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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In lieu of garlic bread, Lynn Evans invented these garlic rolls using dough made in her bread machine. The rolls are so popular, they often disappear before the meal begins. Ingredients:
6 tablespoons butter or margarine, at room temperature |
1/3 cup chopped garlic |
1/4 cup grated parmesan cheese |
1 pound (1 loaf) thawed frozen white or whole-wheat bread dough or homemade bread dough |
2/3 cup shredded longhorn cheddar or sharp cheddar cheese |
Directions:
1. Mix butter, garlic, and 2 tablespoons of the parmesan cheese.
2. On a lightly floured board, pat, roll, and stretch dough into a 12- by 16-inch rectangle. If dough springs back, let rest a few minutes, then continue to shape.
3. Spread garlic-butter mixture evenly over dough. Sprinkle with 1/3 cup cheddar cheese.
4. From a 16-inch edge, roll dough to enclose filling. Cut log of dough crosswise into 16 equal rolls.
5. Setting on cut sides, evenly space rolls in a buttered 9- by 13-inch pan.
6. Cover pan lightly with plastic wrap. Let rolls rise in a warm place until almost doubled in size, 25 to 35 minutes. Remove wrap; sprinkle rolls with remaining parmesan and cheddar cheeses.
7. Bake in a 350° oven until golden brown, 30 to 35 minutes. Let cool in pan on a rack about 5 minutes. With a wide spatula, lift rolls from pan and serve warm or cool.
8. Nutritional analysis per roll.
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