Garlic & parmesan dinner rolls this good rarely make it to the table - they are usually gone long before that. So make sure you make enough for everyone and then some!
Thank you Sunny Moody of Grilled Fit BBQ for yet another recipe that made our tastebuds tingle just by reading through it!
Cooking up these rolls is stupid simple. Just throw them, still frozen, in a big enough aluminum pan - a 9x13 inch (23x33 cm) one will do for the 1 lb that this recipe asks for. Cover the pan with plastic wrap, and let it sit at room temperature for 30 minutes.
When the rolls have thawed enough so you can cut into, quarter them with a sharp knife (4 pieces/roll).
In a small pan melt 1 stick of butter - this should yield about half a cup when melted. Cool down, before you mix in the eggs, green onions, parsley and Garlic Garlic seasoning.
Now pour the butter mixture over the quartered dinner rolls, and toss gently to coat
Finally, add and mix in 1/2 cup of grated Parmesan cheese until each piece is coated well. Then sprinkle the remaining ¼ cup cheese on top of the rolls.
Before we put them on the heat, we have to let these babies rise. To do that, spray a piece of plastic wrap with cooking spray. Then cover the pan loosely (sprayed side on the inside). Set pan in a warm, draft free place for about an hour. Once your rolls have doubled in size, remove the plastic wrap.
The time has come - fire up your smoker, and preheat to 350ºF (177ºC). When ready, place the aluminum pan (remember to remove the plastic wrap!)
Leave it on for about 30 minutes, then check the top. If you notice the edges are starting to get crispy or dark brown, place a piece of aluminum foil over the top of the bread to prevent the cheese and butter from burning.
Continue to bake for another 5-10 minutes, until the center is completely done. Total cooking time should be around 35-40 min, depending on your smoker.
To test the doneness of your rolls, insert a toothpick into center of the pan. If it comes out clean and not covered in dough, the rolls are done.
Pull pan off smoker and let cool for a few minutes. Pull the pieces apart before serving, and enjoy!
Once again, thanks to Sunny Moody of Grilled Fit BBQ for this super fun recipe!
Catch you on the next one.
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