The trick is to smoke the meat and not make the meat smoke
Date: November 22, 2012 Favorite:Baking Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
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These rolls looked perfect for Thanksgiving Dinner 2012. They were elegant looking, easy enough to make and could be made the day before & the dough refrigerated in the muffin pan for baking the next day. Once removed from the fridge they get baked at 350 degrees for 15 minutes, or in my case 20 minutes. They get brushed with butter on the tops when they are finished baking. These rolls were excellent. They had a smooth inner texture and top surface with somewhat crunchy side. They had a wonderful buttery flavor with that trace of sweetness you only get in home baked breads. I"ll let the pictures cover the rest.