 tbsp oil
  • 1 tsp garlic
  • 1/4 cup apple or pineapple juice
  • 1/3 cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  • pinch red pepper flakes
  • 1 tbsp corn starch
Option 1:  Cut your raw chicken into small 1-2 inch pieces with kitchen scissors.  Heat up a large skillet over medium high heat.  Once it is hot, pour your 2 tbsp oil into it.  Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.

Drain some of the chicken juices and then continue to cook the chicken until done.

Option 2:  Place 5 frozen chicken breasts in a pan that has a lid.  Cover the chicken with water and bring pan to a boil.  Once boiling, cover with the lid and poach your chicken for about 20 minutes or until done.

Once done, place chicken on a cutting board or plate and let rest.  Once cool enough to handle, I shredded the chicken and then placed in a skillet and browned the pieces a little.

While chicken is cooking (either option),  combine your sauce ingredients.  Combine your garlic, juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, red pepper flakes, and cornstarch.  Whisk together until corn starch is dissolved and ingredients completely mixed.

When chicken is browned, pour the sauce into the pan.  Stir it around until it covers all your chicken pieces.

Reduce the heat to a low simmer and cover the pan with a lid at an angle in order to allow some of the steam to escape.  Let this simmer for about 20 minutes, stirring a couple times.

Serve over brown or white rice and enjoy!

Friday, February 24, 2012

Creamy Bacon Carbonara

This was described as simple ~ it was!!
This was described as yummy ~ it definitely was!!
This was a very good meal that the entire family loved!  I did add peas to add some veggies to it!
My kids thought it was a little spicy, so I will probably use a little less red pepper flakes next time!  I 1 1/2 the sauce, she doubled the sauce.  I thought it was plenty, but next time I will 1 1/2 the sauce but not add more pepper flakes!
Definitely an add to my recipes!!
Creamy Bacon Carbonara
(www.justgetoffyourbuttand via pinterest)
  • 2 eggs
  • 1/4 cup cream
  • 1/3 cup grated parmesan cheese
  • sprinkle dried parsley flakes
  • 1/4 tsp salt
  • 1/2 tsp red pepper flakes
  • (she doubled the sauce, I 1 1/2 the sauce-but wont add more red pepper flakes next time)
  • 1/2 lb bacon
  • 1 small onion, chopped ~ optional
  • 3 mushrooms sliced ~ optional
  • cooked peas ~ which I added to the recipe
Beat the eggs, cream, parmesan, parsley, salt and red pepper flakes in a bowl.  Use a whisk or fork, whatever you like!

Fry the bacon until crisp.  I like to use my kitchen scissors and cut up the bacon before it is cooked.  Once crisp, set it aside (I like to put it on a paper towel to get some of the grease out!).

While you are cooking your bacon, cook your pasta according to pkg directions.

If you are going to add onions and mushrooms, set aside about 1-2 tbsp bacon grease and saute your onions and mushrooms in it.  Cook until translucent and golden.  Also cook your peas and then set them aside.

Drain your pasta when done and while still warm, add to the onions and mushrooms.  Pour the cream mixture over the top and stir over LOW heat for 1-2 minutes.  Make sure it is on low so you don't scramble the eggs!  Add your bacon and peas and mix.

Serve with additional Parmesan cheese and some yummy french bread and salad!  Enjoy!!

Monday, February 20, 2012

Honey Oatmeal Bread

This bread has so far been my favorite homemade bread.  It has a great honey flavor and is moist.
I have been loving my wheat grinder and grinding extra flour to keep in my refrigerator to use in my pancakes, waffles, and any breads that I make!  I have even put a little in my cookies, cinnamon rolls, and pizza dough the other night!
A great recipe to use whole wheat in and one my whole family loves!
Honey Oatmeal Bread
  • 4 1/2 tsp yeast
  • 1/2 cup honey
  • 4 tbsp butter
  • 2 1/4 cups water
  • 1 tbsp salt
  • 2 3/4 cups flour
  • 4 cups whole wheat flour
  • 1 cup oats
  • 1 egg
In a medium saucepan, melt your butter and honey together.  Remove from heat when butter melted and add your water.  Make sure mixture is not too hot so you don't kill the yeast and then stir in your yeast.  Let this mixture sit for about 10 minutes or until your yeast is all bubbly.

In your mixer, using the dough hook, combine salt, yeast mixture, 2 cups whole wheat flour and 1 cup white flour.  Beat for about 2 minutes, scraping the sides of the bowl as needed.  Gradually beat in your egg and 1 more cup whole wheat flour and 1 cup white flour to make a thick batter.  Keep beating for about 2 minutes. 

Stir in your oats now and 1 more cup of wheat and 1 cup of white flour.  Knead with your mixer until the dough is smooth and elastic.  If you find it is really sticky, you might need to add more flour.  I have ended up adding almost 1 cup more of flour when making this bread.  Add your flour slowly so not to add too much.

Place your dough in a greased bowl and let rise in a warm place until doubled, about 1 hour!  I always cover my dough with a clean kitchen towel.  I absolutely love my oven because it has a proofing cycle and it helps raise my bread so well!!

After it has doubled in size, punch your dough down and turn onto a floured surface.  Cover your dough with your bowl and let sit for about 15 minutes.

Shape into 2 loaves and place in your greased bread loaf pans.  Cover again and let rise for about 1 hour. 

Bake at 350 for 35-40 minutes or until the tops of your bread is golden brown.  Try not to eat it all warm, but soo yummy when it is warm with jam and butter, or forget the butter and just jam or even plain!!

Friday, February 17, 2012

No-Bake Cookies made into Shapes

I am pretty sure this is not an original idea, but I needed to make a treat and thought why not make no-bakes in a cookie cutter mold??
Well it worked out better than I expected!  The only thing you need to worry about is working fast.  By the time I got to my last group, the cookies were starting to set up!
A fun way to make cookies into shape and an easy way when you need something quick!  Here is the recipe I used, which is actually already posted on the blog.  It is a good recipe if you haven't tried it!

No-Bake Chocolate Peanut Butter Cookies

Jamie Cooks it up!

4 cups sugar

6 tbsp cocoa

1 cup butter

1 cup milk

1 tsp salt

2 tsp vanilla

1 cup crunchy peanut butter (I only had creamy and used that)

6 cups quick oats (add 7 cups if using regular oats) ~ substituted 1 1/2 cups 6 grain mix for 1 1/2 cups of the oats.  Good extra way to get more grains!

Put the sugar, cocoa, butter, milk, and salt in a large saucepan. Over medium high heat, bring it to a boil, stirring occasionally. When it comes to a boil, start stirring constantly for 3 minutes.

Remove from heat and add your vanilla, peanut butter and oats. Stir in around until it is all incorporated. (I added the vanilla and peanut butter and then stirred until the peanut butter was melted. Then I poured this on top of the oats in a bigger bowl and stirred it all together.) It might be a little thin at first, but it will set up!

Drop by large spoonfuls into your cookie cutter onto wax paper. When you have the desired amount in your cutter, carefully remove the cutter and you shoud have your shape!  Work kind of fast so the cookie mix doesn't set up too fast in your bowl.  If you don't have wax paper, just spray cooking spray on cooking sheets and that will work too! Let the cookies cool and set up for about 20 minutes, then you are ready to eat!!

Thursday, February 16, 2012

Corn and Cheese Chowder

This soup was a hit at our house!  One of my favorite food blogs is the Pioneer Woman and she now has a food show on the food network.  She made this soup this last Saturday and it was super simple and very very good!
Soups are a wonderful meal in the winter!
Todd thought we should have had a sandwich or something else with it, but I thought it was great all by itself!  It depends on your feelings for meat in every meal or not!
This is definitely a keeper and one I will make often~just add a sandwich or maybe some potatoes to the soup would make it a little heartier!
Corn and Cheese Chowder
(Pioneer Woman via Food Network)
  • 4 tbsp butter
  • 1 whole onion, chopped (I used 1/2 onion)
  • 3 slices bacon, cut into pieces (I used 4 to add a little more bacon)
  • 3 whole bell peppers, finely diced ~ red, yellow, orange
  • 5 ears corn, kernels sliced off (or 1 pkg frozen white corn thawed, which is what I used)
  • 1/4 cup flour
  • 3 cups chicken stock or broth
  • 2 cups half-and-half
  • 1 heaping cup of Monterey Jack cheese
  • 1 heaping cup of Pepper Jack cheese
  • 1/3 cup sliced green onions
  • salt and pepper
  • Bread bowls if you want to serve in them or crusty bread to dip and eat with it
I pre chopped all my vegies before I started and had my cheese grated.  It seemed to make it simpler for me especially as you might be helping kids with homework etc.

In a large pot, melt butter.  Over medium-high heat, add your chopped onions and cook for a few minutes.  Add your bacon (I find it easy to cut my bacon as I put it in the pot with kitchen scissors) and cook for another minute or so.  As the onions and bacon are cooking, I periodically stirred the mixture.  Now add your chopped bell peppers and stir occasionally cooking for a few minutes.  Finally, add your corn and cook again for a few minutes.

Sprinkle the flour evenly over your mixture and stir to combine.  Pour in the chicken stock and stir well.  Allow this to thicken for 3-4 minutes, and then reduce heat to low.  Stir in your half-and-half and then cover and simmer for about 15 minutes or so. 

Stir in cheeses and green onions.  When the cheese is melted and the soup is hot, check your seasonings and add salt and pepper if needed. 

Serve in bread bowls, or in bowls with bread to eat with it.  My kids dipped their bread in the soup and also ate with saltines.  You can also eat this with a sandwich also!

Wednesday, February 15, 2012

Molten Chocolate Cakes

These little cakes were very very yummy!  We ate them with a chocolate whip cream and I wished we had strawberries or raspberries to go with it!
It is fun to have individual portions (although we did split them with the kids) and not have to much leftovers too!
Be careful not to over whip and under bake!  I think I might have mixed the egg whites a little too much!  They still were quite delicious and fun for a special occasion!
Molten Chocolate Cakes
  • 1/2 cup butter, cut into pieces
  • 6 ounces semi-sweet or bittersweet chocolate, chopped
  • 3 large eggs, separated
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/8 tsp cream of tartar
  • 1 tbsp sugar
Preheat oven to 400 degrees, place oven rack in center of oven.

Generously butter 4-6 eight ounce ramekins and dust the inside with white sugar.  Place the prepared ramekins on a baking sheet.

In a double boiler or a heat proof bowl over a pan of boiling water, melt your butter and chocolate.  Remove from heat when melted and set aside.

In a mixing bowl, beat your egg yolks and 1/3 cup sugar until thick, pale, and fluffy~when you raise your beaters the egg mixture should form slow ribbons falling back into your bowl.  Beat in your vanilla and then add your chocolate.

In another clean bowl, whip your egg whites until frothy.  Add your cream of tartar.  Continue to whip until soft peaks form.  Gradually add the 1 tbsp sugar and whip until there are stiff peaks.

With a rubber spatula, fold the egg whites into your chocolate mixture.  Do not over mix, only mix until incorporated.  If you over mix your batter will deflate.  Divide your batter between your bowls and bake for 10-15 minutes or until the outside edges are set but the middle may look a little wet.

Immediately remove from the oven and let them rest for a couple minutes.  Serve in the molds or you can take them out and serve in another dish with fruit, whipped cream.

Tuesday, February 14, 2012

Chocolate Dipped Pretzels

We made these for Zach's class Valentine treat!
Who doesn't like chocolate dipped pretzels.  This was very simple and I love the sprinkles, which I ran out of in the end!
Super simple treat and super fun idea found on Pinterest!

Swirled or Tie-Dyed Sugar Cookies

I started out with a different plan on making sugar cookies.  I ended up with this design!  I divided my sugar cookie dough and colored half of it.  Then I kind of kneaded it together and mixed it up!
The fun part about doing this is that you can change the color up for any occassion ~ blue and white for BYU fans, green and white for St. Patricks day, etc.
I liked how it turned out~kind of proud of myself for making something fun and new!  Ben is bringing these to school today for his class Valentine treat and I sent some with Todd to work so I wouldn't sit at home eating them!  Something about sugar cookies that are sooo yummy!
You can use your favorite sugar cookie recipe, or I have added the one I used that to me never fails and is super soft and yummy!

Sour Cream Sugar Cookies

1 1/4 cups sugar

3/4 cup softened butter

2 large eggs

1/4 cup sour cream

1 1 /2 tsp vanilla

3 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

Beat butter and sugar till light and fluffy. Beat in eggs, sour cream, and vanilla. Gradually beat in dry ingredients. Refrigerate over night or as long as you can (at least an hour or so!).

Roll and cut out with cookie cutters! Bake 350 degrees for 8-10 minutes!

Monday, February 13, 2012

Crock Pot Teriyaki Chicken

I have started doing at least one crock pot meal a week!  It just makes my afternoons when the kids get home so much easier sometimes to have dinner most of the way done!
We like chicken and rice.  I would eat it once a week at least!  Brown rice would be better and I will probably start trying to add that in!
This was a simple recipe and it even provided sauce to put on your rice!  My chicken was flavorful and not dry and the sauce was yummy!
I am excited to have another easy meal to make!
Crock Pot Teriyaki Chicken
  • 12 boneless skinless chicken thighs~about 3 lbs (I used about 5 chicken breasts)
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 6 tbsp apple cider vinegar
  • 3/4 tsp ground ginger
  • 3/4 tsp minced garlic (I minced about 4 cloves garlic)
  • 1/4 tsp pepper
  • 4 1/2 tsp cornstarch
  • 4 1/2 tsp cold water
  • Hot cooked rice
  • Veggies of your choosing~broccoli, snap peas, etc.
Place chicken (I even used frozen chicken and it worked great) in your slow cooker~I always try to spray with non-stick spray before I add my ingredients.

In a bowl, combine sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4-5 hours.

Remove chicken and let it rest.  Skim any fat from cooking liquid and place in a sauce pan and bring to a boil.  Mix together your corn starch and cold water.  Gradually stir into boiling sauce and stir until sauce is thickened.

Serve sauce with your chicken and rice.  Next time I am going to add cooked broccoli and sugar snap peas to this to make a sort of stir fry with the sauce!


Friday, February 10, 2012

S'mores Rice Krispies Treats

 This was a yummy pinterest find!
There is nothing simpler to me than rice krispies!  I love almost nothing more than s'mores!  So why not combine!!
These were a great treat!  I think these could be done almost 2 ways!
  1. Original Recipe way
  2. Make without the marshmallow tops
Any way you try it, they were an easy way to have s'mores in the winter when you can't go outside and roast a marshmallow the real way!
S'mores Rice Krispies Treats
(recipe by Glorious Treats)
  • 3 tbsp butter, cut into pieces
  • 4 cups mini marshmallows (or about 40 regular/large marshmallows)
  • 5 cups Rice Krispies cereal
  • 1 cup Golden Grahams cereal
  • 1/2 cup mini chocolate chips
Top Layer
  • 1 cup semi-sweet chocolate chips
  • 10 full sized graham crackers, broken in half
  • 40 large marshmallows
Butter or lightly spray a 9 x 13 pan.

In a large bowl, place your rice krispies and golden grahams cereals.  Set aside.

In a large microwave safe bowl, place your butter and 4 cups mini marshmallows.  Microwave for about 3 minutes, stirring after 2 minutes.  Watch carefully depending on bowl size.  My bowl must not have been large enough because the marshmallows started overflowing after about 1 1/2 minutes.

Cook until marshmallows and butter are melted.  Now pour over your cereals and mix gently to combine.  Use a utensil that is sprayed with cooking spray.

Add your mini chocolate chips and then pour mixture into your prepared 9 x 13 pan.  Press into pan.

Melt your semi-sweet chocolate chips in microwave or use a double boiler.  Heat until melted and then pour over top of rice krispie treats and spread with a spatula.

While the chocolate is still warm, spread your graham crackers on top.  I broke my grahams in half and then in half again to make smaller treats!  They were a better size for me and my family!  I didn't use all 10 grahams.  My 9 x 13 pan must be a little different than the original or I just spaced mine apart more.

Put pan into fridge to set, about 10-15 minutes.  Once set, cut into squares (or in my case small rectangles).  Use the lines of your grahams as a guide.  Place on a large baking sheet.

Next you will cut in half your 40 marshmallows, or how many you need to top each graham.  If you have squares, you will need 2 large mallows per square cut in half.  If you made rectangles, you will need 1 large mallow per rectangle.  Get it???

I used kitchen scissors to cut my mallows.  Place each half on the top of each graham (as pictures above).  Now you can toast your mallows.  This is where I think next time I will either not do the mallows, or do them individually as ready to eat.  My mallows didn't stick and fell off after toasting and then the leftover mallows got kind of firm!  You can decide.

When you toast, stick in the oven on broil and don't let yourself get distracted or else they will burn quicker than you think!  Or if you are lucky and have a kitchen torch, you can use that!

Now enjoy your indoor smores!

Thursday, February 9, 2012

Ooey Gooey Brownies

This was very very yummy!  Ben requested brownies for family night and I decided to try a new recipe!  This was a great recipe and they were definitely more fudge like than cake like and rich! 
It would be a fun Valentine treat!
Ooey Gooey Brownies
  • 3 squares of baking chocolate (or if you don't have the squares ~ use 9 tbsp cocoa powder + 3 tbsp oil)
  • 2 cubes butter
  • 4 eggs
  • 1 cup flour
  • 1 tsp vanilla
  • 8 Oreo cookies, crushed or crumbled
Preheat oven to 350 degrees.

Melt butter and chocolate in a microwave safe bowl.  I always do this over the stove.  Just make sure you melt the butter part way first and then add the chocolate so you don't burn the chocolate.

Put your chocolate mixture in your mixing bowl and add your sugar and vanilla.  Beat until fluffy, about 2-3 minutes.  Add in your eggs, beating one at a time.  Add flour and stir until just combined.  Fold in your cookie crumbles.

Grease a 9 x 13 pan and then add your brownie batter.  Bake for 35-45 minutes, or until just barely done.  Cool before frosting or eat right away warm(which to me is the best) or top with strawberries and fudge for an extra yummy Valentine treat!

Wednesday, February 8, 2012

Chocolate Heart Cut-out Cookies

I made these cookies at Halloween.  They were skeletons!
The cookies were so yummy that I figured who wouldn't love chocolate hearts too!  These cookies are soo yummy that they don't even need frosting~at least according to me!
I do think that it would be a fun Valentine treat to turn them into chocolate heart ice cream sandwiches though!  I thought next time I make these to put ice cream in the middle and then roll the ice cream in sprinkles too!

Chocolate Cut-Out Cookies

2 1/2 cups flour

1/2 cup cocoa powder

1 cup (2 sticks) butter

1 cup sugar

1 egg

1 tsp vanilla

Preheat oven to 350 degrees. Line your baking sheets with parchment paper or use a baking mat if you have one!
Cream butter and sugar together until light and fluffy (1-2 minutes). Beat in egg and vanilla until combined.
Slowly add your dry ingredients to the butter mixture. Add your cocoa powder first and then slowly incorporate the flour. I used all 2 1/2 cups. Scrape the sides of your bowl as you go.
Lightly dust your surface with flour or cocoa powder and roll your dough out. It recommends to roll your dough and then place in the refrigerator for 15 minutes. I didn't put mine in the fridge. My dough wasn't sticky and I was able to work with it right away!
Cut out shapes and place on your baking sheets. Bake 8-10 minutes or until set. Don't over bake! Just make sure edges look set!
Let your cookies cool on your baking sheet for 2-3 minutes and then place on a cooling rack!
Now you can eat them warm, cool them and then frost, or cool them and make an ice-cream sandwich!

Wednesday, February 1, 2012

Delicious Buttery Dinner Rolls

These rolls were easy and yummy!
Another great recipe via pinterest!  They were posted around Thanksgiving time, but I haven't had a chance to try them until this last Sunday.
I will definitely make these again!  They make about 48 rolls, so definitely great for a crowd or to share with a neighbor or friend!

Delicious Buttery Dinner Rolls
  • 1 1/2 cups milk
  • 3/4 cup + 1 tbsp sugar
  • 1 egg
  • 1 tbsp salt
  • 2 tbsp yeast
  • 2 cups warm water
  • about 9-10 cups flour (I did about 4 cups of wheat flour and the rest white)
  • at least 1 cup butter
Scald 1 1/2 cups milk, 3/4 cups sugar and 1/2 cup of butter in a microwave safe bowl for about 2 minutes.  Cut the butter into pieces so it will melt faster!  There will probably be small pieces of butter floating, but that is OK.

In another bowl combine your 2 cups warm water, yeast, and 1 tbsp sugar.  Let sit until it gets bubbly.  While it is sitting put your egg and 1 tbsp salt in your butter mixture to help it cool down a bit.  It was also recommended to add about 2 cups of flour to the mixture in order to cool it for the yeast.

Once cooled, add your yeast and mix.  At this point, I transferred it to a bigger bowl.  The recipe said the rolls turn out so much better if they are hand mixed, so that is what I did!

Using a fork or wooden spoon, gradually stir in your 7-8 more cups of flour.  Add about 2 cups at a time and stir in order to not add too much flour.  You may want to knead or incorporate the flour with your hands after a while.  When the dough is no longer too sticky (it will pull away from the sides) place plastic wrap over the top and let rise in a warm place.  I let it rise for about an hour.

Cover your working space with flour and place your dough on your surface.  Next cook your dough in half, and then in half again so you have 4 balls of dough.  Try to make them even, but don't stress about it!

Using 1 ball of dough at a time; roll the dough into a circle on your floured counter.  Once it is rolled out, spread some softened butter all over it.  I had some room temperature butter that I grabbed with my fingers and spread.  You will use about 2 tbsp of butter per circle.

Cut your dough with a pizza cutter into quarters.  Next cut your quarters into 3 pieces.  You should end up with 12 triangles.  Roll each triangle starting at the widest end and then tuck the smallest end or tail underneath.  Place each roll on a buttered cookie sheet.  You will make 3 rows with 8 rolls per row.  You will have 2 pans with 24 rolls per pan.  (Two balls of dough will fill each pan.)

Preheat your oven to 350 degrees.  Place the pans in a warm spot and let them rise again.  Let them rise until the rolls are touching each other and full in size.  Cook one pan at a time for 10-15 minutes (My rolls took about 20+ minutes).  Keep an eye on them and cook until golden brown.

When they come out of the oven still hot, run a stick of butter over the tops to give them a wonderful buttery glaze!