*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads                           Garlic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Baking mix (RL uses a
                         -specially made product, but
                         -Bisquick buttermilk baking
                         -mix is a decent substitute)
    6       oz           Grated mild cheddar cheese
   21       oz           Cold water
   Mix together above ingredients (by hand, an electric
   mixer will NOT work) until JUST combined --do not
   overmix.  Scoop with a 1 1/2 ounce scoop onto 2
   parchment-lined baking sheets (20 per sheet), and bake
   in a 450 convection oven for 4-5 minutes.  Rotate the
   sheets, and bake another 4-5 minutes.  (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
   brown). Remove rolls from the oven, and brush with
   garlic butter mixture (again, RL uses a proprietary
   product, but you can make a decent imitation by adding
   garlic powder, NOT salt) to taste, plus some
   dehydrated parsley flakes to liquid margarine. Do not
   add too much butter to the rolls, or the garlic flavor
   will overpower the cheese. For variations, increase
   the cheese to 8 oz. (better, and the way the Lobster
   used to do it), or substitute about 5 oz. shredded
   Parmesan (NOT the dried stuff that comes in a can) for
   the cheddar.  The Parmesan variation is excellent.
   IMHO, better than the original. As a breakfast bread
   (or snack for the cook), you may also add 4-5 slices
   of crisp cooked bacon to this. In this case, brush
   with regular liquid margarine instead of garlic butter.
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