We do a triple recipe - this could be cut to 1/3rd but, it works well toasted as leftovers.
3 loaves Rhodes frozen bread dough, thawed
1/2 cup butter - melted
1/4 cup garlic infused olive oil
1/2 head of garlic cloves crushed - or more (to taste)
3 eggs, beaten
3 tablespoons fresh parsley, finely chopped
1/2 tsp salt
Thaw and soften dough (usually a day or 3 in the fridge -follow package directions)
Blend butter, olive oil, eggs, garlic, parsley and salt.
Cut off pieces of dough (kitchen shears work best) about size of a walnut and dip into butter mixture. Place in greased pans - two 8" x 8" may contain the blob. Or original recipe calls for a loaf pan for one bread loaf - so 3 should do it.
This year I tried some in muffin tins - grease well, - they turned out yummy!
Let stand and rise until doubled in size
Brush with melted butter.
Bake at 350 for 30 minutes or until golden brown.
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