1 Tbs.chopped fresh rosemary (dried rosemary leaves will work as well
small pinch of kosher salt, to sprinkle over the rolls
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’.
*Please Note: If you are using a 10" cast iron skillet, 11 frozen rolls works perfectly. www.ChefAlli.com