Sorry - I'm not familiar with the rolls you're talking about.
I use what are sold in almost every grocery store around here .... a dozen small white rolls (around 1 1/2" to 2" across each) in a plastic bag, always labeled "Dollar Rolls".
They were sold everywhere in North Dakota too ... common in any brand. I think the small size is very important.

Ok, thanks! I try to find them..if not will use the Hawaiian rolls which are also very small but very sweet. (like you I think..:p ) I have it all together, now if I can just keep from eating it before they arrive tomorrow. :D

might be good with english muffins?

That's a good idea...I could cut smaller circles out of them. :p

Chicken and sausage Gumbo
(this takes at least 2 hours to prepare,
makes alot to freeze for later and
can half the receipe of course!)

3 pounds chicken cut in small pieces..I use skinless boneless breasts but I think thighs would be better.
2 pounds smoked sausage cut .5 inch thick (some folks brown these first)
16 ounce jar of roux mix..I use richards in oil, (which is browned flour)
2 quarts of fresh trinity (I use guidry's)
or (3 cups chopped onions, 2/3 c green onion tops, small bell pepper,
1/2 c. celery, garlic and 1/3 c. chopped parsley...you can use the frozen Seasonings for stews use 3 packages then and add some garlic)
64 ounces of chicken broth
64 ounces of water
2 ounces of kitchen bouquet browning sauce (Optional)

season chicken with salt cayenne pepper, black pepper and garlic powder overnight...I did this the day that I made the gumbo.
In a very large pot bring 1/2 gallon of water to boil and
add the jar of roux, boil for at least 20 minutes to ensure the roux is completely dissolved, I used an emulsifier, hand beater in the pan to ensure it was all broken up.
Add 1/2 gallon of chicken broth and boil another 15 minutes
add the chicken and veggies and boil over med. heat 30 minutes uncovered.
add sausage and boil another 15 minutes.

serve over rice, some have potato salad to eat with it as well.
(I use a rice cooker and it takes about 30 minutes to cook)


There are many variations of this, seafood has oysters and crab claws
okra, I have even heard of whole eggs!

enjoy!
bizi

Waves at Bizi and gives her tons of hugs. :hug:

Flax muffin (from yo yo girl)
 

the BEST muffin recipe EVER...

you need:
1 egg
1/4 C flax meal
1/4 tsp baking powder
sweeten to taste... I use splenda.. maybe 1/4 C??
2 tbsp butter already melted

mix up the first four ingredients then add in the butter. Microwave for 1 minute and VIOLA!! a perfect flax muffin.

you'll figure the sugar/sweetener out pretty quick once you make one. And the best part is that it has a just 1g net carb. Flax is awesome for you. Pleases every corner of the nutrition world i think.

Buttermilk Brownies

From Modern Woman Magazine – Family Favourites for Everyday cookbook

Makes about 36 brownies (9x13” pan)

Brownies

2 cups all-purpose flour (I used ½ as whole wheat flour)
2 cups granulated sugar
1 tsp baking soda
¼ tsp salt
1 cup butter or margarine (I used butter)
1/3 cup cocoa powder (I used Bernard Callebaut)
1 cup water
2 eggs
½ cup buttermilk
1 ½ tsp vanilla

Icing

¼ cup butter or margarine (I used butter)
3 tbsp cocoa powder
3 tbsp buttermilk
2 ¼ cups icing sugar (I used closer to just 2 cups)
½ tsp vanilla
¾ cup chopped pecans

1) To make brownies: Preheat oven to 350 F. Lightly butter a 13 x 9-inch baking pan. In a large bowl, combine flour, sugar, baking soda and salt. In a small saucepan, bring butter, cocoa powder and water to a boil, stirring continuously. Remove from heat. Beat the butter and cocoa mixture into the flour mixture until well combined. Add eggs, buttermilk and vanilla; beat for 1 minute.
2) Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan on a rack for about 15 minutes.
3) To make icing: While the brownies are cooling, heat butter, cocoa and buttermilk in a small saucepan, stirring continuously until butter is melted and the mixture is very warm. Remove from heat and beat in icing sugar and vanilla until smooth. Stir in pecans. Gently spread over the warm brownies.

a big bump for the holiday cooks :D

Chocolate Truffles
 

Chocolate Truffles by Eagle Brand

INGREDIENTS
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars

DIRECTIONS
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND®. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm. (Or leave the pot at room temperature until it cools enough to start rolling.)
Shape into 1-inch balls; roll in any of the listed coatings.
Chill 1 hour or until firm. Store tightly covered at room temperature.