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Add a photoServings: 12
Ingredients
- 6 Tbsp. butter or possibly margarine room temperature
- 1/3 c. minced garlic
- 1/4 c. grated parmesan cheese
- 1 lb frzn white or possibly whole-wheat bread dough or possibly homemade bread dough - (1 loaf) thawed
- 2/3 c. shredded longhorn cheddar or possibly sharp cheddar cheese
Directions
- Mix butter, garlic, and 2 Tbsp. of the parmesan cheese.
- 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 min, then continue to shape.
- Spread garlic-butter mix proportionately over dough. Sprinkle with 1/3 c. cheddar cheese.
- From a 16-inch edge, roll dough to enclose filling.
- Cut log of dough crosswise into 16 equal rolls.
- Setting on cut sides, proportionately space rolls in a buttered 9- by 13-inch pan.
- Cover pan lightly with plastic wrap. Let rolls rise in a hot place till almost doubled in size, 25 to 35 min. Remove wrap; sprinkle rolls with remaining parmesan and cheddar cheeses.
- Bake in a 350 degree oven till golden, 30 to 35 min. Let cold in pan on a rack about 5 min. With a wide spatula, lift rolls from pan and serve hot or possibly cold.
- This recipe yields 16 rolls.
- Comments: 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 12 servings | |
| Calories 90 | |
| Calories from Fat 74 | 82% |
| Total Fat 8.45g | 11% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 112mg | 5% |
| Potassium 24mg | 1% |
| Total Carbs 1.26g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.09g | 0% |
| Protein 2.63g | 4% |
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