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Ingredientes
- 2 1/2 lb baking mix
- 21 ounce cool water
- 6 ounce grated mild cheddar cheese
Direcciones
- *RL uses a specially made product, but Bisquick buttermilk baking mix is a decent substitute Mix together above ingredients (by hand, an electric mixer won't work) till JUST combined -don't overmix. Scoop with a 1 1/2 oz scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake in a 450 convection oven for 4-5 min. Rotate the sheets, and bake another 4-5 min. (Note, a commercial convection
- oven cooks about 25 percent faster than a home oven - for the same results, increase the baking time somewhat, but be careful not to overbrown the rolls, they should be a light golden). Remove rolls from the oven, and brush with garlic butter mix (again, RL uses a proprietary product, but you can make a decent imitation by adding garlic pwdr, NOT salt) to taste, plus some dehydrated parsley flakes to liquid margarine. Don't add in too much butter to the rolls, or possibly
- the garlic flavor will overpower the cheese. For variations, increase
- the cheese to 8 ounce. (better, and the way the Lobster used to do it), or possibly substitute about 5 ounce. shredded Parmesan (NOT the dry stuff which comes
- in a can) for the cheddar. The Parmesan variation is excellent. IMHO, better than the original. As a breakfast bread (or possibly snack for the cook), you may also add in 4-5 slices of crisp cooked bacon to this. In this case, brush with regular liquid margarine instead of garlic butter.
- Note: this is a half recipe for the ones made at the Lobster. It makes 40 rolls, that is a LOT for home use. You might want to scale it down somewhat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 765g | |
| Calories 686 | |
| Calories from Fat 496 | 72% |
| Total Fat 56.37g | 70% |
| Saturated Fat 35.87g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 1080mg | 45% |
| Potassium 167mg | 5% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.88g | 1% |
| Protein 42.35g | 68% |
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