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Easy Cheese-Garlic Rolls

Yield Makes 16 rolls
In lieu of garlic bread, Lynn Evans invented these garlic rolls using dough made in her bread machine. The rolls are so popular, they often disappear before the meal begins.


  • 6 tablespoons butter or margarine, at room temperature
  • 1/3 cup chopped garlic
  • 1/4 cup grated parmesan cheese
  • 1 pound (1 loaf) thawed frozen white or whole-wheat bread dough or homemade bread dough
  • 2/3 cup shredded longhorn cheddar or sharp cheddar cheese

Nutrition Information

  • calories 144
  • caloriesfromfat 48 %
  • protein 4.1 g
  • fat 7.7 g
  • satfat 4.2 g
  • carbohydrate 15 g
  • fiber 0.6 g
  • sodium 234 mg
  • cholesterol 19 mg

How to Make It

  1. Mix butter, garlic, and 2 tablespoons of the parmesan cheese.

  2. On a lightly floured board, pat, roll, and stretch dough into a 12- by 16-inch rectangle. If dough springs back, let rest a few minutes, then continue to shape.

  3. Spread garlic-butter mixture evenly over dough. Sprinkle with 1/3 cup cheddar cheese.

  4. From a 16-inch edge, roll dough to enclose filling. Cut log of dough crosswise into 16 equal rolls.

  5. Setting on cut sides, evenly space rolls in a buttered 9- by 13-inch pan.

  6. Cover pan lightly with plastic wrap. Let rolls rise in a warm place until almost doubled in size, 25 to 35 minutes. Remove wrap; sprinkle rolls with remaining parmesan and cheddar cheeses.

  7. Bake in a 350° oven until golden brown, 30 to 35 minutes. Let cool in pan on a rack about 5 minutes. With a wide spatula, lift rolls from pan and serve warm or cool.

  8. Nutritional analysis per roll.