In the bread machine:

2 eggs
1/3 c butter crisco
1 tsp salt
1 c milk (warmed)
3 tbsp sugar
5 - 5 3/4 c flour - type really doesn't matter, I've used bread flour and I've used all purpose - all purpose just makes lighter bread
1 pkg or 2 1/4 tsp active yeast

Add ingredients in order listed above. Set on dough setting. Punch down and form rolls then set them on a greased baking sheet, let rise in warm place for 45 min. Bake at 325 - 350 till golden brown (I've been known to melt a stick of butter and pour over the top...but shhhhh! don't tell, cause you know that's just BAAAAAAAD)

If you don't have a bread machine, mix ingredients in reverse order - except dissolve the yeasties in the warm milk a bit first. Knead well - the gluten will make a nice, velvety dough - if it doesn't, and is sticky, add a bit of flour till it feels nice (I love dough). Let rise an hour and a half. Punch down, divide into rolls then follow the rest of the destructions above.

- Kimmy

PS - I've also used this recipe for my sausage and cheese kolaches, but the cheese tends to make the dough too doughy (if you kwim), and generally use a regular white bread recipe for those.

</font><blockquote><font size="1" face="Verdana, Arial">quote:</font><hr /><font size="2" face="Verdana, Arial">Originally posted by worthatry:

Isn't "tofu" Japanese for "whale snot"?
WAT</font><hr /></blockquote><font size="2" face="Verdana, Arial">LMAO!!! Gawd. I'm dyyyin here ....

I'm gonna steal that with pride, thanks Dave!

<small>[ September 21, 2004, 11:08 AM: Message edited by: Resilient ]</small>

Pep - you're sooooo good when you're baaaaaad.

Kimmy - is there a low carb version of this?

Just - I recommend we see when JL is gonna be in town. He suggested it may be sometime soon.

Jo - no charge for the 'tainment

WAT

WAT - they really haven't come out with low carb flour yet. Besides, it'd be way too expensive to be worthwhile. Sorry. Sometimes you got to feed the carb monster anyway, kwim? I figured since you were doing sauce, you were carbing. You do know there is a metric ton of carbs in bbq sauce, right?

I low carbed for a long time - till the bs diet took far and above the needed 10 lb loss away. At 50 lbs less last count. <img border="0" alt="[Teary]" title="" src="graemlins/teary.gif" /> I've got all kinds of recipes if you need any variety, tho...just let me know.

WAT,

Folks envision if you will WAT at the grill, in one hand he has a box of matches and in the other he has the lighter fluid. On the grill is the remains of the previous cookout, plus some mold, and perhaps other living organisms as yet unnamed.

Now GUESS how WAT is going to clean said grill? <img border="0" title="" alt="[Smile]" src="images/icons/smile.gif" /> Yup, like all guys he is looking for flames, a big fireball, and with any luck his house and the neighborhood still be unlit when he finishes with his cleaning job. <img border="0" title="" alt="[Eek!]" src="images/icons/shocked.gif" />

NOW, the cooking will begin after he has a thread of fire extending from the lighter fluid can to the charcoal for a few seconds. Let's see dogs, chops, minimum of veggies as they cook TOO fast as compared to the meat, and PERHAPS some water boiling on the side for the crabs he keeps promising me. <img border="0" title="" alt="[Big Grin]" src="images/icons/grin.gif" />

Now I don't know if it is gourmet cooking, but you can bet everything and everybody will be COOKED. <img border="0" title="" alt="[Wink]" src="images/icons/wink.gif" />

First part of Nov. WAT and JJ. That seems to be the time. I'll get in touch later.

Pep, your receipe for BUNS sort of dovetails with mine, but I would tend to be there AFTER the pool boys has left and the serious sunbathing has started. <img border="0" title="" alt="[Roll Eyes]" src="images/icons/rolleyes.gif" /> .

Must go,

JL

</font><blockquote><font size="1" face="Verdana, Arial">quote:</font><hr /><font size="2" face="Verdana, Arial">Originally posted by Niosgirl:
<strong>You do know there is a metric ton of carbs in bbq sauce, right?</strong></font><hr /></blockquote><font size="2" face="Verdana, Arial">Yup. That's why I rarely use sauce any more. Wilo Willie's #1 Rub has no carbs - best I can tell. All spices, paprika, etc.

JL is close - when I use charcoal. It's a guy thing. Anymore I cheat with propane. Not as tasty but oh so convenient and easier to control temperature. Add a little Buffett and 'ritas and JL loses his control. Crabs? He's over the top.

WAT

Dern double post. Is it my 'puter or my connection or this site???? Very frustrating!!

<small>[ September 21, 2004, 07:30 PM: Message edited by: worthatry ]</small>

</font><blockquote><font size="1" face="Verdana, Arial">quote:</font><hr /><font size="2" face="Verdana, Arial">Originally posted by Pepperband:
Here is mine:

Drive to the Beverly Hills Hotel....

Recline on a turkish-towel-covered lounge sipping a Tangaray martini straight up with 2 olives...watching the pool boys clean the pool <img border="0" title="" alt="[Eek!]" src="images/icons/shocked.gif" /> ~~~~

yummmmmmmmmmy buns ~~~~~~~~~~~ <img border="0" title="" alt="[Razz]" src="images/icons/tongue.gif" />

Pep <img border="0" title="" alt="[Cool]" src="images/icons/cool.gif" /> </font><hr /></blockquote><font size="2" face="Verdana, Arial">Make me a reservation too Pepp, I've ALWAYS been a buns kinda girlie. <img border="0" title="" alt="[Big Grin]" src="images/icons/grin.gif" />

JL -->> <img border="0" title="" alt="[Razz]" src="images/icons/tongue.gif" />

<small>[ September 21, 2004, 09:50 PM: Message edited by: Resilient ]</small>

WAT - A true 'quer uses both a rub and sauce. <img border="0" title="" alt="[Big Grin]" src="images/icons/grin.gif" /> Wanna know a secret - I have found a hole in the wall type bbq place in my little town that the que is so good, you'll stand up and slap yo' momma. Infact, I told mom she's not allowed to eat there with me, just in case.

</font><blockquote><font size="1" face="Verdana, Arial">quote:</font><hr /><font size="2" face="Verdana, Arial"> and perhaps other living organisms as yet unnamed.
</font><hr /></blockquote><font size="2" face="Verdana, Arial">That's okay though, those other living organisms will probably kill off any nasty virulent strains that he'd picked up at a spaceport in Betelgeuse. You know, the ones that would leave half the planet sterile and blind and the other half believing that they are pelicans.

Sorry. I couldn't help myself.

Pep - I'm more an ab, lat and delt girl myself. Does this cabana/pool boy happen to be latino and have the most nummy shade of carmel colored skin? Also, how well does he make sex on the beach (the drink, you dirty ole men)? Cause it makes ALL the dif in the world on that one!