Recipe: Garlic Rolls

Here's a few for you.

GARLIC ROLLS
1 pkg. Pillsbury Parker House rolls
Oregano
Parmesan cheese
Parsley
Garlic
Oil

Roll out dough and cut into quarters. Knot each piece. Bake at 350 degrees
until light brown. Mix oil, oregano, garlic, parsley. Dip each ball in mix.
Bake at 350 degrees about 5 minutes. Serve hot.


PULL APART GARLIC CHEESE ROLLS
2 (16 oz.) loaves frozen bread dough,
defrosted
3/4 c. butter, melted
1 tsp. garlic powder or 2 fresh
garlic cloves, minced
1/2-3/4 c. Parmesan cheese, grated

Slice each loaf into 8 pieces and roll each piece into a ball. Combine garlic
with butter and dip balls into butter. Roll balls in Parmesan. Layer in
greased Bundt pan. Let rise for approximately 2 hours or until dough doubles in
size. Bake in preheated 350 degree oven for 30-40 minutes. Cool 10 minutes and
invert on cooling rack.

CRUSTY GARLIC ROLLS
2 env. (1/4 oz. each) active dry yeast
1 tbsp. sugar
1 1/4 c. lukewarm water
3 tbsp. extra virgin olive oil
2 tbsp. butter
4 garlic cloves, crushed
1/8 tsp. ground pepper
3 1/2 c. flour
2 tsp. salt

In small bowl combine yeast, sugar and lukewarm water. Stir and let stand
until the sugar has completely dissolved (about 15 minutes). Add 1 tablespoon
olive oil. In a small skillet melt the butter in the remaining 2 tablespoons
oil over low heat. Add the garlic and pepper and cook until the garlic is
softened and fragrant (about 2 minutes). Remove from heat and let cool slightly.
In a bowl, combine the flour and salt. Add the garlic and yeast; mix well. On
a floured surface, knead the dough until stiff. Cover with a kitchen towel and
let rise about 1 hour. Preheat oven to 425 degrees. On a well floured surface,
knead dough. Roll out to 1/4 inch thick. Cut into rounds. Bake 15 minutes on
greased baking sheet.


GARLIC ROLLS
1 loaf frozen bread dough, thawed
1/4 c. melted butter or margarine
1 tbsp. beaten egg or egg substitute
1 tbsp. parsley
1/4 tsp. garlic powder

Cut bread dough into 16 pieces; roll each piece into a ball. Mix butter, egg,
parsley, and garlic powder together in a bowl. Dip each piece of bread into the
mixture. Place into a buttered 9 x 5 inch pan; pour the remaining mixture on
top. Let raise about 2 1/2 hours. Bake for 25 minutes at 375 degrees or until
top is golden brown.

BUTTER CRISP GARLIC ROLLS
1 pkg. Pillsbury hot roll mix
3/4 c. very warm water
1 egg
1-2 tsp. garlic salt
1 tsp. instant minced onion or 1
tbsp. finely chopped onion
1/8-1/4 tsp. savory or thyme
1/8 tsp. garlic salt
1/4 c. butter or margarine, melted

Grease (not oil), 13 x 9 inch pan. In large bowl, dissolve yeast from hot
roll mix in water; stir in egg, 1-2 teaspoons garlic salt, onion and savory.
Add hot roll flour mixture; blend well. Press dough into prepared pan. Blend
1/8 teaspoon garlic salt with melted butter. Dip sharp knife into butter; cut
dough lengthwise down center and then crosswise at 1 inch intervals, making 1 x
4 1/2 inch strips. Brush rolls with remaining butter mixture. Let rise in warm
place until light and doubled in size, 30-45 minutes. Heat oven to 400 degrees.
Bake 20-25 minutes, or until deep golden brown. Serve warm.


QUICK PARSLEY - GARLIC ROLLS
Preparation time: 15 minutes. Rising time: 1 to 1 1/2 hours. Baking time: 12
to 15 minutes at 400 degrees. Yields: 12 to 14. Calories: 120 each. 1 loaf (1
lb.) frozen bread dough
All-purpose flour
2 to 3 tbsp. butter or margarine,
melted
1 clove garlic, minced or pressed
Dried parsley leaves

1. Thaw frozen bread at room temperature about 2 to 3 hours. Place on lightly
floured surface and, with a knife dipped into flour, cut the dough in half
lengthwise. Then cut each half into 6 or 7 pieces. Roll out each piece to
about 1/4 inch thickness. 2. Combine the melted butter and garlic, mixing
well. Brush dough with the mixture. Lightly sprinkle with the parsley leaves.
3. Roll up each piece jellyroll fashion. Place, end up, into lightly oiled
muffin tins. 4. Set in a warm place to rise for 1 to 1 1/2 hours or until
doubled. 5. Bake at 400 degrees for 12 to 15 minutes or until rolls are golden
brown. TIPS: For variety, instead of parsley, try an equal blend of dried
basil leaves and chervil, or dried thyme leaves and marjoram, or a sprinkling of
poppy seeds or grated cheese.