Garlic-Herb Dinner Rolls
For a couple of years now, my family has had a tradition of getting together for dinner on Saturday or Sunday afternoon every other weekend. It’s been really nice, since all of my grandparents come, and we don’t get to see them as often as we would like. Ever since the wedding though, we’ve somehow fallen out of the habit of getting together. David and I are still willing to go, so I don’t think it’s just because of our wedding. Whatever the reason, we haven’t been having our dinners every other week. Because it had been a while, David and I decided to have everyone over last weekend.
Of course, I cooked too much, and dinner ended up being a feast! Pot Roast and Garlic-Herb Rolls and Mashed Potatoes and Gravy and Meatloaf and Risotto and Garlicky Green Beans and Birthday Cake and Mint Chocolate Cake…I cooked all day long, but it was totally worth it. You’ll be seeing recipes for most of these things, starting with the Garlic-Herb Dinner Rolls.
In some ways, this isn’t much of a recipe. I threw these together at the last minute, but they turned out to be a big hit. And when I told my grandmothers the secret, they almost didn’t believe that was “all” I’d done. I swear, it’s true. The rolls came from a package. I just doctored them up a little.
Garlic Herb Dinner Rolls
Makes 2 dozen rolls
- 1 36 count package Rhodes Bake-N-Serve Dinner Rolls (frozen)
- 1/2 stick of salted butter, melted
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
- Coat a pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
- Let rolls rise for 3 to 4 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
- Follow the directions on the package for cloverleaf rolls. (In short, break each risen roll into three pieces, roll each in your hand, and place three balls of dough in each cup of a greased muffin pan).
- Preheat the oven to 350F. Bake rolls 15-20 minutes, until golden brown.
- While rolls are baking, combine melted butter, garlic, and Italian seasoning.
- Remove the rolls from pan at once and place on a wire rack to cool. Brush each roll with garlic butter mixture and let cool.
I didn’t happen to take pictures of these, so I guess you’ll have to wait until I make them again to see how they turned out. My grandma and Granny were fighting over the leftovers though, so it must’ve been good.