FLAKY GARLIC ROLLS
These rolls are a fun and tasty way to dress up handy refrigerator biscuits. Hot from the oven, they are great alongside any meat or supper with soup.-Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Time 15m
Yield 15 rolls.
Number Of Ingredients 3
Steps:
- Separate each biscuit into three pieces; place on a greased baking sheet. Brush with butter; sprinkle with garlic salt. Bake at 400° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 146mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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Raf Taar
tr70@hotmail.comThese rolls were a disaster. They were dense and flavorless.
Paty Delgado
d-paty1@gmail.comI followed the recipe exactly, but my rolls didn't turn out as fluffy as I hoped. They were still tasty, though.
Thyme
thyme1@hotmail.comThese rolls were a bit too garlicky for my taste, but they were still good.
LOGAN WOOD
lwood@aol.comI've tried many garlic roll recipes, but this one is my favorite. The rolls are always so light and fluffy.
WILLIAM WADE
william_wade@gmail.comThese rolls were so good! I will definitely be making them again.
Shawnte Cruz
shawnte-c@yahoo.comI've made these rolls several times now and they always turn out perfect. They're a family favorite.
Jason Weaver, II
j-ii95@yahoo.comThese rolls were easy to make and turned out great!
Linda D
ld76@gmail.comI made these rolls for my family and they were a huge success. The rolls were so soft and fluffy, and the garlic flavor was delicious.
NFG TV
t6@gmail.comThese rolls were a hit at my party! Everyone loved them.
Asadujjaman Sojib
s.asadujjaman@yahoo.comI've tried many garlic roll recipes, but this one is by far the best. The rolls were so light and fluffy, and the garlic flavor was perfect.
HD ariyan Xouddori
h-xouddori65@yahoo.comThese rolls were amazing! I've never had garlic rolls before, but these were so fluffy and flavorful. I will definitely be making these again.