Triple Berry Fruit Spread

Since the beginning of the year, I have been gradually working to clean out our freezer. We have a side by side, so it is not a huge project. But, it had been jam packed full. And, we are moving across country in June, so we do not want any good food going to waste. As a result of this massive clean out, I have been under budget on my grocery bill every week since the beginning of the year. Yeah!

So, on Monday, I cleared out some partial bags of frozen fruit and made a batch of fruit spread. I used half a pound of frozen black berries, a pound of frozen blueberries, and a pound or so of fresh strawberries that I found on sale at the grocery store. I added about 1 ½ cups of raw sugar and a splash of lemon juice and ended up with 4 ½ cups of fruit spread.  This is the first time that I have used frozen fruit with this recipe and it turned out great. It just took a little longer to cook.

Recipe Link: Fruit Spread

Honey Mustard Marinade & Dressing

This weekend we had Honey Mustard Chicken for dinner. Our oldest, who is going through a picky stage, absolutely loves this recipe.  It is one of the few dishes I can serve that she will still eat gladly. And she is not alone, this sticky sweet chicken always gets a 5 out of 5 rating at our house.

Usually, I cut up my chicken breasts into bite sized pieces, toss them in the marinade, and then dump it all into a preheated skillet to cook. However, when the chicken has been cut into strips, then grilled and basted, the presentation is a lot more appealing.

The nice thing about this recipe is that it can also be used as a salad dressing. I can make up a double batch, use it one night for Honey Mustard Chicken, and then use the rest later in the week for salad. (Be sure not to cross contaminate your dressing: set aside the portion you plan to use as salad dressing before you start basting your meat.)

Honey Mustard Marinade & Dressing

1/3 cup spicy brown mustard (or whatever you have on hand)

¼ cup raw honey

2 Tbsp. mayonnaise

1 tsp. soy sauce

Whisk together all four ingredients. Use as a salad dressing or as a marinade/basting sauce for grilled or pan fried chicken. Yield: Marinade for two pounds of meat.

Frugal Tip: Homemade marinades and dressings are a great way to save money at the grocery store and make use of what you already have on hand.

This post has been linked to Frugal Tuesday Tip.

Friday Night Movie Night

On Friday, my husband e-mailed me from work asking me to pick up some supplies for our Friday Night Movie Night. He asked for the ingredients to make Peanut Butter Cookies with M&M’s. (As you know from my Valentine’s Day post, my husband loves the peanut butter and chocolate combo.) So, off to the store I went to get what we needed.

Although we make Peanut Butter Cookies regularly, we had not tried this variation before. We were all pleased with the result. Instead of the rustic looking Peanut Butter Cookies we are used to, Shane formed the dough with his hands to make the pretty cookies pictured above.

Peanut Butter Cookies

1 cup peanut butter (regular, organic or natural peanut butter)

1 cup raw sugar (or white sugar)

1 egg

1 cup M&M’s, divided

Set aside two tablespoons of the M&M’s to use as garnish. Stir together the remaining ingredients. Shape into balls, and then form into round cookie shapes. Press 2-3 M&M’s on top of each cookie. Bake at 350˚ for 12 minutes or until golden. Let cool on pan for 10 minutes before removing to a wire rack. Yield: 12-15 cookies.

This post has been linked to Inspire Me Monday.

Reading Report

There is something about going about my busy day cooking, cleaning, and doing laundry that can be so hum drum. But, when you add an audio CD to the mix, the day can fly by. I crank up the volume and go about my homemaking routine with a lift in my step instead of dragging around with a long face. Even if you never get a chance to crack open a book, you can still indulge in listening to one. I made a one hour trip this week to have lunch with a close friend and I was glad to have my book to keep me company in the car as well. And, when the kids are present, it is not hard to choose books that we will all enjoy. Below are the books that I completed this week:

The Devil in the White City: Murder, Magic, and Madness at the Fair that Changed America written by Erik Larson (Audio CD)
Nate the Great written by Marjorie Weinman Sharmat (Aloud to the kids)
7: An Experimental Mutiny Against Excess Written by Jen Hatmaker

Jen felt trapped by excess so she chose to examine seven areas of her life: food, clothing, spending, media, possessions, waste, and stress. For each of these areas, she dedicated an entire month to limit herself by seven. For example, during her month concentrated on food, she limited herself to seven food items. During the media month, she renounced seven types of media. Her goal throughout this process was to discover the meanings of the words “rich” and “blessed” as depicted by Jesus.

If you are overwhelmed by our consuming culture, like Jen was, then this book is for you. I found it encouraging, honest, and sometimes convicting.  7 has made me re-evaluate simplicity and the importance of it in my life, in my family, and in my faith.

Join me on the You CanMake That! Facebook Page and tell me the seven foods that you would choose to eat for a month.

To learn more bout this weekly reading report, click here. Or, to see a list of books already completed this year, click on the Reading Report tab above.

Sprouted Lentils

Last week, I tried something new, sprouted lentils. Just like the green onions, my kids were delighted to see how fast these grew! (Eight times their original size.) Sprouted lentils can be eaten raw or cooked; and, they are incredibly frugal. The one pint jar above only cost about 8 cents. They are crunchy and tasted like fresh peas.  We ate them as a salad with chopped carrots, sliced green onions, and tossed in a lite vinaigrette. However, my kids preferred them plain, eaten with their hands. (I will probably not serve them in a salad like this again.)

Next time, I will allow my lentils to sprout an additional day. I will also use a colander to hold my lentils instead of the canning jar. This way I can rinse them more easily and sprout more at a time. Finally, I think that instead of using them as the main ingredient for a salad, I will serve them as a topping for a lettuce salad or as part of a filling for a sandwich wrap. If you have additional recipes for sprouted lentils, I would love for you to share them in the comments below!

Sprouted Lentils

¼ cup dry lentils

A one pint canning jar with mesh lid or cheese cloth

Water

On day one, pour lentils into jar and fill with water. Cover with mesh lid or with cheese cloth held on with band.  Soak overnight.  On day two, drain the water, and prop jar up on its side to continue draining. On day three, rinse the lentils by filling the jar with water and immediately draining it out. Again, prop the jar on its side to continue draining. Rinse and drain again on days four, and five. On day five, the lentils will look like mine, pictured above, and are ready to eat. Sprouted lentils can be stored in the refrigerated for several days for future use.

This post has been linked to Try New Adventures Thursday!

Artisan Bread

To me, there is nothing better than a loaf of crusty bread to round out a meal. My kids literally jump for joy when I serve this bread, hot from the oven. It makes it to our table about once a week. I use the simple bread making process outlined in Artisan Bread in Five Minutes a Day. It is quick and easy, even for a beginner. The dough is mixed up in large batches, in advance, and is stored in the refrigerator for future use. The dough can be stored for up to 14 days, so there is no rush to use it up immediately. (You can read my full book review on Artisan Bread in Five Minutes a Day, here.)

I like to make my Artisan Bread with half white flour and half white whole wheat flour. And I have a batch ready to go in my refrigerator most of the time. I have also added chopped olives or diced pepperoni to my bread with great success. You can find the Master Recipe for this Artisan Bread in Five Minutes a Day, along with an instructional video, here.

If you are an Artisan Bread Dough lover, you may be interested in these additional recipes that have been previously posted here on You Can Make That!

                                                                                                                   

Pizza

Pizza Rolls

Monkey Bread

Spinach Salad with Balsamic Dressing

Photo Credit

Last week I purchased a bunch of fresh spinach for salad; but, as I was putting my groceries away this week, I found that week old spinach in the back of my refrigerator. It was limp and lifeless. As you know, I hate to throw away food, so I thought I would try the old celery trick with the spinach. I cut the ends off and put the bunch into a tall glass of water. Within two hours my spinach looked good as new. With this food waste crisis averted, I proceeded to make salad with my refreshed spinach.

This Balsamic Dressing is perfect for spinach salad. We like ours topped with chopped apples, walnuts, and blue cheese.

Balsamic Dressing

¼ cup olive oil

2 Tbsp. balsamic vinegar

2 Tbsp. raspberry or strawberry jam

¼ tsp. onion powder

¼ tsp. salt

¼ tsp. ground black pepper

Whisk all ingredients together and serve over salad. 

This post has been linked to Frugal Tuesday Tip.

No-Bake Energy Bites

If you are looking for the perfect after school snack, stop right now. This is it. But, watch out because these No-Bake Energy Bites are addictive! They are quick and simple, and the kids will enjoy getting their hands dirty while rolling the mixture into balls. These definitely receive a 5 out of 5 rating at my house, and if they could, my kids would eat them every single day. But, these are not just for the kids. Adults love them too.

I have made these with smooth peanut butter, crunchy peanut butter, and almond butter. (If you have not tried almond butter, you should. It is the adult version of peanut butter.) I have also used whole flaxseed, as pictured above, because I bought the wrong thing at the store. Oops! They still taste great, but are a little more difficult to form into balls.

  

No-Bake Energy Bites 

1 cup old fashioned oats

1/2 cup natural peanut butter (or other nut butter)

1/3 cup raw honey

1 cup unsweetened coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp. vanilla

Add all ingredients to a bowl and mix until thoroughly combined. (You may need to use your hands.) Refrigerate for 30 minutes. Roll into balls (about the size of a super-ball), and serve. Store energy bites in the refrigerator. Yield: 3 dozen

This recipe is not original to me; however, I am not sure who deserves the credit.

  

Reading Report

This week, my little one, who is in kindergarten, was assigned to do a book report. This was something new for us, as none of my children have ever done book reports. So, instead of daily readings from a chapter book, we read and re-read one book over and over to solidify the story for my little one. We read this single book, no less than 862 times. (As a result I have had flashbacks of my three babies all at my feet, reciting Good Night Moon from memory.)

Thankfully, this book is well written with beautiful pictures, making our repeated readings joyful and fun. I would certainly recommend this book as a perfect birthday gift for the 5 and under set.

 A Bedtime for Bear 
Written by Bonny  Becker 
 Illustrated by Kady MacDonald Denton

The second book I completed this week was Seabiscuit by Laura Hillenbrand, a story about a racehorse and his rise to fame.  Although I have not yet seen the movie, I can see why this story would make a great one. It is full of action, determination, heartbreak, tragedy, and love. About a year ago, I read Laura Hillenbrand’s other book, Unbroken. And her fantastic writing in that book is what caused me to pick up Seabiscuit.  I would recommend both of these books to men and women alike. 

Seabiscuit
Written by Laura Hillenbrand

To learn more about this weekly Reading Report, click here.

Green Onion Update

My green onion adventure is going really well. Pictured above is the bunch that I planted last week. I have also grown a second set of onions that still need to be planted, and I have just started growing a third batch.  With three sets of green onions growing on my kitchen window sill, all at different stages, I should have enough to keep up with the demand (we typically eat two bunches a week).

My grocery store sells bunches of green onions for $.68 each. This is a savings of $1.36 per week, or $70.72 per year. And, the side benefit is that I have something green and alive hanging out in my kitchen. With this success, I have some other indoor produce that I would like to try, but I will keep my plans a surprise lest my black thumb reappears!

Need some recipes for those green onions? Try one of these:

Asian Chicken Salad

Mandarin Almond Salad

Leafy Greens with Poppy Seed Dressing

This post has been linked to Try New Adventures Thursday!

  

Today I am...

…pleased to have received in the mail these ekobrew reusable filters for our new Keurig Coffee Machine (a gift from my father-in-law).

…looking forward to shopping at the thrift store with my neighbor. I am specifically looking for wide-mouth, quart sized canning jars for my Homemade Yogurt.

…planning a meal for two lovely ladies joining us for dinner tomorrow night. Mandarin Almond Salad is definitely going to be on the menu.

…grateful for my husband and our Valentine's Dinner together. (He loved the Chocolate Peanut Butter Chip Fudge!)

If you would like to share what is going on in your life today, head on over to the You Can Make That! Facebook Page and share your thoughts.

Happy Valentine's Day!

My sweetie loves the combination of chocolate and peanut butter. So, for something new and different, I added peanut butter chips to my favorite Fudge recipe and came up with this Chocolate Peanut Butter Chip Fudge. I have taste tested them and I think that he will approve. Now, I am keeping my fingers crossed that he will not read this post before I serve them tonight!

Chocolate Peanut Butter Chip Fudge

1 can sweetened condensed milk

1-12oz. pkg. semi-sweet chocolate chips

1 tsp. vanilla

1 cup peanut butter chips, divided

In a large microwave safe bowl, add chocolate chips. Pour sweetened condensed milk and vanilla on top of the chips. Microwave on high for 30 seconds and stir. Repeat until chips are melted and the consistency is smooth and glossy. Reserve 2 Tbsp. peanut butter chips, and stir the remaining chips into the chocolate, being careful not to stir too much or the peanut butter chips will melt. Spread warm fudge into a foil lined 8X8pan. Sprinkle remaining peanut butter chips on top, lightly pressing into the fudge. Refrigerate until firm, 1-2 hours. Lift foil with fudge from the pan. Remove foil and cut into bite size pieces. Store fudge in the refrigerator.

This post has been linked to Tasty Tuesday.

Fascinating Find - Cookie Mixes

Pouring over recipes is one of my favorite pass times. I have confessed to you before that I read cookbooks, like some people read a novel. Cooking blogs, recipe websites, and magazines are also great places to find tasty recipes. This week I came across a set of cookie recipes that are a frugal alternative to packaged mixes.

Heather, at Fake-It-Frugal, posted four cookie recipes that are just as easy to use as those envelope mixes found in the grocery store. Heather shares her recipes for chocolate chip cookies, sugar cookies, oatmeal cookies, and gingerbread cookies, all of which can be made up ahead and stored in zippy bags.

This weekend, I tested out the sugar cookie version. However, I had to make two substitutions. I used white whole wheat flour instead of all purpose flour and raw sugar instead of white sugar. Even with these substitutions, the cookies turned out great! (Next time I will make them according to the recipe.) In the coming weeks I plan to try the other versions. It is so nice to make a small batch of cookies (2 dozen) so quickly and simply with no mixer required.

If you have not visited Fake-It-Frugal before, please be sure to check it out. You will find all kinds of household and kitchen solutions that will save you money. Heather will even break down the cost savings for each of her projects/recipes so that you can see the value of your efforts. Thank you, Heather for sharing all of your frugal ideas with us!

Website Link: Fake-It-Frugal

Recipe Link: Fake Betty Crocker Cookie Mixes

Frugal Tip: One of these cookie mixes would make a great gift when packaged in a pretty jar and tied with a ribbon.

Reading Report

My reading report is kind of skimpy this week. I did a lot of reading, but somehow only managed to finish one book and it was for the kids:

Sarah, Plain and Tall written by Patricia MacLachlan 

However, I have an exciting cookbook to tell you about. It has a unique theme, that appeals to me: Every single recipe can be made using one grocery list. When you have stocked your pantry with the items on that list, you have everything you need to make ALL of the recipes in the book!

The Stocked Kitchen: One Grocery List . . . Endless Recipes

written by Sarah Kallio and Stacey Krastins

I was initially intrigued by this book because it sounded so simple. I stumbled upon it while browsing cookbooks on Amazon; but, I was hesitant to purchase the book because I was unable to view any of the recipes. I could see the grocery list though. And, after looking at the list at length, I decided to go for it. We keep on hand most of the ingredients on the list, so I figured that there would probably be a good chance that we would like the recipes. I was right!

We have tried eight of the recipes: Cheese Soup, Honey Apricot Salad, Cheesy Broccoli, Southwest Pasta, Chicken Enchiladas, Hash Browns, Cream Cheese Coffee Cake, and Ginger Pear Crisp. We enjoyed every one. But, the Chicken Enchiladas were, by far, our favorite. I rarely purchase cookbooks because recipes are so plentiful on the Web. But, I have to admit that this one I am glad to have on my shelf. And, there are so many more recipes that I am looking forward to trying.

If you struggle to figure out what to make for dinner every night, and are always running to the store for last minute ingredients, this is the book for you. The Stocked Kitchen is a great tool to save you time, energy, and money by giving you the list and the recipes for success. 

To learn more about this weekly Reading Report, click here.  

Green Onions

I have a confession: I have a black thumb, and I kill plants. I desperately want to reverse this dilemma though. I want to have lush houseplants, a beautiful array of spring blossoms, and a garden full of fresh produce.  But, this is not the case. With that said, I have some spectacular news! I grew these green onions, all by myself. We ate them for dinner last night. They were simple, frugal, and oh so tasty in our salad. Is it possible that my thumb is beginning to turn green, maybe just a little bit?

To grown your own green onions, you need a bunch purchased from the grocery store. Cut off the green tops, leaving about 3 inches on the root end, and toss the tops into your favorite salad. Or, try this Mandarin Almond Salad. Then, with the rubber band still on the bottom of the onions, place them in a jar of water. Replace the water daily and watch them grow. They grow so fast, that two hours after cutting the onions for salad, we could already see new growth.Within 8 days, I had a brand new, full-sized bunch.  (Even if you are not a big green onion fan, this is a great project for your children. My kids were so pleased to see the growth every day.)

After doing a little research, I found that I now need to plant my second generation green onion roots into dirt. This is where it gets a little chancy, because of my tendency to kill plants. Today, I will plant my green onions and a week from now I will let you know if they are still alive and ready to be eaten. 

This post has been linked to Try New Adventures Thursday!

Pizza Rolls

On Sunday, we attended a Super Bowl party and I brought these Pizza Rolls. They were gone before I ever made it through the food line.  They make a great snack and are perfect for a party because they do not require a fork or a sauce for dipping, hand food at its best.  Sometimes I make a big batch and freeze them for later or for school lunches. They reheat nicely and are still tasty at room temperature.

Pizza Rolls

2 lbs. artisan bread dough 

48 slices pepperoni

24 nickel sized pieces of mozzarella cheese

3 Tbsp. melted butter

Divide dough into 24 pieces. Using your hands, flatten each piece of dough into a circle that is the size of your palm. Place cheese in the center of the dough and top with two pieces of pepperoni. Fold the dough up over the cheese and pepperoni, pinching the seams to form a seal. Place, seam side down, in a greased 9X13 pan. Repeat with remaining dough. Let rest 30 minutes. Bake at 400˚ for 20 minutes or until golden. Remove from oven and brush with melted butter. Serve immediately.

You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.

Cookie "Cake"

Right after Christmas, our family took a trip to the mall. You know, to check out the sales. It had been several years since we had been to an American mall, so everyone was excited about it. But, I guess we are too frugal for the mall because my husband is the only one of us that made a purchase. And that was a 70% off fleece jacket. A good deal, but it was not worth the trip, in my opinion. While at the mall though, my oldest saw a cookie stand that had pizza size cookies that were decorated like birthday cakes. Well, that is exactly what My Birthday Girl requested for her Polar Bear Birthday Party this weekend. Instead of ordering a pricy cookie from the mall, I made one myself and my husband decorated it (sorry honey, your secret it out!). Our birthday girl was pleased and so were her friends.

Cookie “Cake” Recipe

Prepare chocolate chip cookie dough like the Toll House recipe found on the back of the chocolate chip package. On a 15 inch round baking pan, spread 2/3 of the dough. Spread it to ½ inch thickness, leaving one inch of space around the edge for expansion. Bake at 350˚ for 10-15 minutes or until golden. (Watch this carefully, as every oven is different.) Cool completely, and decorate with frosting and candy or sprinkles. Cut like pizza and serve.

This post has been linked to Frugal Tuesday Tip.

Ham and Bean Soup

Last week I pulled a ham bone out of my freezer to make this soup. I rescued the ham bone from a friend who was walking to the trash with it one day after a big meal together. In a panic, I said to her, "Are you throwing that out?" She said, "Yes." Well, after my near heart attack at the bus stop a few weeks ago over a blackened bunch of bananas, you probably can guess that I swiped the ham bone, put it in a large zippy bag, and put it in my freezer for later.

I made this Ham and Bean Soup with it last week. It is simple, frugal food and my family gobbled it up gladly. All five of us were amazed again that all of that goodness could have ended up in the trash (I would guess that there was about half a pound of meat left on the bone). My five year old, who is not that fond of beans, literally scooped this soup, with her spoon, up the side of her bowl into her mouth which was cupped over the edge it. I really wish I had a picture!

  

Ham and Bean Soup

1 lb. dry navy beans

Left over ham bone with meat

1 small onion, chopped

½ cup molasses

¼ cup raw sugar

2 Tbsp. mustard

Pepper to taste

Pour beans into a large bowl. Fill the bowl with water. Let soak overnight.  In the morning, drain the water and pour beans into a large slow cooker. Cover with fresh water and add ham bone. Cook the ham and beans on high for 1 ½ hours. Remove ham bone from the beans, pulling off any remaining meat to put back into the soup. Stir in remaining ingredients and cook on low for 4 hours or until you are ready to eat.

Frugal Tip: Save your leftover ham bone for soup!


This post has been linked to Frugal Fridays. 

Reading Report

Over the course of this month I have been reading Hungry Planet: What the World Eats written by Peter Menzel and Faith D’Aluisio. It is a picture study of what people eat in the course of a week. But, before we delve into this book, below are three other books that I completed this week:

Lark Rise to Candleford: A Trilogy, Book 2 written by Flora Thompson

A Beautiful Mind written by Sylvia Nasar (Audio CD)

The Boxcar Children (No. 1) written by Gertrude Chandler Warner (Aloud to the kids)

Hungry Planet has moved me deeply and has really caused me to consider what we eat and how much we spend each week.  The book pictures 30 families from 24 different countries with a week’s worth of groceries. The range of cost is staggering. A refugee family of 6 in Chad spends $1.23 (USD equivalent); and yet, a family of 4 in Germany spends $500.07 (USD equivalent). This contrast is mind boggling to me. Hungry Planet also details statistics such as availability of safe drinking water, obesity rates, life expectancy, health care options, and literacy rates.  

This book caused me re-evaluate the meaning of excess. But, it also made me painfully aware of how blessed I am to live a country where food is plentiful, there is clean drinking water, and health care is readily accessible.

On Monday, I invited you to join the You Can Make That! Facebook Group to share how many people you feed and how much you spend each week. If you have not already done do, please join in the discussion. Are you closer to $1.23 or $500.07?

To learn more about this weekly Reading Report, click here.

Homemade Yogurt

Yogurt is one of those food items people do not realize that can be easily made at home.  You only need one special tool to do so, a thermometer. In the past, I have made yogurt on top of the stove; however, recently I tried something new. I made yogurt in my slow cooker instead. I like using the slow cooker because I do not have to babysit the milk so closely. But, it does take a little longer. The results are still excellent and predictable.

Homemade Yogurt tastes great with granola on top, with raw honey on the bottom, or in smoothies. And, it makes the perfect mid-morning snack. If you are interested in taking a hands-on class to learn how to make this Homemade Yogurt, please leave a comment. Feel free to comment no matter where you live, around the corner or around the world. I am just wondering if this is something others might be interested in learning.

Homemade Yogurt

½ gallon whole milk

½ cup plain yogurt with active/live cultures (I use Dannon, full fat plain yogurt)

Pour milk into a slow cooker and heat to 175-185˚. (My two quart slow cooker takes 2 ½ hours on high to hit this temperature. You will want to use a thermometer to check yours.) Remove crock from base and place on a cooling rack. Remove lid, and cool to 110-120˚. (My milk cools in about an hour.) Whisk in ½ cup yogurt. Ladle into mason jars, and place in oven at 110˚ for 3-6 hours. (If your oven does not have a setting this low, you can place your crock back into the base, put the cover back on, wrap with a large towel and let sit for 3-6 hours. Again, you will want to use a thermometer to make sure that your yogurt stays warm enough. If necessary, you can turn your slow cooker onto the warm setting to keep it at the correct temperature.) Chill overnight before serving.


This post has been linked to Try New Adventures Thursday.

Quick Yeast Rolls

Have I told you before about my love affair with bread? Well, it is true. Bread is an obsession for me. The smell of bread baking in the oven gives me a warm, calm feeling all over. And, that first bite of bread fresh from the oven, with butter thickly slathered on top, to me, is divine.

This recipe for Quick Yeast Rolls is fast (under two hours from beginning to bliss) and simple. No kneading is required.  If you are hesitant to take the plunge into the world of yeast bread, this is a great place to start. (Yes, even You Can Make That!) I have often been asked how to know what temperature the “hot water” should be when baking bread if you do not own a thermometer. The answer is that the water should be hot to the touch, but not so hot that you pull your hand away from it.

  

Quick Yeast Rolls

2 Tbsp. butter

3 Tbsp. honey

1 cup hot water (about 110˚)

1 (.25) pkg. active dry yeast (or 2 ¼ tsp. bulk yeast)

1 egg

1 tsp. salt

2 ¼ cups white whole wheat flour

In a large mixing bowl, add butter, honey, water and yeast. Let the mixture sit for 10 minutes to proof (grow) the yeast. Stir in egg, salt, and flour. Cover with a towel and let rise for 45 minutes, or until double in size. Grease a 12 cup muffin pan. Scoop the dough evenly into the prepared cups. Cover with a towel and let rise for another 45 minutes, or until double in size. Bake in 400˚ oven for 8-10 minutes or until golden on top. Let cool 5 minutes, and remove the rolls from pan. Enjoy immediately.

Recipe Note: This is a very "wet" dough, so resist the urge to add more flour.

This recipe was adapted from the one found here on allrecipes.com.