GARLIC ROLLS
1 pound frozen, thawed white or Italian bread dough (or substitute homemade)
1/4 cup (1/2 stick) butter or margarine
2 tablespoons finely chopped fresh parsley
1/2 teaspoon garlic powder (or 2 cloves fresh pressed garlic)
1 tablespoon beaten egg
2 tablespoons grated Parmesan cheese (optional)
Slice thawed dough into 16 pieces; form each into a ball or knot.
Melt butter in a saucepan or in microwave; stir in parsley and garlic. Cool slightly, then whisk in the egg. Dip each ball into the garlic butter, turning to coat completely.
Pour 1 tablespoon of the garlic butter into an 8-inch-square baking pan and tilt to coat bottom thoroughly. Arrange the balls of dough in a single layer in the pan. Pour any remaining garlic butter on top. Let rise, covered, in a warm place until dough just reaches the top of the pan, 2 to 2 1/2 hours.
Sprinkle with cheese.
Bake in preheated 375 degree F oven, on middle rack, until top is golden brown and rolls are baked through, about 25 minutes. Let cool slightly in pan before serving.
Makes 16 rolls
Source: the Miami Herald, May 9, 1999
1 pound frozen, thawed white or Italian bread dough (or substitute homemade)
1/4 cup (1/2 stick) butter or margarine
2 tablespoons finely chopped fresh parsley
1/2 teaspoon garlic powder (or 2 cloves fresh pressed garlic)
1 tablespoon beaten egg
2 tablespoons grated Parmesan cheese (optional)
Slice thawed dough into 16 pieces; form each into a ball or knot.
Melt butter in a saucepan or in microwave; stir in parsley and garlic. Cool slightly, then whisk in the egg. Dip each ball into the garlic butter, turning to coat completely.
Pour 1 tablespoon of the garlic butter into an 8-inch-square baking pan and tilt to coat bottom thoroughly. Arrange the balls of dough in a single layer in the pan. Pour any remaining garlic butter on top. Let rise, covered, in a warm place until dough just reaches the top of the pan, 2 to 2 1/2 hours.
Sprinkle with cheese.
Bake in preheated 375 degree F oven, on middle rack, until top is golden brown and rolls are baked through, about 25 minutes. Let cool slightly in pan before serving.
Makes 16 rolls
Source: the Miami Herald, May 9, 1999
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