Potatoes, Sea Salt + Roasted Garlic Rolls
Garlic bread has gone to the next level with these delicious buttery rolls.
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You’ll Need...
Pasta and Casserole Pans
Ingredients
Directions
PREHEAT oven to 375°F.
COMBINE the butter, shallots, garlic, paprika and pepper in a medium bowl. Using a rubber spatula, fold the mixture until fully combined. Set aside.
PLACE a 24-inch long piece Reynolds® Parchment Paper on to your work surface. Place the biscuit dough on top and sprinkle with flour. Using a rolling pin, roll the dough into an 18-inch by 8-inch rectangle.
SPREAD the butter on top of the prepared dough. Add the potatoes, then sprinkle with sea salt.
STARTING at the 18-inch side, roll up the dough and pinch edges together to seal. Cut into 12, 1 1/2-inch slices. Transfer to 8x8-inch Reynolds® Bakeware Pan.
BAKE 25 to 30 minutes or until rolls are golden. Cool on a wire rack for 15 minutes before serving.
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