|1 kg||prepared bread dough|
|125 g||butter — salted|
|4 - 6||garlic — cloves, crushed|
|15 ml||fresh rosemary — chopped|
|15 ml||fresh thyme — chopped|
|45 ml||fresh parsley — chopped|
|black pepper — freshly ground|
|250 ml||cheddar cheese — white, grated|
Preheat the oven to 180°C. Heat the butter, garlic, rosemary and thyme in a small heavy-based saucepan until melted and starts to foam. Allow to cool slightly. Stir in the parsley and season with black pepper.
Meanwhile line and grease 2 x 20 cm cake tins. Divide each piece of dough into 9 pieces and roll into balls. Arrange 9 dough balls into each tin. Pour the garlic butter generously over the arranged dough balls in each tin.
Use a brush to make sure all the dough is covered in garlic butter. Sprinkle with cheese!
Bake in the middle shelf of the oven for 25 – 30 minutes. Best served warm – straight out of the oven!
Another shortcut: Simply buy a tube of garlic butter to save on time.
Republished with permission of Bits of Carey.