Garlic Cheese Rolls - butter

Method

• I make these rolls using 2 very different methods of preparation. This preparation is for Method #1. Check out my blog for Method #2.
• Rub 1/2 tablespoon of butter on the bottom and sides of an 8" cake pan. I use a dark, nonstick cake pan because it browns the bottoms of the rolls better than a lighter pan. Evenly space 7 frozen dinner roll dough balls around the outer edge of the cake pan and one dough ball in the middle. None of the dough balls should be touching the sides of the pan nor each other. This will allow the rolls enough room to rise properly.
• Spray each dough ball lightly with cooking spray. Cover the pan with plastic wrap and set in a warm place to allow the dough to rise until doubled. If you follow the thawing instructions on the package, this can take 3 to 5 hours if starting with frozen dough. Alternatively, you can prepare everything as indicated above in the morning. Spray the dough balls with cooking spray, cover the pan, and keep it the refrigerator. About 60 to 90 minutes before serving the rolls that evening, remove the pan from the refrigerator and allow the dough to warm up and finish rising. Then, proceed with the baking instructions below.
• Baking instructions:
• When the rolls have nearly doubled in size, adjust your oven rack to the center position. Preheat the oven to 350F. When the rolls have fully risen, melt one tablespoon of butter in the microwave. Remove the plastic wrap from the dinner rolls and brush them with the melted butter. Put the rolls in the oven and bake for about 18 to 20 minutes or until the rolls are deep brown.
• A few minutes before the rolls have finished baking, melt 4 tablespoons of butter over medium heat in a small saucepan. As soon as the butter has melted, add the garlic and stir it constantly. Make sure the pan does not get too hot or the garlic will brown and turn bitter. Adjust the heat as needed. The garlic should be very gently sauteed in the butter. After 30 to 60 seconds, remove the garlic butter to a serving bowl and add the parsley, then stir. The longer you saute the garlic, the less pungent it will be. Grate some parmesan and add it to a separate serving dish.
• To serve, add one or two hot rolls to individual serving plates then drizzle the rolls with some of the garlic butter. Sprinkle each roll with some parmesan cheese. Serve with apologies. They're delicious but far from figure-friendly!
• What to Expect with Method #1:
• 1. The bottoms of the rolls will brown nicely but will not be butter-soaked like in Method #2.
• 2. This method is better for those who do not like an intense garlic flavor. Not only is the garlic less pungent when using this method, you can control how much garlic goes on each roll.
• 3. Your guests or family members can control how much butter to add to each roll. This is especially nice for those who are watching their calories or fat intake.
• 4. I think this method has a better presentation for formal occasions.
• For instructions for Method #2, check out the related blog post link at http://cookingventures.blogspot.com