Ree’s Buttered Rosemary Rolls

 This is a Pioneer Woman recipe and everybody, everywhere  ADORES these rolls.  I love baking them in my cast iron skillet. Super easy and super delish!  Once they raise,  twelve frozen dinner rolls fit perfectly  to fill an 11-12 inch cast iron skillet. You’ll feel so gooooood when you pull this skillet of rolls out of the oven. 

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 (I use a big three-finger pinch) 

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. (And don’t you dare skip this last step with the salt, either.) 

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

Let’s Get You Cookin’,
Chef Alli

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s