Monday, May 14, 2012

Rosemary Rolls in an Iron Skillet

I'm all for homemade rolls. I absolutely cherish them. But some days I just don't feel like waiting around for yeast to work its wonders and then go through a million steps. Not that it's not worth it—homemade rolls are always worth it! But these are my go-tos in a pinch! I'm always getting compliments on them—no one ever guesses that they're from frozen dough! That's the magic of fresh herbs and butter baby. 

I recommend Rhodes rolls. I first discovered their greatness while living in Utah where they are plentiful. I was so excited to see that they have one variety here in Cville! If you can find them, get the big Texas style ones, but I use the regular kind here.

You will need an iron skillet. I love presenting them this way—it always brings a rustic homestyle feel to the table. And some oohs and ahhs from guests! 

These rolls are flavorful and smell awesome. I love that they're versatile enough to go with pretty much any meal.

Just remember to give yourself enough time to let the rolls rise. You need 3 ½ to 4 hours, start to finish. I like to let them rise a good long time, at least 3 hours. 

Rosemary Rolls in an Iron Skillet
Adapted from Pioneer Woman
Makes: 9 rolls

  • Frozen dinner rolls (Rhodes rolls, if you can find them)
  • 2-4 Tbsp salted butter, melted
  • Fresh rosemary, chopped
  • Sea salt
Start by spraying your iron skillet with cooking spray. Place frozen rolls a decent distance apart to give them enough room to rise. You want them to be cozy without suffocating eachother. I did 9 to a pan. I wouldn't recommend more than that.

Then cover it with a clean towel or plastic wrap sprayed with cooking spray so it doesn't stick to the rolls. Place in a warm(ish) place if possible. Rolls need to be warm and happy if you want the yeast to jump for joy!

Then walk away for a good three hours or more. Check on them after an hour or so, and if you don't see much progress, try this: Set your oven to 200 degrees and let it heat up for a minute. Then turn it off and stick your rolls inside. It should be warm, but not hot enough to cook your rolls. Keep them in there for the remainder of their rising time. That will definitely do the trick!

And soon enough, they will look like theees! I love this stage. They're so dang cute.

At this point, melt a little butter (2-4 tablespoons) and melt it in the microwave. Baste your rolls very lightly (you don't want to crush the poor dears!) They're very delicate.

Then grab your fresh rosemary. Unfortunately I don't have an herb garden so I'm one of those suckers who pays $2 a pop for fresh herbs at the grocery store. Don't be like me.

Cut up the rosemary and sprinkle on top. Then top it with a few sprinkles of sea salt! I know you're skeptical, but a little bit of salt mixed with the rosemary makes magic.

Now pop them in the oven at 350 degrees and let them cook for 18-25 minutes, depending on your oven. Watch them closely, but be sure to get them a nice golden brown—that way you'll know the bottom is cooked.

When this is achieved, grab a hot pad and pull them out of the oven. Give them once last little brush of melted butter and serve!

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