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These couldn't be more delicious ... or easier! They're made with store bought
rolls. The secret is the sauce.
Ingredients
10 unpeeled garlic cloves
1/2 cup plus 2 tablespoons olive oil
1/3 cup corn oil
10 small Italian or sourdough rolls
1/2 teaspoon coarse salt
2 tablespoons dried oregano
2 tablespoons chopped fresh Italian flat leaf parsley
Method
Preheat oven to 400.
Place the garlic cloves in a pie pan or small roasting pan. Drizzle 2 tablespoons
olive oil over the garlic cloves and roast in oven for 8 to 10 minutes. Remove from
oven and cool. Remove skins, mince roasted garlic and set aside.
In a small saucepan over low heat, combine remaining olive oil and corn oil; heat
until warm but not hot [180 degrees]. Remove from heat, add reserved garlic and
let stand at room temperature for 20 minutes.Wrap rolls in aluminum foil and place
in oven until rolls are crispy on the outside but soft and chewy on the inside, about
8 to 10 minutes.
Transfer rolls to a colander or strainer set on a baking sheet. Pour reserved
garlic-oil over the rolls so they are well-coated. Transfer rolls to wax-paper lined
basket,
sprinkle with salt, oregano and parsley.
Serve immediately.
rolls. The secret is the sauce.
Ingredients
10 unpeeled garlic cloves
1/2 cup plus 2 tablespoons olive oil
1/3 cup corn oil
10 small Italian or sourdough rolls
1/2 teaspoon coarse salt
2 tablespoons dried oregano
2 tablespoons chopped fresh Italian flat leaf parsley
Method
Preheat oven to 400.
Place the garlic cloves in a pie pan or small roasting pan. Drizzle 2 tablespoons
olive oil over the garlic cloves and roast in oven for 8 to 10 minutes. Remove from
oven and cool. Remove skins, mince roasted garlic and set aside.
In a small saucepan over low heat, combine remaining olive oil and corn oil; heat
until warm but not hot [180 degrees]. Remove from heat, add reserved garlic and
let stand at room temperature for 20 minutes.Wrap rolls in aluminum foil and place
in oven until rolls are crispy on the outside but soft and chewy on the inside, about
8 to 10 minutes.
Transfer rolls to a colander or strainer set on a baking sheet. Pour reserved
garlic-oil over the rolls so they are well-coated. Transfer rolls to wax-paper lined
basket,
sprinkle with salt, oregano and parsley.
Serve immediately.
Famous Garlic Rolls