Marion Cunningham's delicious The Supper Book gives a recipe for garlic rolls that, Cinderella-like, transform humble dinner rolls from the supermarket into something wonderful. Forget about butter -- drizzling the garlic oil over the top of the not-quite toasted rolls infuses them with a rich, garlicky flavor. The bottoms of the rolls, usually mostly ignored, are almost crisp from the oven and then soak up the garlic oil to create a delightful crunchy-butterylike contrast of textures.
The original recipe calls for 8 rolls, but I've always used the whole dozen from the package, and find that they don't seem to need more of the flavored oil.
Perfect with tomato soup!
1/2 teaspoon kosher salt
1 tablespoon water
1 teaspoon finely chopped or crushed garlic
2 teaspoons parsley flakes
1/4 cup vegetable oil
12 soft white dinner rolls (Parkerhouse, cloverleaf, etc.)
Put the rolls, separated if necessary, close together in a shallow baking dish, and warm in a 250° F oven for about 10 minutes, or until nice and warm.
While the rolls are in the oven, stir the salt and the water in a small bowl, and let stand for 5 minutes until the salt is dissolved. Stir again, and add the garlic, parsley, and oil (or add the salt and water to the oil in the measuring cup), and mix well.
Remove the rolls from the oven and drizzle the flavored oil evenly over them. Serve immediately.
Makes 12 rolls. Preparation time, about 5 minutes; total time, 15 minutes.