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Tuesday, January 22, 2013

Ree's Buttered Rosemary Rolls

This is a Pioneer Woman recipe and my family ADORES these rolls.  I love baking them in my cast iron skillet. Super easy and super delish!  Once they raise, one bag of 12 frozen dinner rolls perfectly fills a 11-12 inch cast iron skillet. 

12 frozen, unbaked, unrisen dinner rolls
Coarsely chopped fresh rosemary or crushed dried rosemary, to taste
Coarse sea or kosher salt, to taste

Grease a slightly preheated 11-12 inch cast iron skillet with butter.  Place frozen rolls into warm skillet, leaving space between rolls.  Cover with a dish towel and place in a warm place to rise for about 1 1/2 - 2 hours.  When risen, rolls will be puffy and very soft.  Melt 2 Tbs. butter, then gently brush the butter onto the rolls.  Sprinkle the rolls with rosemary and salt.  Bake, uncovered, in preheated 350 degree oven for 15-20 minutes. 
Now You're Cookin',
Chef Alli