*RL uses a specially made product, but Bisquick buttermilk baking mix is a decent substitute Mix together above ingredients (by hand, an electric mixer will NOT work) until JUST combined --do not overmix. Scoop with a 1 1/2 ounce scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake in a 450 convection oven for 4-5 minutes. Rotate the sheets, and bake another 4-5 minutes. (Note, a commercial convection oven cooks about 25 percent faster than a home oven -- for the same results, increase the baking time somewhat, but be careful not to overbrown the rolls, they should be a light golden brown). Remove rolls from the oven, and brush with garlic butter mixture (again, RL uses a proprietary product, but you can make a decent imitation by adding garlic powder, NOT salt) to taste, plus some dehydrated parsley flakes to liquid margarine. Do not add too much butter to the rolls, or the garlic flavor will overpower the cheese. For variations, increase the cheese to 8 oz. (better, and the way the Lobster used to do it), or substitute about 5 oz. shredded Parmesan (NOT the dried stuff that comes in a can) for the cheddar. The Parmesan variation is excellent. IMHO, better than the original. As a breakfast bread (or snack for the cook), you may also add 4-5 slices of crisp cooked bacon to this. In this case, brush with regular liquid margarine instead of garlic butter. Note: this is a half recipe for the ones made at the Lobster. It makes 40 rolls, which is a LOT for home use. You might want to scale it down somewhat. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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|Serving Size: 1 Serving (1878g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 17.2mg||1 %|
|Potassium 5.7mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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