Wall Street Garlic Rolls Recipes

Steps:

• Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
• Cover and let dough rest 10 minutes in bowl.
• Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
• Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
• Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.

Steps:

• Lightly spray oil on a large cookie sheet.
• Roll out the dough on a floured counter and cut into 1 1/2 x 1 1/2 squares.
• Butter the top with soft or melted butter and cover with a clean kitchen towel.
• Let sit for 30 minutes.
• Bake for 12 minutes or until golden on top.
• Blessing mixture is the garlic, salt, onion powder, butter, olive oil.
• Place the "Blessing" mixture into a saucepan and keep it on low to keep warm. DON'T BOIL.
• Immediately after the rolls are done, place the rolls in a bowl and pour the Blessing over them and toss.
• Serve Warm.
• Optional: add 1/4-1/2 teaspoon of chopped rosemary and 1/2 teaspoon sweet basil in with the Blessing.

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:

• Preheat the oven to 375 degrees Fahrenheit and grease 24-count muffin tin(s).
• Mix the dry ingredients (all-purpose and wheat flours, baking powder, and salt) until homogeneous (looks the same throughout).
• Add wet ingredients (olive oil, eggs, and water*).
• Knead dough for 2-3 minutes.
• Fill each section of the muffin tin(s) so that the top part of the dough comes just above the rim and the majority of the section is filled (may not fill all of the tins).
• Bake at 375 degrees for 10 minutes or until the dough is a slightly darker brown and has a hard outer shell but still gives (not like dough but soft bread).
• Garlic Sauce: put all of the ingredients (olive oil, butter, garlic powder, and oregano) into a small bowl and whisk with a fork until the mixture looks creamy** and you cannot see any large lumps of butter (pin head sized lumps are okay).
• Brush the rolls with liberal amounts of the Garlic Sauce right when they come out of the oven before you take them out of the tin(s).
• *Add 1-1/2 cups of water to begin with and then add small amounts as you mix until a very slightly sticky dough forms and there is no more flour.
• **should look kind of like the garlic sauce from a "fast-food" pizza chain.

Steps:

• Preheat oven as directed on biscuit packaging.
• Roll each biscuit into a "snake"; then tie in a basic knot.
• Place rolls in baking pan or dish (the dish needs to have a rim so the butter sauce doesn't spill in the oven).
• Combine melted butter with seasonings, brush or spoon half of mixture over rolls.
• Bake according to biscuit package directions.
• Brush/spoon remaining butter sauce over baked rolls.
• Serve immediately.

Steps:

• 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.

Steps:

• Thaw dough and let rise at room temperature, about 2-3 hours depending on the temperature.
• In small dish mix oil, garlic and garlic salt together. Let flavors blend while dough is rising.
• Tear off golf ball sized pieces of dough and brush with garlic-oil mixture.
• Sprinkle each piece with garlic parmesan seasoning.
• Bake at 350 degrees for 15-20 minutes.
• Place hot rolls in bowl and drizzle melted butter over top. Sprinkle with parmesan cheese and toss to coat. Serve warm.