Garlic Cheesy Rolls
1 pkg frozen roll dough
1/2 C. Butter - 1 cube melted
1 tablespoon granulated garlic
1/2 C. grated Parmesan
1 C Shredded cheese - we used the Italian 4 cheese blend (Parmesan, Asiago, Mozzarella, Romano)
Melt the butter, add the garlic and stir. Let cool slightly.
Dip the frozen dough into the garlic butter. (Note: I used food service gloves, and just stick my hands in the butter (it will be hot))
Place in either a 12" dutch oven or a 9 x 13 pan.
Sprinkle with the grated Parmesan, then with the cheese blend.
Let raise, till doubled.
Bake at 350 degree till golden brown and when tapped, sounds hollow or when a thermometer inserted reaches 190 degrees.
Enjoy the ooey gooey cheesy goodness.
Now Here is the recipe I was going to make that seemed like a good idea when we first planned the meals:
Garlic Cheese Rolls
5-6 C Flour
2 Tbsp Active dry yeast
1/3 C Sugar
1 Tbsp Salt
1 Can Evaporated Milk
1/2 C Milk
1 egg beaten
1/3 C butter or butter flavored shortening- melted
2 Tbsp Butter
1/3 lb Colby Jack
1 tsp salt
1 tsp granulated garlic
3 cloves of garlic minced
½ C Asiago
1/4 C Whipping cream
1/4 C Melted butter
1/4 C Parmesan cheese grated
Prepare Dough: In a mixing bowl combine 2 cups flour, yeast, sugar, and salt; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to rise until double in size.
Assemble Rolls For Baking: Punch dough down then roll into a rectangular shape about 9" x 13". Brush dough with melted butter, spread on cheeses, then sprinkle with garlic and seasoned salt. Roll dough lengthwise like a jellyroll and cut into 13 1-inch rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls forming an inner circle, and 1 roll in the center. Cover Dutch oven and let rise for 15 minutes.
Brush tops of rolls with whipping cream. Bake using 10 briquettes around the outside on the bottom and 18-20 briquettes top until rolls turn a light brown color.
Yield: 13 rolls
These are great paired with any Italian dish - or just on their own....
Warning - I love garlic, if it's too much for you feel free to cut back.
Have fun cookin'