The Secret Recipe Club: Easy Garlic Pinwheels

So.
It's time once again for my reveal in the Secret Recipe Club.  Today, the Group A members will all show what yummy recipes we've made from each other's blogs over the past month.  I always love looking with purpose through someone else's blog for something to make.  I have yet to make anything that hasn't been great.
Once again this month, I was assigned an Australian blog.  I swung by Trisha's blog, My Hobbie Lobbie, looking for something fun.  I considered Hokey Pokey, and loved the looks of her cookies, but finally settled on Cheese Straws until the day of truth when I finally went to make the recipe.  I couldn't find the recipe.  I'm sure it's in the Recipe Index somewhere, but I couldn't find it.  So I chose something else that worked equally as well with soup.
Trisha loves garlic.  So do J and myself.  I found her recipe for Easy Garlic Rolls, and I was sold.  They are easy.  Trust me.  You should make them.  Really.
I present to you now My Hobbie Lobbie's Easy Garlic Rolls:

Ingredients:
1/2 c warm water
1 Tbsp sugar
3/4 tsp yeast
1-1/2 c flour
1/2 tsp salt
5 Tbsp butter, softened
4 cloves garlic, minced
Method:
1.  In a measuring cup, stir together sugar, water and yeast.  Let sit until foamy.  In a bowl, stir together flour and salt.  Add yeast and stir to form a soft dough.  Knead briefly until smooth.  Place in the bowl, cover with a towel and let rise until doubled, about 1 hour.
2.  In a small bowl, stir together garlic and butter until well combined.  Punch down the dough and turn out onto a pastry sheet.  Roll into a 10" square, about 1/8" thick.  Spread with butter, leaving one edge clean.  Use about 2/3 of the compound butter.
3.  Roll from buttered edge to unbuttered edge.  Slice into 8 equal pinwheels.  Place in greased 8" round pan.  Cover and let rise again.
4.  Preheat oven to 350F.  Spread the tops of the rolls with the remaining butter.  Bake rolls at 350 for 20 minutes, until golden.

From My Hobbie Lobbie

This is just like making cinnamon rolls.  I seem to make a lot of carbs for SRC.  I'm not saying this is a bad thing.  The butter is in the bowl in the left corner.

Yeah.  Don't this look good?  They smelled amazing, and were so good when warm.  When I pulled the pan out of the oven, there was a good deal of butter in the bottom of the pan.  By the time I came over with the camera, it had all absorbed into the rolls.  I'm not going to lie, the butter made the bottoms of these so crispy and delicious.

They were the perfect accompaniment to the soup I made for dinner.  Thanks Tricia!!

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