These soft and fluffy dinner rolls are a great addition to any meal.
If you are unable to find Fontina cheese Monterey Jack, Muenster, or Mozzerella can all be substituted.
In a heavy small saucepan, combine garlic, broth, and wine.
Bring to a boil and reduce heat.
Boil gently, uncovered, for 25 minutes or until garlic is tender and 1/3 cup of the liquid remains.
Set aside to cool.
Preheat oven to 325 degrees F.
Place rolls (do not separate rolls) in a greased 8x8x2-inch baking pan.
Cut an X about 1/2 inch deep into the top of each roll; spread each roll open slightly.
Spoon garlic cloves and shredded cheese into the openings in rolls, pressing each down lightly.
Drizzle broth mixture over rolls.
Bake for 8 to 10 minutes until heated through and cheese is melted.