While garlic is cooling, cut thawed, but still cold, rolls
into fourths and roll in melted butter. Arrange dough pieces in a pan (I
used my cast iron
skillet). Then squeeze out garlic cloves and smear that creamy delicious
roasted garlic over the rolls and sprinkle with crumbled blue cheese and fresh
rosemary.
Spray a piece of plastic wrap with cooking spray, cover pan
with plastic wrap (sprayed side down) and set aside to rise to double in
size. I put mine in the oven with just the light on for heat and it took
a little over an hour for them to rise.
INGREDIENTS
- about 20-30 Rhodes Yeast Dinner Rolls, thawed but still cold
- 1/2 cup butter, melted
- 1-2 heads roasted garlic
- 5 ounces blue cheese, crumbled
- 2-3 teaspoons fresh rosemary, finely chopped
INSTRUCTIONS
- Pour butter in large cast-iron skillet (or 12-inch deep dish pizza pan or 9×13-inch pan). Cut each roll into 4 pieces; roll the pieces in the butter and arrange evenly in pan.
- Spread roasted garlic over rolls, then sprinkle with blue cheese and rosemary. Cover with sprayed (non-stick spray) plastic wrap . Let rise in a *warm spot until double in size. This will vary based on the temperature in your home, mine took about 1 hour and 15 minutes in the oven* with just the light on.
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full recipe : tidymom.net
