Garlic Parsley Rolls
Crumble leftover rolls that have hardened and use them as a topping for casseroles. Store the crumbs in separate airtight freezer bags. Freeze for up to 3 months.
1 envelope of quick-rising yeast
1 Tbsp sugar
1/4 cup warm water
1/2 cup milk
2 1/4 cup baking mix
3 Tbsp butter or margarine, melted
1/2 tsp minced garlic
2 Tbsp minced fresh parsley or dried parsley
Lightly grease a baking sheet. Dissolve yeast and sugar in warm water in a medium bowl. Add milk and baking mix; mix well until a dough forms. Preheat oven to 425°F.
Turn dough out onto a lightly floured surface. Knead dough for 6 minutes or until smooth and elastic. Pat into a 1/2-inch-thick rectangle.
Cut dough into 9 rounds using a 2-inch biscuit cutter. Arrange dough rounds on prepared baking sheet. Let rise in a warm place for about 20 minutes or until almost double in size.
Mix butter, garlic and parsley in a small bowl. Brush over rolls. Bake for about 8 minutes or until golden brown.
Speed the rising time of dough. Preheat the oven to 200F for1 minute; turn off the oven. Place the dough, covered by a clean dish towel, in the oven and let rise until almost double in size. Avoid a sticky mess. Dip the biscuit cutter in flour before cutting out the dough rounds.