Bob Chinns Garlic Rolls Recipes

Steps:

• In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside.
• On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over.
• Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the rolls are golden brown, about 15 minutes. Serve immediately.

Steps:

• Melt 1/2 stick of the butter and brush the muffin trays with the melted butter. Place the frozen rolls in the muffin pans. Cover and allow to rise for several hours.
• Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat, add the pressed garlic to the butter. Cook for a couple of minutes to release the flavor but don't let the garlic brown.
• After rising, lightly brush the rolls with the garlic butter and sprinkle with the sea salt.
• Bake the rolls according to package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top.
• Remove the rolls from the oven, dab with more garlic butter and serve warm.

Steps:

• Lightly grease a large baking sheet.
• Divide the dough into 18 equal pieces. Flatten a piece of dough and place 2 chunks of cheese inside, sealing the dough around the cheese tightly. Place on the baking sheet seam side down and continue with the remaining dough. Cover and let rise until puffy, about 30 minutes.
• Meanwhile, preheat the oven to 375°F.
• Combine the butter, Italian seasoning, and garlic in a small bowl and microwave until the butter is melted. Brush all over with the butter mixture. Sprinkle evenly with the Parmesan cheese. Bake for 20 minutes, or until golden brown. Serve very warm.