This recipe has been calling to me for a long time, ever since I saw the picture Pioneer Woman posted on her website. I kept putting them off, fearing that if I made them, I would probably eat the bulk of them. Yeah, and?? So I finally bought some frozen unbaked dinner rolls (they ended up being the kind she mentions in the recipe- Rhodes), and I made these last night. The only hard part to these is letting the dough rise. I swear, at noon I put the frozen rolls in the skillet like she said, and still, by 5pm, they weren’t as big as what she shows you on her website. In any case, these are really good! I don’t think I put near enough butter on mine (they didn’t glisten like hers did) and I skimped on the rosemary (I used some fresh rosemary from my plant on the front porch- I didn’t want to scalp him!). These do turn out pretty impressive, though. You could probably win some friends with these rolls. Seriously.
Buttered Rosemary Rolls
- Frozen, Unbaked Dinner Rolls
- Melted Butter, Regular, Salted
- Fresh Rosemary, Coarsely Chopped
- Coarse Sea Salt
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.