Red lobster's cheesy garlic rolls (kathy's)
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Red lobster's cheesy garlic rolls (kathy's)
  Garlic    Rolls    Copycat  
Last updated 6/12/2012 1:20:06 AM. Recipe ID 51681. Report a problem with this recipe.
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      Title: Red lobster's cheesy garlic rolls (kathy's)
 Categories: Breads, Copycat
      Yield: 1 Servings
 
  2 1/2 lb Baking mix *
     21 oz Cold water
      6 oz Grated mild cheddar cheese
 
  *RL uses a specially made product, but Bisquick buttermilk baking mix
  is a decent substitute
  
  Mix together above ingredients (by hand, an electric mixer will NOT
  work) until JUST combined --do not overmix. Scoop with a 1 1/2 ounce
  scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake
  in a 450 convection oven for 4-5 minutes.  Rotate the sheets, and
  bake another 4-5 minutes. (Note, a commercial convection oven cooks
  about 25 percent faster than a home oven -- for the same results,
  increase the baking time somewhat, but be careful not to overbrown
  the rolls, they should be a light golden brown).
  
  Remove rolls from the oven, and brush with garlic butter mixture
  (again, RL uses a proprietary product, but you can make a decent
  imitation by adding garlic powder, NOT salt) to taste, plus some
  dehydrated parsley flakes to liquid margarine.  Do not add too much
  butter to the rolls, or the garlic flavor will overpower the cheese.
  
  For variations, increase the cheese to 8 oz. (better, and the way the
  Lobster used to do it), or substitute about 5 oz. shredded Parmesan
  (NOT the dried stuff that comes in a can) for the cheddar. The
  Parmesan variation is excellent. IMHO, better than the original. As a
  breakfast bread (or snack for the cook), you may also add 4-5 slices
  of crisp cooked bacon to this.  In this case, brush with regular
  liquid margarine instead of garlic butter.
  
  Note: this is a half recipe for the ones made at the Lobster. It
  makes 40 rolls, which is a LOT for home use. You might want to scale
  it down somewhat.
  
  Kathy in Bryan, TX
 




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Recipe ID 51681 (Apr 03, 2005)

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