RED LOBSTER’S CHEESY GARLIC ROLLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Baking mix (RL uses a
-specially made product, but
-Bisquick buttermilk baking
-mix is a decent substitute)
6 oz Grated mild cheddar cheese
21 oz Cold water

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.

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