Wow! What a find this recipe is! Made it last night in a fluted Bundt pan. I thought that the fluting would make the rolls look odd, but once they puffed up nice and light, it made no difference at all. I'm fond of making my own yeast rolls and other breads from scratch, but often there isn't time, and for those days this is the perfect recipe. I followed it exactly, though I was liberal with the cheese and parsley. Also, so many reviewers suggested chopped fresh garlic instead of garlic powder that I decided to do that too--I always keep a jar of chopped garlic in the frig. I threw an entire tablespoon of it into the mix, also based on reviews. You can buy white bread in loaves or rolls (little balls). The balls speed up this recipe even more; 12 balls of dough roughly equal one pound, which makes measuring very easy. I didn't even wait for the dough to rise. I threw the 12 rock-hard balls into the Bundt pan and mixed up the butter and cheese mixture all into the balls. Sprinkled a little more cheese and parsley on top because several reviewers said the bread needed more seasoning. I let them rise an hour in a warm oven. My family LOVED these rolls. They were truly delicious, pretty, well seasoned, more interesting than plain rolls, quick to make, and don't mess up my kitchen like making rolls from scratch does. Oh, they took only 20 minutes to brown perfectly. There isn't a doubt in my mind that I'll be making these fabulous rolls again and again. Highly recommend.
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Wow! What a find this recipe is! Made it last night in a fluted Bundt pan. I thought that the...