Italian Garlic rolls... Recipe

Ingredients

You can cheat and buy Pillsbury pizza dough in the refrigerator case of the local grocery store. That gets the look you want but not the flavor. I suggest going to a pizza shop and buying ready made dough for around the same price. A friend of mine worked there on weekends and told me the recipe. I've since found it listed on a nostalgia website and it's nearly identical.

The recipe is for a dozen medium rolls.

4-8 large cloves of fresh garlic. I prefer grating them but minced works well.
(avoid the store bought garlic in jars as it's got chemicals that completely change the flavor)
3 tablespoons of dried parsley
1/2 teaspoon of dried Thyme
A pinch or two of salt.
4 ounces of olive oil

Directions

Mix the spices and oil into a medium size bowl with a closable lid. Let that sit for a while.
Preheat the oven to 375.
Note: I get better results with small batches in a toaster oven.

Lay out the dough at room temperature and cut into strips 1/2" wide by 4" long.
If you use a rolling pin, try for 1/2" thick before cutting the strips.

Mandatory, use need white flour to dust the cookie sheet or baking tray, your hands and the strips of dough.
If you don't, expect a sticky mess that is totally unmanageable.

The Pillsbury dough works easily (probably from all the chemicals in it) and the pizza dough requires more effort. I'll stretch and pull the dough until it's ready to tie into a knot.

Bake for 10-12 minutes and pull out just as the tops start to brown. You want them soft and not crunchy.

While hot, dump them into the bowl, put the lid on and shake.
They are ready to eat!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 3
Yield: One Dozen
Style: European, Italian

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