One of the highlights of my day is getting my literary fix on Brain Pickings. If you are not familiar with the site, I really really recommend you go check it out. I came across an interesting article over there today called Hurry Up and Wait: Daniel Handler and Maira Kalman’s Whimsical Children’s Book for Grownups about Presence in the Age of Productivity. This is one of the quotes from the book that stayed with me:
Jump right in, or wade in slowly.
Advantage to one, it’s over quickly.
Advantage to the other, it isn’t.
I wanted these garlic and cheese rolls with fresh parsley to last forever, savouring each bite with recurring memories of braais with the family and first discovering the versatility of parsley. These rolls are so easy to put together and bake, it might just become a weekend favourite. If you feel fairly carnivorous you can add crispy bits of bacon to give it a bit more edge. I’ve made these rolls quite small, but have a look at the ham and cheese rolls I made if you want to make them larger.
1 pack store-bought dough
5 tablespoons butter
4 teaspoons of garlic
Handful of parsley, chopped
Handful of grated cheddar cheese
1. Mix the butter and the garlic. Roll out the dough on a flat surface and smear the bottom quarter of the dough with garlic butter.
2. Sprinkle some parsley on the dough and top with cheddar cheese.
3. Roll the dough lengthwise from the bottom and slice disks of around 2 cm.
4. Place the disks in an ovenproof dish and sprinkle with more cheddar cheese.
5. Bake for 1 hour at 180 degrees. Pull the rolls apart and serve hot.