Ingredients
8 whole Frozen Dinner Rolls
1-1/2 Tablespoon Baking Soda
1 cup Hot Tap Water
1 Tablespoon Butter, Melted
2 teaspoons Salt
1 teaspoon Pepper
1 teaspoon Parsley Flakes
2 Tablespoons Parmesan Cheese
Method
Sources
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Defrost rolls for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!) Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on a greased baking sheet. Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top. Bake at 350 degrees for 12-15 minutes. Serve with mustard, if desired.