Bob Chinns Garlic Rolls Recipes

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:

• 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:

• 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.