Bob Chinn'S Garlic Rolls

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

1. Place garlic cloves in pie pan or small roasting pan.
2. Drizzle 2 T olive oil over the garlic cloves and roast in a preheated 400u0b0F oven for 8 to 10 minutes.
3. Remove from oven and cool.
4. Remove skins, mince roasted garlic and set aside.
5. In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot, about 180u0b0F.
6. Remove from heat, add reserved garlic and let stand at room temperature for 20 minutes.
7. Wrap rolls in aluminum foil and place in a preheated 400u0b0F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8 to 10 minutes.
8. Transfer rolls to a colander or strainer set on a baking sheet.
9. Pour reserved garlic-oil over the rolls so they are well-coated.
10. Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley.
11. Serve immediately.

garlic, olive oil, olive oil, corn oil, italian rolls, kosher salt, oregano, parsley

Taken from www.food.com/recipe/bob-chinns-garlic-rolls-64073 (may not work)