Recipe By : Bob Chinn's Crab House
Serving Size : 10 Preparation Time :0:00
Categories : Bread Restaurant Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 unpeeled garlic cloves
1/4 cup olive oil -- plus
2 tbsp olive oil
1/3 cup corn oil -- * see note
10 small italian rolls or sourdough rolls -- ** see note
1/2 tsp kosher salt
2 tbsp dried oregano -- crumbled
2 tbsp fresh parsley -- chopped

Place the garlic cloves in pie pan or small roasting pan. Drizzle 2 tbsp olive oil over the cloves and roast in a preheated 400°F oven for 8-10 minutes. Remove from oven and cool. Remove skins, mince roasted garlic and set aside.

In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot (180°F). Remove from heat and add reserved garlic and let stand at room temperature for 20 minutes.

Wrap rolls in aluminum foil and place in a preheated 400°F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8-10 minutes. Transfer rolls to a colander or strainer set on a baking sheet.

Pour reserved garlic oil over the rolls so they are well-coated***. Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley. Serve immediately.