Sticky's Garlic Rolls
photo by Susiecat too
- Ready In:
- 1hr 25mins
- Ingredients:
- 5
- Serves:
-
24
ingredients
- 1 pizza dough, divided in half
- 226.79 g butter (or half olive oil)
- 14.79-29.58 ml garlic, crushed
- 14.79 ml Italian parsley, chopped
- 59.14 ml parmesan cheese, grated
directions
- Pre-heat oven to 450.
- Combine butter, garlic, parsley and cheese.
- Stretch and shape dough into an 8" by 12" rectangle.
- Using a pizza cutter or sharp knife, cut dough into 1/2 " strips (any size will do).
- using a plate or shallow dish, coat each strip with a generous spoonful of the garlic butter mixture, making sure to get a generous amount of the garlic and cheese - then tie the strip into a knot.
- Place the knots into a 9 x 13 pan.
- Cover with plastic, allow to proof one hour.
- Bake in pre-heated oven at 450 until brown, about 10 minutes.
- Remove and brush with remaining butter or olive oil.
- Sprinkle with more cheese if desired.
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Reviews
-
This was a unanimously 5-star recipe, voted in by DH and DD tonight at dinner. I was not there, so ate the rolls cold about 5 hours later, and they were still delicious. I can only imagine how good they must have been when hot from the oven! I made one change only, and instead of using prepared pizza dough, I used my own sourdough. I pulled part of my dough batch off early, so it wouldn't be too sour and influence the flavor of the rolls -- it would have just enough yeasties to do the job. Overall, this is a dinner roll that my family is already begging to be repeated. I could see this done up as savory monkey bread, too, in a bundt or ring pan. Awesome recipe, me & alex! Made for PAC Fall 2008.
Tweaks
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This was a unanimously 5-star recipe, voted in by DH and DD tonight at dinner. I was not there, so ate the rolls cold about 5 hours later, and they were still delicious. I can only imagine how good they must have been when hot from the oven! I made one change only, and instead of using prepared pizza dough, I used my own sourdough. I pulled part of my dough batch off early, so it wouldn't be too sour and influence the flavor of the rolls -- it would have just enough yeasties to do the job. Overall, this is a dinner roll that my family is already begging to be repeated. I could see this done up as savory monkey bread, too, in a bundt or ring pan. Awesome recipe, me & alex! Made for PAC Fall 2008.
RECIPE SUBMITTED BY
I live in Eugene, OR with my DH and 4 year old son (OMG, how did THAT happen?).
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Cook and ex-restaurant manager and owner. Have worked in every kind of kitchen, in every position...tho' washing dishes wasn't my favorite! Have cooked and served everything from BBQ and Tex-Mex to an Italian - Mediterranean fusion with a steak house and brew pub thrown in for fun!!
Now a stay-at-home mom and photographer. I don't have a favorite cookbook anymore...Thanks to Recipezaar, they are all on the shelf, collecting dust!!
I love cooking for my family and friends, I love anything that has to do with my son (ok, maybe not the potty training).
I love baseball and football (mostly baseball) especially watching it with my family while eating great food...
We love to camp (especially the cooking!) and we love the beach.
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