The Pioneer Woman Tasty Kitchen
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Buttered Rosemary Rolls

4.96 Mitt(s) 26 Rating(s)26 votes, average: 4.96 out of 526 votes, average: 4.96 out of 526 votes, average: 4.96 out of 526 votes, average: 4.96 out of 526 votes, average: 4.96 out of 5

Prep:

Cook:

Level: Easy

System:

7

Description

Wanna be loved? Park these on the dinner table next time you have guests over. Pull-apart, herbalicious perfection.

Ingredients

  • Frozen, Unbaked Dinner Rolls
  • Melted Butter, Regular, Salted
  • Fresh Rosemary, Coarsely Chopped
  • Coarse Sea Salt

Preparation

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.

39 Comments

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Avatar of quickdinners

quickdinners on 11.24.2010

I made these last year at Christmas…everyone loved them! I’m making them again tomorrow for Thanksgiving. So simple, so delicious…just my style!

Avatar of beckycurrier

beckycurrier on 10.2.2010

I finally made these tonight. Absolutely delicious. I used fresh rosemary from my garden and lots of butter. They melted in our mouths. Yum! Our main course was a carrot, lentil and rice casserole cooked in a slow cooker. Excellent dinner!

Avatar of mv64

mv64 on 7.27.2010

Yum! Made these over the weekend, I think my husband could have just eaten them for dinner and nothing else. So easy too, I have more to make will try different variations too.

Avatar of LilMrsScatterbrained

LilMrsScatterbrained on 5.15.2010

These are incredible. Made them for hubby tonight, he loves them, my 2 year old daughter that is going through a no-eat phase just devoured 2 of them. Plain.
Just wanted to say, I don’t have a cast iron skillet so I did them in my regular one, at 350 degrees for 22 minutes and they were amazing.
Also, I used the Rhodes brand of rolls. One day when my counter tops are up (renovations) I’ll try making your cinnamon roll dough and make these.
Thanks Ree. My husband was seriously impressed.
Did I mention I made your chicken spaghetti casserole with these? No?
Well, let’s just say, I might be getting that marriage proposal tonight. ;)

Avatar of polwig

polwig on 5.7.2010

I made these and liked them a lot but decided to use this recipe for regular garlic bread… so next time I am making a jumbo lasagnia I make my own bread… so they think

26 Reviews

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Avatar of Linda Lou

Linda Lou on 1.2.2014

Now there is no excuse to have “fresh baked” bread on the table!

Avatar of Franque Bradshaw

Franque Bradshaw on 7.16.2013

So easy and the best rolls ever! We make these all the time.

Avatar of christynbj

christynbj on 5.16.2012

Easy, delicious, and I love the rosemary. We’ve switche dup herbs every once in a while, but always go back to rosemary and salt!

Avatar of somethingchangd

somethingchangd on 4.11.2012

These are so addicting. Amazing – light with a bit of greasy (in a good way) crunch on the bottom. I ate about 6 of them – next time I might finish the entire pan!

Avatar of skmanning (sandy manning)

skmanning (sandy manning) on 1.25.2012

These are fabulous! I frequently make them and could eat a dozen myself!

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