Buttery Rosemary Rolls

Those easy Buttery Rosemary Rolls are soft and pillowy.  They are the perfect addition to your holiday dinner menu!

This Buttery Rosemary Rolls are extremely easy to make.  The have this sweet, buttery flavor with a sprinkling of fresh rosemary on top.

The flavors add so much to these pillowy little gems.

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I love how these rolls are made in a cast iron skillet.  They come out perfectly every single time, too.

I used Rhodes frozen dinner rolls.  They are basically unbaked dough balls.  Keep in mind though, you will need need to thaw and let the rolls rise before baking them.  Though they have quick rise instructions, you can’t really make these at the last minute.  You need to allow enough time to let them rise properly.

Even though these require a little prep time, they are so worth it!  I highly recommend giving this recipe a try!

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If you like this recipe, you will love these other easy homemade pancake recipes on It Is a Keeper:

The Best Homemade White Bread

English Muffin Bread

Easy Garlic Bread

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Buttery Rosemary Rolls

Prep Time2 hrs

Cook Time20 mins

Total Time2 hrs 20 mins

Course: Side Dish

Servings: 12

Author: Christina Hitchcock

Ingredients

• 12 frozen - unbaked dinner rolls (I use Rhodes)
• 4 tablespoons salted butter - melted
• 1 tablespoon fresh Rosemary - coarsely chopped
• Coarse Sea Salt

Instructions

• Spray an iron skillet with cooking spray.
• Place frozen rolls in the skillet, leaving enough room for the rolls to rise.
• Cover skillet with a clean dish towel and place in a warm place to rise until doubled in size.
• This make take several hours.
• After rising, brush rolls with melted butter and sprinkle with chopped rosemary.
• Bake according to the package directions on the rolls (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

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Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.