Friday, November 5, 2010
Anyone who knows me knows I am NOT a bread person. I don't eat a lot of bread with a few exceptions and usually eat it with a lot of stuff on top or dipped in things. However, Bill likes bread (like most normal people do). I hardly ever have bread in the house, and even more rarely ever make it. In fact this recipe (anther one from the Pioneer Woman) is the first bread recipe I have posted. Sometimes though, a meal just begs for bread to be served with it. Like the pot roast I made the other night. I needed something to soak up all that delicious roast juice. These were easy and quite tasty - Bill of course liked them more than I did, but that is probably just because of my aversion to bread. I will definitely make these again.
From: The Pioneer Woman
Frozen unbaked Dinner Rolls (I used Rhode's)
Fresh Rosemary - coarsely chopped
Coarse Sea salt
1. Spray a heavy round pan (or iron skillet) with cooking spray. Place frozen rolls in the pan, leaving plenty of room for rising (I can usually fit 7 in mine). Cover and allow to rise for 3-4 hours.
2. After rising, brush rolls with melted butter. Sprinkle on chopped rosemary. brush with additional butter and sprinkle with sea salt.
3. Bake according to roll package directions (usually 350 - 400 degrees for 15-20 minutes), until rolls are a deep golden brown on top.
4. Serve in pan or remove to serving plate - brush with melted butter if desired.