Buttery Garlic Rolls
3 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1 (16-ounce) loaf frozen bread dough, thawed
Coat a 12-cup muffin pan with nonstick cooking spray.
In a small bowl, combine the melted butter, parsley, garlic, and salt; mix well.
On a lightly floured surface, roll the bread dough into a 12-inch square.
Spread the parsley mixture over the dough, leaving a 1/2-inch border on the top and bottom edges. Roll dough tightly, jellyroll fashion, starting at the bottom edge. Pinch to seal the edge.
Cut the roll of dough into 1-inch-wide slices. Place each slice flat-side down into a cup of the muffin pan. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 400 degrees. Bake the rolls for 9 to 11 minutes, or until golden. Remove from the pan and serve warm.
3 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1 (16-ounce) loaf frozen bread dough, thawed
Coat a 12-cup muffin pan with nonstick cooking spray.
In a small bowl, combine the melted butter, parsley, garlic, and salt; mix well.
On a lightly floured surface, roll the bread dough into a 12-inch square.
Spread the parsley mixture over the dough, leaving a 1/2-inch border on the top and bottom edges. Roll dough tightly, jellyroll fashion, starting at the bottom edge. Pinch to seal the edge.
Cut the roll of dough into 1-inch-wide slices. Place each slice flat-side down into a cup of the muffin pan. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 400 degrees. Bake the rolls for 9 to 11 minutes, or until golden. Remove from the pan and serve warm.
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