Monday, March 3, 2008

Garlic Parmesan Clover Rolls

Sunday night Brett was our resident baker when he decided to take two separate recipes and combine them. Both recipes came from The Taste of Home Baking Book that Brett got for Christmas. He thought the garlic parmesan rolls sounded tasty, but it called for pre-made dough and he wanted to start from scratch. So he took the recipe for the clover rolls and added garlic powder and parmesan cheese to the dough.

Once the dough had risen, Brett punched it down (his favorite part) and divided it into 18 squares. We rolled the squares into balls and stuffed 3 into each hole in the muffin tin to form the clover shape. Some balls were bigger than others but it worked out pretty well.

We let the dough rise some more in the muffin tin. I made the mixture of melted butter, parmesan cheese, and garlic powder, and Brett brushed it onto the rolls. We let them bake and cool. Here is the finished product.

The rolls were ridiculously soft and I loved them. Surprisingly, the garlic and parmesan flavors were subtle, and I think Brett was hoping for more of a punch. The rolls were, by far, the best part of the meal. I even warmed some up for lunch today and they were still delicious.

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