Recipe - Red Lobsters Cheesy Garlic Rolls

2 One half pound Baking mix (RL uses a
specially made product, but
Bisquick buttermilk baking
mix is a decent substitute)
6 ounce Grated mild cheddar cheese
21 ounce Cold water

Mix together above ingredients (by hand, an electric mixer will NOT work)
until JUST combined do not overmix. Scoop with a 1 One half ounce scoop onto
2 parchmentlined baking sheets (20 per sheet), and bake in a 450
convection oven for 45 minutes. Rotate the sheets, and bake another 45
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 45 slices of crisp cooked bacon to this. In this
case, brush with regular liquid margarine instead of garlic butter.
Posted to MMRecipes Digest V5 #025 by "John Weber" hdbrer@ibm.net on Jan
25, 98