Wednesday, September 7, 2011

recipe: buttered rosemary rolls

These rolls are absolutely amazing. There's not a word that can truly describe how good these taste. It's the combination of warm bread, butter, salt and that hint of rosemary that makes you want to eat way more than you should. You find yourself unable to stop - they're just that good. Maybe you think I'm being a little over the top here. So prove me wrong. Make these and tell me they weren't incredible. The recipe is from one of my favorite go-to people for food, The Pioneer Woman (the picture is also hers).

■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.

Serve skillet on the table."

I've made these both in a skillet and on a pan and while they seem to be better in a skillet, they're still super good on a pan as well. I've also spread butter and Sea Salt on slices of French bread before putting it in the oven for an adapted version if you don't have dinner rolls on hand.

No comments:

Post a Comment