For the roasted garlic: Remove the excess skin from the garlic heads, keeping intact, and discard damaged cloves. Place heads in a saucepan, and add water to cover. Cover, and simmer gently for 10 minutes. Drain and cool. Cut off top third of each garlic head. Sprinkle the cut side with a dash of salt. Heat the butter and oil in a skillet. Place the garlic, cut side down, in the skillet, cover, and cook over low heat for 10 minutes. Turn the heads over and cook another 5-8 minutes, covered. Set aside.
