To push them over the edge of deliciousness, I am going to tuck a little bit of Parmesan cheese in the middle of each roll before I form them into little dough balls next time! This was a request from my husband who is a certified twisty bread lover. He wanted them cheesy with more of a garlic presence; so I will appease him next round! I suggest using a little cooking spray in the muffin tin because I had 3 of them stick! You'd better believe I chiseled them out with a knife and ate them! Wouldn't want to let any dough go to waste now would we?
I used Trader Joe's plain pizza dough for this batch! So convenient!
Start by mincing 4 cloves of garlic. Set aside.
While your dough is getting to room temp, get your muffin tin ready and put some oil in a little bowl.
Cut the dough into 12 pieces. Form into balls and place them in the muffin tins.
Put a pinch of garlic on top. Next time I will fold the sides over so there's garlic inside as well as on top!
Brush the tops with olive oil and place in the oven for 15-18 mins.
Here's what they look like after 17 minutes in my oven.
Dip them in a bowl of melted butter and parsley. Lube them up! Then add salt on top.
You have yourself a very delicious little garlic knot/roll.
Garlic Butter Rolls(recipe Real Simple Magazine)
- 1 pound plain or whole wheat pizza dough (thawed)
- 4 cloves chopped garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons chopped parsley
- Tear pizza dough (thawed according to package directions) into 12 pieces and place in the cups of a 12-cup muffin tin. (I suggest spraying the bottoms of the muffin tin with cooking spray so they release easily!)
- Divide 4 cloves chopped garlic among the pieces of dough, pressing them into the centers. Drizzle with olive oil and bake at 425° F until golden brown, 15 to 18 minutes.
- Toss in a bowl with melted butter and chopped parsley; season with salt.