These Rosemary Rolls are fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make!
I have to admit it, my favorite part of Thanksgiving or any meal for that matter, is the bread. Hands down, the bread. My carb loving heart can’t imagine my life without it, so any bread-free diet would never in a million years work for me. I’ve tried it and I just never succeed. haha.
I love to make homemade bread and rolls. I have a few roll recipes here on the blog that I adore to make, but when I don’t have a lot of time to spend in the kitchen, or just feeling too lazy, I always use my back-up favorite: frozen Rhodes dinner rolls.
No, this post is not brought to you by Rhodes dinner rolls. I just genuinely love their rolls and use them when I can’t or don’t want to whip up homemade. My very favorite way to use the frozen rolls is in this Rosemary Rolls recipe. It is delicious, you guys. Seriously SO good! And it really could not be any easier to do.
Just pop a few of the frozen rolls into a cast iron skillet, let them rise and then brush with melted butter, fresh rosemary and sea salt. They bake up beautifully. Once you take your first bite there will be no going back. I know they’ll become your favorite too!
- 8 frozen, unbaked dinner rolls (I use Rhodes brand)
- ¼ cup melted butter
- Fresh rosemary, chopped
- ½ teaspoon coarse sea salt
- Spray a 10-inch cast iron skillet with cooking spray. Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for 3 to 4 hours or until fully risen.
- After rising, brush rolls with melted butter.
- Sprinkle on desired amount of chopped rosemary. Brush with additional butter. Sprinkle evenly with coarse sea salt.
- Bake according to roll package directions (usually 350 degrees F. for 15 minutes) or until rolls are a deep golden brown. Serve warm and enjoy!
Recipe adapted from: Pioneer Woman