“Broom” Sticks

12 (1/4-inch diameter) dowels, 18 inches long (washed and dried)
24 frozen dinner rolls, thawed but still cold (thaw in refrigerator)
½ cups butter, melted
½ teaspoon garlic salt
½ teaspoon dill

Recipe from THE DOMESTIC DIVA’S PARTY COOKBOOK by Patricia & Keely Hemming.

Combine butter, garlic salt and dill in a bowl and let stand to mingle flavors. Press two rolls together and roll into a rope 12 to 14 inches long. Beginning at one ed of the dowel, wrap one end of the dough over the end to secure the dough to the dowel. Twist the dough, down the dowel about three-quarters the length of the dowel. Place “broomsticks” on a greased cookie sheet and let rise 30 minutes. Bake at 35 degrees for 12 to 15 minutes, or until lightly browned. Remove from oven and generously brush the hot rolls on both sides with the garlic-dill butter. Remove the “broomsticks” from the pan and stand them up in a three or four tall, study glasses, mugs or vases. Serve warm.

Yield: 12