Dough Ingredients:
5 1/4 cups white unbleached bread flour
1/4 cup sugar
1/2 Tablespoon salt
1 1/2 rounded Tablespoon instant yeast (rapid rise)
1 1/2 Tablespoon liquid lecithin (you can find it at any health food store or sub w vegetable oil)
2 cups hot water
Garlic Topping Ingredients:
1/2 c. Butter (1 stick) Softened
1/2 c. Parmesan Cheese
1/2 c. Mayonnaise (do NOT sub with low-fat, non-fat or Miracle Whip; they are sick)
Minced Garlic, added to preference
Dried Parsley Flakes
(note: I never said this was a healthy topping)
Directions:
Preheat over to 350'. Mix dry ingredients.
Add lecithin(or oil) and water.
Mix for 1 minute, check consistency.
If dough is too dry, add more water.
If dough is too moist, add more flour.
Mix in mixer with kneading hook for five minutes, or knead by hand for ten minutes, most of the time I do a bit of both.
Roll dough into balls about half the size you want your rolls to be.
Allow dough to rise for 20 minutes.
While dough is rising, mix all topping ingredients together, less parsley flakes, in a small mixing bowl.
When dough is finished rising, scoop garlic mixture onto dough, sprinkle with parsley flakes (for aesthetics).
Bake at 350' for 10-12 minutes on the center rack of the oven; check the bottom to make sure it is a golden color.
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