Instructions: Mix butter, garlic, and 2 tablespoons of the parmesan cheese.

On a lightly floured board, pat, roll, and stretch dough into a 12- by 16-inch rectangle. If dough springs back, let rest a few minutes, then continue to shape.

Spread garlic-butter mixture evenly over dough. Sprinkle with 1/3 cup cheddar cheese.

From a 16-inch edge, roll dough to enclose filling.

Cut log of dough crosswise into 16 equal rolls.

Setting on cut sides, evenly space rolls in a buttered 9- by 13-inch pan.

Cover pan lightly with plastic wrap. Let rolls rise in a warm place until almost doubled in size, 25 to 35 minutes. Remove wrap; sprinkle rolls with remaining parmesan and cheddar cheeses.

Bake in a 350 degree oven until golden brown, 30 to 35 minutes. Let cool in pan on a rack about 5 minutes. With a wide spatula, lift rolls from pan and serve warm or cool.

This recipe yields 16 rolls.

Comments: In lieu of garlic bread, Lynn Evans invented these garlic rolls using dough made in her bread machine. The rolls are so popular, they often disappear before the meal begins.

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