Bob Chinn's Garlic Rolls

I went this past Sunday and it was awesome - in fact, the potatoes/coleslaw wasn't really what I got. We were able to choose what side we wanted from rice, veggies, potato, etc.

The highlight for me was the Garlic Rolls and here is a recipe for them, which is noted in their cookbook:

Bob Chinn's Garlic Rolls

10 cloves unpeeled garlic (yes, that's 10)
1/4 cup olive oil, plus
2 tablespoons olive oil
1/3 cup corn oil
10 small Italian rolls or sourdough rolls
1/2 teaspoon kosher salt
2 tablespoons dried oregano
2 tablespoons chopped fresh parsley

- Place garlic cloves in pie pan or small roasting pan.

- Drizzle 2 T olive oil over the garlic cloves and roast in a preheated 400°F oven for 8 to 10 minutes.

- Remove from oven and cool.

- Remove skins, mince roasted garlic and set aside.

- In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot, about 180°F.

- Remove from heat, add reserved garlic and let stand at room temperature for 20 minutes.

- Wrap rolls in aluminum foil and place in a preheated 400°F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8 to 10 minutes.

- Transfer rolls to a colander or strainer set on a baking sheet.

- Pour reserved garlic-oil over the rolls so they are well-coated.

- Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley.

- Serve immediately.