INGREDIENTS

INSTRUCTIONS

Mix together above ingredients (by hand, an electric mixer will NOT work)
until JUST combined --do not overmix.  Scoop with a 1 1/2 ounce scoop onto
2 parchment-lined baking sheets (20 per sheet), and bake in a 450
convection oven for 4-5 minutes.  Rotate the sheets, and bake another 4-5
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 4-5 slices of crisp cooked bacon to this. In this
case, brush with regular liquid margarine instead of garlic butter.
Posted to MM-Recipes Digest V5 #025 by "John Weber" <hdbrer@ibm.net> on Jan
25, 98

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