So, after seeing a few things on her recipe blog, (which is incredibly easy to follow, seriously fool-proof) I went out and bought a cast-iron skillet yesterday. There was a recipe for rosemary rolls I had to try. I LOVE rosemary...more than any other herb. They are done in the cast-iron skillet and they are amazing. Just butter, a little of the magic herb- well, my magic herb that is- and sea salt. I loved them, and the skillet really did make a difference! Try it. This is from her blog, if you go there, you can see her pretty picture of them too! I sent the ingredients to the ladies in my food group, I don't know if they tried them, and their rolls were in a 9x13, bu I can't imagine they wouldn't be every bit as good...tell me what you think!
Buttered Rosemary Rolls
|Prep Time: 3 Hours||Cook Time: 20 Minutes||Difficulty: Easy||Servings: 7|
- 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.