Three half-baked rolls finish in the oven with butter, garlic, and herbs into a warm, crisp bread course that stands as dinner. You are using up what's in the pantry and spending minimal time in the kitchen.

Serves 2. 20 minutes, 5 at the stove.

About 220 calories a serving, 4 g protein, 21 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat the oven to 400°F (200°C). While it comes to temperature, mince 2 garlic cloves and stir them into 2 tablespoons softened butter with a pinch of salt and pepper.
2. Arrange the 3 half-baked rolls on a baking sheet and brush the tops and sides generously with the garlic butter.
3. Bake until the rolls are golden brown and crisp, about 12 to 15 minutes. The cue is a deep golden color and they sound hollow when you tap them.14 min

Note Swap dried Italian herbs for fresh garlic if you have them. Leftover rolls keep wrapped at room temperature for a day or two, wrapped in foil in the freezer for up to a month. Serve alongside soup, salad, or pasta as your warm bread course for the night.

Six dinner rolls become a warm side dish in twenty minutes, split and toasted with garlic butter. Use up what's in the pantry tonight, and serve them alongside anything that needs soaking up.

Serves 2. 20 minutes, 8 at the stove.

About 390 calories a serving, 9 g protein, 40 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat the oven to 400°F [200°C]. Split the 6 rolls in half horizontally and arrange them cut side up on a baking sheet.
2. Mince 2 cloves of garlic and stir them into 3 tablespoons of butter with a pinch of salt and pepper until combined.
3. Spread the garlic butter thinly over the cut sides of all 12 roll halves. Toast in the oven until the cut sides are golden and crisp, about 10 to 12 minutes.11 min
4. Pull the sheet from the oven when the butter bubbles and the bread is lightly browned. Serve warm while the butter is still soft.

Note Brush the rolls with herb oil instead if you have it. Leftovers reheat wrapped in foil at 350°F [175°C] for five minutes. Serve alongside soup, stew, or pasta, or use them as the base for open-faced sandwiches the next day.

One half-roll of dough split, filled with butter, garlic, and cheese, then baked until golden. This uses up what's left in the pantry and turns a bare shelf into something warm and savory for two.

Serves 2. 20 minutes, 8 at the stove.

About 210 calories a serving, 5 g protein, 8 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat your oven to 375°F [190°C]. Mince 2 cloves garlic and melt 2 tablespoons butter in a small bowl; stir in the garlic, a pinch of salt, and a crack of pepper.
2. Split the half-roll lengthwise without cutting all the way through, opening it like a book. Brush the inside with the garlic butter, then sprinkle 1/4 cup shredded cheddar inside.
3. Set the roll on a baking sheet and bake until golden and the cheese melts, about 12 minutes, until the top is lightly browned and crisp.12 min

Note Swap dried herbs like thyme or oregano for fresh if you have them, sprinkling a pinch inside before the cheese. Eat warm; leftovers keep a day wrapped and reheat well in a low oven. Serve with a salad or soup on the side to stretch the meal.