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.