Friday, May 21, 2010


I made up the Master Recipe from HBin5 after the initial rising I left it overnight in the refrigerator.  Then fried the garlic and parsley in the oil.  I added the cheese to it but have since found out I should have just sprinkled it on top of the rolls after drizzling the oil mixture on them.  I then left them for 30 minutes before baking.

We ate them with some soup my husband had made.  He liked the consistency of the rolls but felt the topping burnt a bit.

1 comment:

  1. The rolls are a beautiful shape. I have found that garlic and seeds do burn if they are not incorporated into the dough. I bet that they tasted wonderful.