I have such a weakness for carbs, especially bread—warm and soft right out of the oven! I had to put off making this recipe for a couple weeks after I found it because I was worried I’d eat the whole pan. When I made dinner for a friend I thought it was the perfect time to make it so I could give some away. I adapted the recipe by using my Lion House Roll recipe (I’m sure the recipe they give for the dough is great but the Lion House Dough never fails me so I decided to use it!). Then I followed their instructions for dipping in butter, and then garlic and parmesan, and then baking. Also I had to bake them about 7 minutes longer than the 15 minutes stated on the recipe, but it may have been because I loaded all the balls of dough into one 9x13 pan—there were 2 layers of dough by the time I was done so it was pretty thick. You could easily make two smaller pans of this. Paired with spaghetti it was perfect!
Here is the link to the recipe I got the idea from.
Lion House Dough:
- 2 tablespoons dry active yeast (the recipe calls for 2 but I use 4 tablespoons)
- 2 cups warm water
- 1/3 cup sugar
- 1/3 cup butter, melted
- 2 tsp salt
- 2/3 cup nonfat dry milk
- 1 egg
- 6 cups flour
- 4 tablespoons butter
- 2 cloves garlic, minced (I used dry garlic powder)
- 1 cup very finely shredded Parmesan cheese (I used the dry parmesan)
I cut 1 inch chunks of dough with my scissors, dipped them in the coating, and threw them in the pan.