Rosemary Rolls

Sorry - no SMS this week. In the spirit of making sweets on Sunday, I did start my Christmas goodies, but today's project didn't get finished so that will have to wait. Instead, I'm posting about these easy and delicious rolls that I made a couple of weeks back.

One of the things I love about food blogs, and the Internet in general, is what I call hopscotch. You know, when you start on one site, and then follow a link from that page to another site, and then a link from that site, and so on until you have bookmarked more sites and projects than you could possibly ever get to? Hopscotching led me to the super cute blog, Plain Chicken. She found it over at the Pioneer Woman's site (which I also love).

These were delicious and will be on my table this Christmas because they take little more effort than any other quick roll but taste and look homemade. The recipe calls for fresh rosemary but I substituted dried Italian seasoning. I think they would be delicious with fresh thyme or slathered with honey butter. I loved using my big cast iron skillet for a fun and rustic presentation, but cookie sheets would work just fine. Thanks Steph for this great recipe!

Pioneer Woman's Rosemary Rolls

7 Frozen, Unbaked Dinner Rolls (I used Rhodes)
3 Tbsp Melted Butter Rosemary Herb Seasoning or Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt

Spray a small iron skillet with cooking spray (or coat with olive oil). Place 7 frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours. (Mine took 4 hours to fully rise) After rising, brush rolls with melted butter. Sprinkle on chopped rosemary seasoning. Brush with additional butter. Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top. Brush with additional butter and serve in skillet.