Prep 40 mins
Cook 20 mins
Bob Chinn's is a popular seafood restaurant in the Chicago area that is famous for it's garlic rolls. Everyone gets a basket of these as soon as they sit down. While I've not tried making this recipe, I've eaten the rolls many times. They are decadent, addicting and not for dieters! This recipe was printed in the Chicago Sun-Times several years ago. ****disclaimer on the photo: Those ARE Bob Chinn's garlic rolls but I did not make them, I just photographed, then ate them (at the restaurant).
- 10 unpeeled garlic cloves (yes, that's 10)
- 1⁄4 cup olive oil, plus
- 2 tablespoons olive oil
- 1⁄3 cup corn oil
- 10 small Italian rolls or 10 small sourdough rolls
- 1⁄2 teaspoon kosher salt
- 2 tablespoons dried oregano
- 2 tablespoons chopped fresh parsley
- Place garlic cloves in pie pan or small roasting pan.
- Drizzle 2 T olive oil over the garlic cloves and roast in a preheated 400°F oven for 8 to 10 minutes.
- Remove from oven and cool.
- Remove skins, mince roasted garlic and set aside.
- In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot, about 180°F.
- Remove from heat, add reserved garlic and let stand at room temperature for 20 minutes.
- Wrap rolls in aluminum foil and place in a preheated 400°F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8 to 10 minutes.
- Transfer rolls to a colander or strainer set on a baking sheet.
- Pour reserved garlic-oil over the rolls so they are well-coated.
- Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley.
- Serve immediately.
Soooooo happy to see this recipe here. These rolls are almost better than the Dungeness at Bob Chinn's--you could make a meal of these alone. Thanks for sharing!!!!
I made these fabulous rolls the other night to go with supper. They were so good, my husband and I ate all 10 of them, and had no room for the rest of the meal. This will be a permanent fixture in my recipe box.