I'm always surprised when people assume I cook feasts for my family year round. I love to cook, but the only feasts I prepare are at Easter, Thanksgiving and Christmas! Not only would that be too much food for a family of three on a regular basis, I don't have time to cook like that every day. As I've written before, suppertime is the most stressful time of day for me. This is why I'm always looking for shortcuts that will allow me to spend less time in the kitchen, while still making foods my family will eat and get supper on the table at a decent hour!
In the blogs I posted for Chicken Parmesan, Chicken Alfredo and Baked Ziti, I either mention adding garlic bread to round out the meal, or have a picture of the plated dish with garlic bread on the side. Garlic bread is a packaged food I find convenient to keep in the freezer for nights when I need a quick bread to go with a meal. Sometimes, though, I want to serve something that tastes homemade, but doesn't require the time and effort of making something from scratch. What my family affectionately calls "Better than Garlic Bread Pull Apart Rolls" meet all of these requirements.
The bread starts with a package of frozen rolls. You've probably seen these in the freezer case at the grocery and wondered what to do with them.
A couple of hours before we're going to eat, I remove the rolls from the refrigerator. While the margarine is melting in the microwave, I take the rolls out of the package and place them on a piece of waxed paper.
You don't have to do this, but I find it faster than removing the rolls from the bag one at a time, especially if the rolls are stuck together. Once the margarine is melted, stir in garlic powder and garlic salt. These are the same seasonings used in equal proportions in Garlic Cheese Biscuits, but this roll recipe uses 50% more garlic powder.
The friend that gave me the recipe bakes the rolls in a Bundt pan. I tried that once and thought the rolls were dry. If you're like me and love the round shape, but don't have a ring shaped pan, you can improvise and make your own. Grease a small, ovensafe cup or bowl -- this keep the rolls from sticking to it -- and place it in the center of a 10-inch round cake pan. You now have a ring shaped pan! If you don't want to go to that much trouble, use the 10-inch pan without the cup or bowl, or use a 9 x 5-inch loaf pan instead.
Dip each roll in the melted butter mixture and place it in the greased pan, stacking the rolls in two layers. If there's any butter mixture left, pour it over the top layer of rolls.
Put the pan in a warm place free from drafts, cover it with a towel and let the rolls rise an hour. After the rolls have risen, bake them for 30 to 45 minutes, or until brown. When the rolls are done, put the pan on a cooling rack for 10 minutes. If the rolls come apart when you take them out of the pan, you can separate them and serve them in a bread basket.
Thaw dough according to package directions. Melt butter; stir in the garlic powder and garlic salt. Dip each roll in the butter mixture and place in a greased 10-inch round cake pan, or 9 x 5-inch loaf pan. Put the pan in a warm place free from drafts, cover with a towel and let rise an hour. Bake the rolls at 350° for 30 to 45 minutes, or until brown. Put the pan on a cooling rack and let cool 10 minutes before removing bread.