Red Lobster's Cheesy Garlic Rolls
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
biscuit baking mix (bisquick)
|
|
| 6 | ounces |
cheddar cheese, mild
grated |
|
| 21 | ounces |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
biscuit baking mix (bisquick)
|
|
| 173.4 | ml/g |
cheddar cheese, mild
grated |
|
| 606.9 | ml/g |
water
cold |
|
Directions
Mix together above ingredients (by hand, an electric mixer will NOT work) until just combined --do not overmix.
Scoop with a 1½ ounce scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake in a 450 degree F oven for 4 to 5 minutes.
Rotate the sheets, and bake another 4 to 5 minutes.
Remove rolls from the oven, and brush with garlic butter mixture 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 ounces (better, and the way the Lobster used to do it), or substitute about 5ounces shredded Parmesan (NOT the dried stuff that comes in a can) for the cheddar.
