December 10, 2016
Breads, Dinner rolls or other breads, Dairy,
Vegetables, Garlic, North American, 5 Ingredients Or Less, Budget-Friendly, Quick Meals, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Skillet, Vegetarian, Refrigerated Dough, Quick Breads, Flour, Butter/Margarine more
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"This recipe used store-bought dough so you can have "home-made" rolls in no time! From Cooking Light."
Preheat the oven to 350°.
Remove the dough from the package. Place dough on a lightly floured surface; lightly dust dough with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 strips total.
Working with 1 strip at a time, stretch strip gently to extend the length; tie in a knot, tucking the ends under.
Arrange the knots 3 inches apart on a baking dish lined with parchment paper.
Bake at 350° for 20 minutes or until golden.
While the rolls bake, melt butter in a small skillet. Cook until bubbly and lightly browned (about 2 minutes). Add the sage and garlic to the pan; cook 1 minute or until fragrant. Brush the butter mixtrue over the hot rolls; sprinkle evenly with salt.
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