Red lobster cheesy garlic rolls

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Baking mix *
21 ounces Cold water
6 ounces Grated mild cheddar cheese

Directions

*RL uses a specially made product, but Bisquick buttermilk baking mix is a decent substitute

Mix together above ingredients (by hand, an electric mixer will NOT work) until JUST combined --do not overmix. Scoop with a 1½ ounce scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake in a 450 convection oven for 4-5 minutes. Rotate the sheets, and bake another 4-5 minutes. (Note, a commercial convection oven cooks about 25 percent faster than a home oven -- for the same results, increase the baking time somewhat, but be careful not to overbrown the rolls, they should be a light golden brown).

Remove rolls from the oven, and brush with garlic butter mixture (again, RL uses a proprietary product, but you can make a decent imitation by adding garlic powder, NOT salt) to taste, plus some dehydrated parsley flakes to liquid margarine. Do not add too much butter to the rolls, or the garlic flavor will overpower the cheese.

For variations, increase the cheese to 8 oz. (better, and the way the Lobster used to do it), or substitute about 5 oz. shredded Parmesan (NOT the dried stuff that comes in a can) for the cheddar. The Parmesan variation is excellent. IMHO, better than the original. As a breakfast bread (or snack for the cook), you may also add 4-5 slices of crisp cooked bacon to this. In this case, brush with regular liquid margarine instead of garlic butter.

Note: this is a half recipe for the ones made at the Lobster. It makes 40 rolls, which is a LOT for home use. You might want to scale it down somewhat.

Kathy in Bryan, TX

Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.

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