It is May and I am still sharing stuff from Thanksgiving of 2017. Forgive me? I mean, it’s not like you can’t have rolls all year long. We have had these outside of Thanksgiving, too. I really like how easy this recipe is and it is pre-buttered. The salt in the dough and on top really brings out the buttery flavor, too. These are a new favorite roll recipe for me.
I had saved this recipe and randomly pulled it out one weeknight to bake while I prepped the rest of dinner. It made the dinner a touch more fancy, even though it is quite simple and fast.
These bars are pretty easy to make. The only slightly fancy part is the caramel at the beginning. And, you can do that part a little ahead of time if you need to. I made the caramel during nap and finished the blondies while he was awake since whisking stuff together is easy to do with him around. Watching hot sugar on a stove? A little trickier when distracted.
When I made this, my husband was so excited. He saw chips, chicken, and potatoes. It was enough to make him forget about the leeks for a few minutes. He told me that this recipe absolutely had to be made again and posted to the blog. Well, I guess his wish is my command for this one! I enjoyed it, too. The chips give a nice crunchy fried effect. I probably should have crushed mine more so that they could have stuck better, but I was a little impatient and hungry. So, next time. I enjoyed the thighs the best, but the chicken breasts were also decent. You could even use drumsticks with this recipe. Just be sure to cook the parts separately so that you can cook them just to their temperature and not longer (especially for the breast meat).