Categories: Breads, Garlic 
      Yield: 6 servings 
  
  2 1/2 lb Baking mix (RL uses a 
           -specially made product, but 
           -Bisquick buttermilk baking 
           -mix is a decent substitute) 
      6 oz Grated mild cheddar cheese 
     21 oz Cold water 
  
  Mix together above ingredients (by hand, an electric mixer will NOT work) 
  until JUST combined --do not overmix.  Scoop with a 1 1/2 ounce scoop onto 
  2 parchment-lined baking sheets (20 per sheet), and bake in a 450 
  convection oven for 4-5 minutes.  Rotate the sheets, and bake another 4-5 
  minutes.  (Note, a commercial convection oven cooks about 25 percent faster 
  than a home oven -- for the same results, increase the baking time 
  somewhat, but be careful not to overbrown the rolls, they should be a light 
  golden brown). Remove rolls from the oven, and brush with garlic butter 
  mixture (again, RL uses a proprietary product, but you can make a decent 
  imitation by adding garlic powder, NOT salt) to taste, plus some dehydrated 
  parsley flakes to liquid margarine. Do not add too much butter to the 
  rolls, or the garlic flavor will overpower the cheese. For variations, 
  increase the cheese to 8 oz. (better, and the way the Lobster used to do 
  it), or substitute about 5 oz. shredded Parmesan (NOT the dried stuff that 
  comes in a can) for the cheddar.  The Parmesan variation is excellent. 
  IMHO, better than the original. As a breakfast bread (or snack for the 
  cook), you may also add 4-5 slices of crisp cooked bacon to this. In this 
  case, brush with regular liquid margarine instead of garlic butter.