My Teriyaki Recipe

One thing, and probably the only I hate, about living in Utah is I had to learn how to cook my Hawaii favorite foods.  I mean I've cooked most of my life being "Mom's little helper" for many years with only brothers.

I am going to share with you my FAVORITE recipe of all time but your can't share it with anyone else. LOL, yes this blog is public:)

My Teriyaki Recipe

This is my absolute favorite sauce recipe when it comes to grilling pork or beef.  After many years of making teriyaki, I have to say I finally found the CORRECT cut of meat.  You should under cook it but make sure it's cooked especially if you're grilling pork.  Beef can be just cooked - it keeps it tender and if you put all your cooked meats in a pot with a lid, it will keep cooking and you'll be fine:)

• 5lbs. boneless chuck roast, 1/8"-1/4" thick slices
• 2 c Aloha Shoyu
• 2 c sugar
• 3 c water (more if you want less taste and less if you want strong taste)
• 5 T rice wine vinegar
• 3 pc ginger (spoon off all skin and mince - I grate it inside to let juice fall in)
• 5 green onion, chopped

Mix everything well, add chuck roast, place in zip-loc and refrigerate 4-6 hours.  It's best to marinate over night but if you're pressed for time, a few hours is good.

The trick to making good teriyaki: grill, fry with oil, or bake but BE SURE TO BASTE all the time with a raw piece making absolutely sure to flip it over and cook sauce well before taking off heat.  So ono:)

My Semi-Homemade Recipe for Coco-Puffs

Huh, who'da thought that I'd be so interested and excited about sharing my recipes?  I really LOVE to cook, I love to see the smiles of the people I feed.  I used to cook recipes from scratch but because I can stand at most 3 minutes, I had to think of another solution-- same ono results in LESS cooking time!  This is why I've had to come up with semi-homemade (okay, half-a$$) recipes!  But they come out ONO so no complaint.  I wanted to share a funny clip from my one of my favorite comics outta Hawaii... my inspiration for cooking (and drinking)!  HA!  Just kidding y'all!!!

Aunty Marialani's Cooking Show

Since I'm in the mood of sharing my semi-homemade recipes, here's my absolute FAVORITE one!  Just a little info about how I came to LOVE coco-puffs.  (Oh yes!)  Riding into town with mom and dad became a daily ritual.  I would have a Dr.'s appointment almost everyday at Straub Hospital in Honolulu on King Street. 

On our way back to Laie, we would stop at Liliha Bakery (above) where we would order a dozen, or two, or four of these bad boys for our long trip.  There is nothing like it, I tell ya, it's sweet, buttery, and cold on a hot summer day.  

This is their version.

I am going to tell you how to make my version.  Remember, I'm all about semi-homemade so this is going to be super-fast!  Don't blink, you'll miss it!  Now I've tasted the ones  from Vegas and I thank everyone who's ever bought some for me from there but mine blows, no BLOWS, the competition away! There I go toot-ing my own horn.  Oh but you will too, once you taste these.  You'll blow MY horn, not yours!  Bwaaahaha, just kidding!

Here's the recipe (I will give you the short version then a link to the LONG version):

Choux/Cream puff:

Where ever you go in the U.S., you can almost always find a bakery!  Walk in and order empty shells.  You usually have to order a day or two in advance.  Here are mine.  Cut in half lengthwise.  Notice how they're in a huge bakery box?  Yeah, I don't usually carry those in my home so that's proof that I DID NOT MAKE THEM MYSELF. lol.  Here's the make-it-yourself version!

Chocolate Custard

Yeah right!  Jell-o Instant Chocolate Pudding IS chocolate custard! (To me, at least!)

Chantilly Frosting

You can find my Chantilly Frosting recipe here.  Be sure to prepare 24 hours prior to serving for BEST results!!!  You will also need chopped macadamia nuts.  "WHAT?  But we're not in Hawaii!" you may be asking yourself.  Hey, I'm not either.  WalMart sells their brand of macadamia nuts without the Hawaii name.

Assembly:

• Cut cream puffs lengthwise so there's a top and a bottom piece
• Fill bottom layer with your Chocolate Custard (HA!)
• Add top piece of cream puff on the pudding
• Add a HUGE dollop of Chantilly Frosting
• Top your concoction with chopped macadamia nuts (Liliha Bakery does not put macadamia nuts on their coco-puffs, but doesn't it just sound like the RIGHT thing to do?  Yes PLEASE!!!)
• You SHOULD refrigerate for an hour or two before serving

Voila!  Bon Appetit!

Should you decide to try this recipe, please post your pictures and comments!  I'd LOVE to hear from you!!!

Thank you for reading, 

♥ Faga

Semi-Homemade Version of Panipopo

I, VERY UNLIKE like dear mother who can do everything at the same time and nurse kids back to health, do not like to bake!  I mean I do but I hate all the steps before the actual placing in the oven and pressing BAKE(:  It's just too much labor, thinking, and patience of which I have none.  Anywho, here's a semi-homemade version of panipopo - tastes soooo good, almost like the real thing baby!

Mom's authentic panipopo

Semi-Homemade Recipe

Ingredients:

• 1 package Rhode's warm and serve rolls
• 2 can coconut milk
• 2 c water
• 2 blocks Imperial margarine (uh-huh;)) 1 for before and 1 for after baking
• sugar to taste (add lots but taste it as you go)
• cornstarch slurry: 2-3 heaping T of cornstarch to 1 c water

Directions:

Purchase your rolls early a day ahead from your grocer's freezer.  Butter the bottom of the pan you want to bake in with one block butter.  Place frozen rolls in pan to thaw for 5 hours.  Rolls will rise and get bigger.

In a sauce pan, heat coconut milk and water to a rolling boil.  Turn heat down and add cornstarch slurry.  Stir until sauce is thick.  Pour 3/4 of the sauce in pan over the rolls.  Bake at 350 until golden brown.

When ready, SMOTHER tops of rolls with another block of butter and pour the remaining sauce over the rolls and butter.  Yum!!!

Here's a reminder of how your lovelies will turn out...  YUMMY!!!

Hope your recipe turns out and that you EAT THAT PANIPOPO... all of it!  Don't share it!  Today, you deserve your own pan of panipopo(:

Thank you for reading,
I ♥ You!

Faga

Seven Eleven = Heaven

After a few days of staying in bed, I thought I'd take a trip to MY happiest place on earth, 711 in Provo, where they sell da best Hawaiian goodies in Utah County.

I was lucky tonight because I scored a delicious or should I say onolicious dinner which I've been craving for months now.  I was able to find  manapua, kalua pig, laulau, poi, pochogee (portugese) sausage, S&S saimin, cracked seed, and guava and lilikoi hawaiian sun ice cold drinks to wash it down.

But that was a few hours ago... I am hungry again!  What to eat?  How about some rice, spam, furikake, and honey crisps?  Stay tuned for one of my oldies but goodies, honey crisp recipe from 1998?  Thanks for reading, ♥ Faga

PS:  Mahalo Kaimi & Kenzie girl for my pake cake(:

Thai Sweet Chili Sauce Recipe

Aloha!  Or should I say Ni Hao;) lol  Last night and the night before (24 robbers came knocking at the door) Jen and I made chow fun, crisp gau gee, and egg drop soup for dinner.  Last night, I fried up the rest of the gau gee that was left in the fridge and dipped in that last of the Thai sweet chili sauce.

There were 100 crisp gau gee to one drop of chili sauce.  I was so mad because it taste sooo good!  So... this post I want to share with you my sweet chili sauce that's BETTER than that in the bottle(:  This recipe makes about 1/2 cup sauce, but email for 5 gallon recipe... yes, that much!

Thai Sweet Chili Sauce Recipe

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Yield: Makes 1/2 Cup of Sauce

Ingredients:

1/2 cup rice vinegar (or substitute white vinegar)

1/2 cup + 2 Tbsp. white sugar

1/4 cup water

3 Tbsp. fish sauce

2 Tbsp. sherry (or cooking sherry)

3 cloves garlic, minced

1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)

1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water

Preparation:

Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.

Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar).

Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).

Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.

Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood. ENJOY!

Thank you for reading, ♥ Faga

Lila Magalei's Pickle Mango Recipe

Pickle Mango

from the kitchen of Lila Matagi Magalei:)

Ingredients
5 C Water
4 C Sugar
2 C Vinegar
1/4 C Hawaiian rock salt
1/4 C Li hing mui powder

Directions

1. Mix in a pot and bring to a boil. Take off burner and let cool (you can stick it in the freezer to cool it quicker)
2. Add sliced mango and li hing mui seed and refrigerate for at least 3 days for pickling.
3. Enjoy!

Let me know how it turns out for you!  Is your mouth watering yet?  Mine is.  Can't wait to try this today.  Aloha!!!

Thank you for reading,

♥ Faga

You CAN Have Your Cake & Eat It Too!

In high school, I was fortunate to work at our local bakery which is STILL the best hands down even after years of closing.  They made the BEST of everything; pastries, breads, pies, and cakes!  I have never tasted anything that compares to their baked goods in over 20 years... THAT is how good they were!

I have had many requests for my cake recipes - at least my take on what I think is in the cakes.  So... to put your mind and taste buds at ease, friends, here is my version, my Semi-Homemade version, of my absolute favorite cakes!  Do not fuss over the cake itself. As long as you prepare according to the box, you'll be fine:)  Thank you Guava Rose for the images, they are beautiful!

CHANTILLY CAKE

Cake 

2 German Chocolate Cake

Prepare cake according to instructions on the box.  Let cool.  Make sure cake is even at the top.  If not, use knife to make even and reserve crumbs in a bowl.

Frosting

2 13 oz can evaporated milk
3 C sugar
1 1/2 C butter
8 large Egg yolks
3 tsp Vanilla extract
1/2 C chopped macadamia nuts

Combine milk, sugar, butter, and egg yolks. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. (Make sure that it's thick, or it will slide right off your cake!) Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.

Cream Filling (Optional, but it's good!)
1/4 cup white sugar
4 tsp cornstarch
1/8 tsp salt
1 large egg, slightly beaten
1 cup whole milk
11/2 tsp butter
1/2 tsp vanilla extract 

Combine sugar, cornstarch, and salt. Add egg, blend well. Stir in milk slowly. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add butter and vanilla. Chill for 30 minutes. Spread a third of the mixture between each layer

AssemblyI usually prepare only 2 box cake, one for each 9"X13" pan so that I have two layers.  If I make sheet cake for luau, then I multiply by 6 or 8 times.  

1. You know the best way to serve cake is luau style.  What is luau style?  Use cardboard wrapped in foil to put your cake on top so everyone can see you entire cake:)  Place your first layer down on foiled cardboard.
2. Frost with cream filling or Chantilly frosting.
3. Add next layer of cake.
4. Frost entire cake.  Don't worry if frosting is more runny than you thought cause once you're done, freeze it and the frosting will be thick!
5. Once you've frosted the entire cake, add cake crumbs on all four sides, and chopped macadamia nuts.  Add choke (A LOT) of macadamia nuts!  Freeze your cake for 2-3 hours before serving.  Buggah is ONO!

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HAUPIA CAKE

Cake

1 pkg white cake mix (for a 9X13" pan)

1 cup coconut milk

2/3 cup water

2 egg whites

Prepare cake mix according to package directions using 2/3 cup of the coconut milk, the water, and the egg whites. Cool cake, remove from pan and split carefully into 3 layers. Reserve top layer; spread haupia filling on the remaining layers. Chill layers until filling is set.

Frosting

1 Tbsp unflavored gelatin

2 cups heavy cream

6 Tbsp sugar

1 tsp lemon extract

shredded coconut to taste

While layers are chilling: soften gelatin in remaining 1/3 cup coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack chilled cake layers; frost with whipped cream mixture. Sprinkle cake with coconut.

Haupia Filling

(you can do this part while the cake is baking)

2 cups coconut milk

1/2 cup sugar

1/4 tsp salt

3 Tbsp cornstarch

1/2 cup water

1 tsp vanilla

In a sauce pan heat coconut milk (do not boil). Mix sugar, salt, and cornstarch with water; stir into hot coconut milk. Cook, stirring constantly, until mixture thickens (cook over low heat to avoid curdling). Stir in vanilla and cool.

NOTE: It is best to chill the haupia until it is somewhat thick, but still spreadable; otherwise it kind of goops up when you try to spread it on the layers. Chill the frosting, too, before you spread it.

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CHOCOLATE LUAU SHEET CAKE

THIS is my favorite cake of all time.  It's my version of our neighbor's Chocolate-Butter Cake that is served at practically EVERY party, wedding, and funeral in Laie.  This cake is to die for.  I don't know Mata Kamae Kaio's recipe and I can never do her cake justice but living in da 801, we gotta make do with what we get, no?  I get da BEST neighbors everrr!

SORRY, I change my mind about sharing this recipe:(  But, if you're ever in my town and like grind some of dis cake, hollah:)

Thank you for reading,

♥ Faga

My Favorite Chinese Recipes to Try...

I will try these recipes this week in time for New Year's Eve.  I thought I'd share it with you so if you decide to try it first, I don't have to;)


Let me just say that Hawaii has THE BEST Chinese food in the nation!  Yes, in the nation!!!


Here are my recipes (send me a pic and review please):

Image from ONOKINEGRINDZ.com

Crisp Gau Gee Mein Recipe

Gau Gee:

10 small dried Chinese mushrooms

Boiling water

1 pkg Won Ton wrappers

1/4 lb Fresh shrimp

1/2 lb Ground pork

7 cans Water chestnuts, chopped fine

3 Green onions finely chopped

1 tsp Oyster sauce

1 tsp Soy sauce

Dash of white pepper

1 tsp sugar

1/2 tsp pared and grated fresh ginger root

1 small clove Garlic, pressed

1-1/4 Tbsp Cornstarch

1 egg

3 C Vegetable oil    

Place mushrooms in a bowl and cover with boiling water. Let stand 20-30 mins. Drain and squeeze out excess water and chop finely. Remove shells, devein shrimp and finely chop. Transfer chopped foods to a large bowl. Add soy sauce, ginger, garlic, cornstarch and egg. Mix well. Place one level teaspoon of mixture onto center of each wonton. Brush edges with water. Fold in half over filling, pressing edges firmly together to seal. Heat vegetable oil in wok over high heat until it reaches 375 degrees. Fry 8 to 10 gau gees at a time in hot oil until golden, 2 to 3 mins. Drain on absorbent paper towels. Put on top of pan fried noodles or may be served separately with Sweet and Sour Sauce.

Pan Fried Noodles:

1 lb Fresh thin Chinese egg noodle or 1 lb dried

1-1/2 C sliced BBQ pork (char siu)

1/4 lb Fresh shrimps, shells removed, deveined, left whole or sliced

1 whole Chicken breast sliced into bite-size pieces

1/2 C Dried small black Chinese mushrooms

1 medium Onion sliced

2 stalks Celery cut at a diagonal

1 C Fresh mushroom, sliced or 3/4 C canned slice mushrooms

1 C Bean sprouts

1/2 C sliced Waterchestnuts

1/2 C Bamboo shoots, sliced

1 C Bok choy chopped into 2-inch pieces

1 C sliced Chinese or Napa cabbage

1 C sliced Carrots

1/4 lb Snow peas, trimmed

Peanut oil

Put the mushrooms in a small bowl and pour boiling water over them. Let soak for 20-do mins. Meanwhile, cook the noodles in a large quantity of boiling water for 3-1/2 to 5 mins. Drain, rinse under cold water, drain again, toss with a little sesame oil and set aside. Heat a work or skillet over medium high heat until hot. Add 1 cup peanut oil and heat until the oil is very hot. Lower the noodles into the oil to form a nest and let them cook until brown on one side (About 8 to 10 mins.). Turn the noodles over and brown the other side. Remove to a large serving platter and keep warm. Pout off all the oil except 1/4 cup and heat. Add chicken and stir fry for 2 mins. Add the shrimp, BBQ pork and vegetables. Mix all the sauce ingredients well and add and bring to a boil until thickened. Pour vegetable mixture over gau gees and noodles and serve garnished with Chinese parsley (cilantro), sliced green onions, and egg shreds, if desired.

Sauce:

2 Tbsp Cornstarch

2-1/2 C Chicken or vegetable stock

2 Tbsp Soy sauce

4 Tbsp Oyster sauce

1 Tbsp Chinese rice wine or dry sherry

1 Tbsp Sesame oil

Note: If more gravy is desired, double the sauce ingredients. Assorted seafoods may be substituted for meats. Assorted seasonal green vegetables of your choice, cut into bite-size pieces: e.g. baby bok choy, long green beans, mustard greens, Chinese turnip, Asian okra, Asian broccoli, eggplant, etc.

Beef Broccoli Recipe

Ingredients:

1 Tablespoon vegetable oil

6 ounces sirloin steak, cut into thin slices, then very thin strips

1 pound broccoli, leaves discarded, large stems reserved for another use, and the flowerettes cut into one to two-inch pieces

1 teaspoon sugar

1 Tablespoon oyster sauce

1 teaspoon soy jam (also called soy paste)

1 Tablespoon chicken broth

1 teaspoon sesame oil

Preparation:

1. Heat wok or fry pan, then add oil, and then the strips of meat. Stir-fry them for one minute, then remove to a small bowl.

2. In a small pot, cover and cook broccoli pieces in one-quarter cup boiling water for five minutes, drain, and set aside.

3. Reheat wok, then mix sugar, oyster sauce, soy jam, chicken broth, and sesame oil, return beef to the wok, in half minute, add the sugar and oyster sauce mixture, stir-fry for one minute, add broccoli and stir-fry another minute, then serve.

My First Love

I was just on facebook and guess what I found?  My long time neighbor Elroy posts this picture {How rude!}:

Prune & Apricot Mui... yumm!

My first love, yes even before pake cake and Diamond Head strawberry soda, was cracked seed of any kine; red ginger, rock salt plum, sweet li hing mui, lemon peel, guava peel, cherry seed, you name it!  My papa would buy me seed from Sam Store each and every time we go "holoholo".

It was a family tradition to go Christmas shopping with Mama Valu and Papa Levao each year.  We would drive to Holiday Mart in Kailua to shop and eat lunch.  I looked forward to our yearly trips to Kailua because I would find the huge glass jars with all kine cracked seed at the back.  My mouth would water just standing there looking at the jars.  Most of my Christmas shopping money was spent on cracked seed.

I thought I'd share my much cherished recipes that I've kept secret for many years with you.  I will make all these recipes for Christmas as our family goes Christmas Caroling in memory of the best years of my life spent with my family, especially my mama and papa. {RIL}

These recipes were adapted from "Oldies But Goodies," published by the Kamehameha Schools Alumni Association in 1983 (and for what it's worth, all the recipes were contributed by alumni from the class of 1953).

They include true crackseed -- prunes that are "cracked," or quartered, seeds and all -- as well as other seedless fruits that are flavored the same way. Basically, you cook up a syrup of sugar, salt and lemon juice, then add dried fruit, cool and store.

Prune Crackseed

4 pounds prunes (with seeds)

Juice of 12 lemons, or 6 lemons and 6 limes

5 tablespoons Hawaiian salt

1 pound raw brown sugar

1 tablespoon dark molasses

2 jiggers rum (about 1-1/2 tablespoons)

Crack prunes into quarters.

Combine lemon juice, salt, sugar and molasses in a pan and bring to a boil. Add prunes; reduce heat and simmer until mixture thickens. Cool.

Add rum. Store refrigerated in sterilized jars.

Preserved Apricots

1 cup brown sugar

1 cup water

1 tablespoon molasses

1/4 teaspoon Chinese five spice

2 tablespoons Hawaiian salt

1 teaspoon lemon juice

12 ounces dried apricots

Combine all ingredients except apricots in a large pan and bring to a boil. Add apricots and boil 1 minute. Cool. Store refrigerated in sterilized jars, with or without syrup, depending on how juicy you like them.

***Please try these recipes and let me know how it goes.  Post pics on my facebook.

Thank you for reading.

Aloha,
Faga

My Recipe Box: Chinese Rice Cake

I am super excited to try a new recipe I found for rice cake.  This is one of my favorite sweets at Sam Store in Laie.  I can eat oodles and oodles of this with diet pepsi!  Mmmm.... can't wait to try it!  I've missed this the most simply because I don't get it here.  Post a picture and comment if you make it before me.  TIA

 Pak Tong Koh

(Chinese Steamed Rice Cake)

Ingredients:


170g rice flour (sifted)= 1 cup
150g white sugar= 3/4 cup
360ml water= 1 1/2
3/4 tsp instant yeast
1 tbsp warm water


Methods:


Combine the instant yeast with warm water in a small bowl and allow it to ferment for about 5-10 minutes (until you see a lot of bubbles).


In meantime, combine rice flour with sugar and water and stir until it’s well mixed.
Cook the rice flour mixture over low heat, keep stirring constantly till the mixture is slightly thicken (should be less than 5 minutes).


Strain the mixture into a big mixing bowl then let it cool in a basin of water then add in the yeast mixture and stir well.


Cover the mixture with clingwrap and set aside in a warm place for about 2 hours or more until you see a lot of bubbles on the surface.


Pour the mixture into a lightly grease 7″ square baking tin and steam over high heat for about 25 minutes.


Let it cool before cutting into serving pieces.


Recipe and photo found here

Good luck!

Good Grindz = Good Times, No Doubt!

You cannot have a good time with friends if you don't have good grinds.  

Good friends + good grinds = good times, we all know that.  If not for good grinds the equation would be "good friends = good times".  Yeah, I don't think so.  That said, the following recipes are the must haves of local grinds!  I no kea (I don't care) what anybody says, if you don't have rice and salad on the plate, WASTE MONEY! (Eat somewhere else)  Feel free to browse my Ono Kine Recipe Book - a compilation of all my favorite local recipes - on the sidebar.

Rice

It's the most important thing on the plate.  Who cares you have meat and veggies, rice cannot be replaced.

• Equal cups rice and water.  (Ex.: 10 c rice to 10 c water)
• Rinse rice twice or three times before cooking.
• Use rice cooker if possible.

No rice cooker available?

1. Place pot on stove top
2. Cook on high until rapid boil (3-5 minutes)
3. Reduce heat to low until rice is cooked ALL THE WAY THROUGH!

Rice In A Pan

Need to cook rice in a pan for a luau or pa'ina (party), or just to feed the whole family like ours?  Here's how you do it:

• 13 c rice
• 14 c water
• deep, heavy-duty foil pan (Sam's Club sells the best quality and for cheap!)

1. Preheat oven to 400 degrees
2. Measure out rice (always use the same cup for rice and water) into foil pan
3. Rinse 2 - 3 times and drain well
4. Measure and add 14 c water into the pan
5. Use heavy-duty foil and cover TIGHTLY
6. Bake at 400 degrees for about 1 hour (check on it at 45 minutes)

Macaroni Salad

A must in Local Cuisine

Okay, so this is NOT my macaroni salad recipe. (The one Jennifer makes)  But if you use the ingredients here, you cannot miss!

This recipe is enough to make a deep foil pan like in the picture above.  Uh, we actually don't know how to make less than that.  LOL.  Sorry:(  Also, for the best tasting salad, you should make your salad the night before and refrigerate overnight.

• 3lbs elbow macaroni, boiled and drained in COLD water
• 1 gal Best Food's mayonnaise (it just has to be)
• LOTS of salt
• LOTS of pepper
• 5 green onions, chopped

1. Prepare the macaroni according to directions.  Do not overcook or under cook your noodles.  Boil in a lot of water with LOTS of salt.  When macaroni is ready, drain and rise thoroughly with cold, COLD water.  No worry the salt doesn't wash away-- it's inside!
2. Add the rest of the ingredients together really well, cover tightly with foil and refrigerate overnight.
3. Note: you'll know you have enough mayonnaise when the spoon stands straight up by itself like so:

 Please look for more of my favorite recipes on the sidebar.  Hungry for something?  Ask me, I'll get the recipe for you!  Thanks for reading!!

Butter Rolls

Butter Rolls Recipe

(photo from Mele Haunga's facebook and recipe posted by Coreen Williams)

1 c. warm milk
1/2 c. sugar
1 pkg yeast
1/4 c. melted butter
1 egg
2 tsp. salt
4+ c. flour

instructions:
-combine warm milk (100-110degrees) and sugar.
-add yeast and let the liquid bubble
-add cool, melted butter
-add egg (make sure the liquid is cool or you will scramble your egg)
-add salt
-add 1 cup of flour at a time until the dough comes away from the bowl
-knead for about 10 minutes
-preheat oven 350degrees
-butter the bowl, set the dough in the bowl, cover with towel and let rise for an hour or until double in size
-knead dough, begin forming rolls and set roll in pan. you can put butter in the rolls before baking or cover the rolls with butter after baking. i do both.
-let dough rise again for 45 minutes to an hour.
-bake til golden brown
-remove from oven and immediately drizzle a stick of butter over the rolls. make sure it goes to the bottom also.

I'm sure you could place rolls in muffin tin but remember to place pat of butter at the bottom.  I'm also very sure that you could use this delicious recipe for peanut butter buns as well as weiner in a blanket.  Oh I miss high school!  (Okay, lunch only.)

Ono Kine Recipes