And if you let them over-rise a bit more, they get all fluffy and spongy and just soak up all the good garlic mixture. I always start with a really soft/sticky pizza dough and then let them rise up to 30-40 minutes, just not to the point where the yeast starts to die/de-activate.
Last time I made them was for one of GDs birthday lunch. After we ate, SIL went in and got the bowl I used to toss the rolls in the garlic mixture, brought it to the table and proceeded to pig out on the rest of the rolls, tearing them apart, putting them in the bowl and letting them soak up the garlicky goodness before eating them. I think the GDs and my DD got a little ticked at him since they didn't get to have leftovers.
Last time I made them was for one of GDs birthday lunch. After we ate, SIL went in and got the bowl I used to toss the rolls in the garlic mixture, brought it to the table and proceeded to pig out on the rest of the rolls, tearing them apart, putting them in the bowl and letting them soak up the garlicky goodness before eating them. I think the GDs and my DD got a little ticked at him since they didn't get to have leftovers.
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