Buttered Rosemary Rolls

Aaron's life has not been the same since the discovery of these delicious rolls. Serious.  I have Ree Drummond - THE Pioneer Woman - to thank for this. The smell of rosemary wafting through the house while these rolls baked was divine. They took so little time to make, mostly due to some help from Rhodes' frozen rolls.

The best part about these rolls was the coarse sea salt topping. To die for!

Read more to get the recipe that I took directly from The Pioneer Woman's website, as I did not change a thing.

  • 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.

For step-by-step instructions and pictures, go to Pioneer Woman's blog post. 


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