Heat oven to 400 degrees.
Melt 4 tbsp butter.
Divide dough into 12 pieces, roll into balls, and toss int the butter to coat; reserve the bowl. Place the balls in the cups of a 12-cup muffin tin and, using kitchen shears, snip an X in the top of each; season with 1 teaspoon salt. Bake until golden brown, 18 to 22 minutes. Brush the hot rolls with any melted butter left in the bowl.
Meanwhile, melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add the celery, onion, potato 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the flour and thyme to the saucepan and stir to combine. Increase heat to medium-high and slowly mix in the milk and broth. Simmer, stirring frequently, until thickened, 4 to 5 minutes. Add the shrimp and peas and cook until the shrimp are opaque throughout, 2 to 3 minutes. Serve with the rolls.
Real Simple Family 2011
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|Serving Size: 1 Serving (524g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (35%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 217.8mg||67 %|
|Sodium 1534mg||53 %|
|Potassium 1200.4mg||32 %|
|Total Carbohydrate 77.8g||23 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 74.3g|
|Protein 35.3g||50 %|
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Calories per serving: 689
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