Yield
Makes 16 rolls

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 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.

Step 8

Nutritional analysis per roll.

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