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,  twelve frozen dinner rolls perfectly fill an 11-12 inch cast iron skillet. 

1/4 – 1/3 cup unsalted butter, melted 
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 skillet with a dish towel and place in a warm place to let dough rise for about 1 1/2 – 2 hours.  (When risen, rolls will be puffy and very soft.) 

Melt butter, then gently brush the butter onto the rolls.  Sprinkle the rolls with rosemary, then with salt. 

Bake, uncovered, in preheated 350 degree oven for 15-20 minutes, or until nicely golden brown. 

Now You’re Cookin’,
Chef Alli

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