Roasted Garlic Parmesan Rolls

Take large heads of garlic. Cut the top off so that most of the cloves inside are exposed. Drizzle olive oil over the top of the cloves. wrap it in a layer of foil, put it into a glass dish or somthing similar, and bake it in the oven at 400 degrees (F) for 45-60 minutes. It will look all carmelized when it’s done.

Let it cool enough to be able to touch and remove the cloves from the skins. You can smash it up like I described above, or mix with sour cream and put on a baked potato (oh my gosh!). Or smash it up in mashed potatoes with rosemary, butter and cream!!

OK – for the rolls… So roast three medium sized heads of garlic as directed. Soften a stick of butter. Remove the cloves and smash them up in a bowl. Add the butter, a pinch of salt, 1 cup shredded parmesan cheese, (not Kraft in the green container – not Kraft, not Kraft!!), 1/2 cup fresh bread crumbs, and 2 teaspoons of Italian seasoning. Stir it all up and set aside.

Remove your frozen dough from the freezer and place in a well greased bowl to thaw and rise. After the first rise, roll the dough out in a rectangle about 16X24 inches. Take the roasted garlic mixture that you set aside and sprinkle all over the dough.

Then, roll up like a cinnamon roll. If your dough is incredibly, pillowy soft like the dough I use, you will have problems slicing without squishing it. So I use dental floss to cut rolls like these. Slide the floss under the roll, then bring it up over the top and cross. Make sense? (See related blog post for photo directions).

Then place the rolls into a jelly-roll pan, and let rise again for 30-40 minutes, or until double. Then bake at 350 degrees (F) until nicely browned on top, about 15-17 minutes depending on your oven. Brush with a little melted butter when you pull them out of the oven. Done. Eat at least one while hot, or wish you had.