Buttered Rosemary Rolls

Easy Homemade Rolls – made right in your favorite cast iron skillet. I dare you to make these Buttered Rosemary Rolls just once! You will never use any other recipe…they are that easy and delicious.  Scouts honor.

Buttered Rosemary Rolls Recipe

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Howdy! Chef Alli Here.  Let’s Get You Cookin…..Shall We??  🙂 

Okay.  I’m not kidding.  Every time I serve these rolls, people just go whack. As much as they want to, they cannot stop eating the fabulous, feather-light Buttered Rosemary Rolls!  I don’t know the science behind the technique of brushing the rolls with butter AFTER they have risen, but I can tell you that trying to cheat and butter them while they are still frozen DOES NOT WORK….don’t even go there – I’ll save you the trouble.

I don’t always have fresh rosemary in the Winter months, so I’ve often used dried rosemary in this recipe.  It’s not nearly as pretty, but it does still work, so don’t sweat it.  And, under NO circumstances should you skip the sprinkling of salt….that is absolutely the finishing touch to this recipe.

More Favorite Recipes to Enjoy – 

• Low-Carb Lasagna Roll-Ups 

• Cheesy Pull-Apart Pesto Bread 

• Mashed Potato Cheddar Waffles 

• Rustic Beef Stew with Creamy Mashed Potatoes 

• Philly Cheese Steak Bread 

• Instant Pot Meatloaf and Mashed Potatoes Dinner 

Printable Directions for Making  Buttered Rosemary Rolls Recipe

Soft Buttered Rosemary Rolls

 Easy Homemade Rolls – made right in your favorite cast iron skillet. I dare you to make these just once! You will never use any other recipe…they are that easy and delicious. 

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Raising Time:: 40 minutes minutes

Total Time: 1 hour hour

Servings: 15 rolls

Calories: 1160kcal

Author: Chef Alli

Ingredients

• 15 frozen bread dough rolls, thawed
• 2 Tbs. unsalted butter, melted
• 1 Tbs. chopped fresh rosemary (dried rosemary leaves will work as well
• small pinch of kosher salt, to sprinkle over the rolls

Instructions

• Place all 15 rolls into a greased 12” cast iron skillet, leaving space between each of the frozen rolls. (If using a 10” cast iron skillet, 11 rolls fit just perfectly once they have fully raised.)
• Cover the rolls in the skillet with a light dish towel, placing the skillet into a warm, draft-free area of your kitchen, letting the rolls raise for 45 minutes to 1 hour until “poofy and soft” and close to the top of the pan.
• Preheat the oven to 350 degrees F.
• Very, very gently brush the melted butter over the rolls; sprinkle the buttered rolls with the chopped rosemary, then a sprinkle of the kosher salt over all.
• Bake the rolls, uncovered, on the center rack of the oven for 14-16 minutes, or until the rolls are golden brown on top. Serve at once, with lots of butter for slatherin’.

Notes

*Please Note: If you are using a 10" cast iron skillet, 11 frozen rolls works perfectly. www.ChefAlli.com 

Course: Bread

Cuisine: American

Keyword: cast iron skillet, dinner rolls

Nutrition

Calories: 1160kcal | Carbohydrates: 212g | Protein: 26g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 2117mg | Fiber: 9g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

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Let’s Get You Cookin’, 
Chef Alli

This recipe was shared on Southern Bite – Meal Plan Monday and The Country Cook Weekend Potluck.