Thursday, March 8, 2012
Rosemary Rolls
Not long ago I was browsing on Pinterest (surprise, surprise...not really) and stumbled upon a recipe for Buttered Rosemary Rolls on the Pioneer Woman's blog.
I thought, "I need to try those."
Well today I starting thinking about what kind of bread to have at dinner. I was making Lasagna Rolls (recipe soon) which just screams "garlic bread" to me. Unfortunately, I had no garlic bread waiting for me in the freezer.
But I did have some frozen Rhodes roll dough (white dinner rolls).
So when I was at home for lunch, I pulled about 7 out and placed them on a dish (actually a skillet) sprayed with non-stick cooking spray.
By the time we got home, the rolls had thawed and risen. They looked beautiful.
Except at that point I realized that I wasn't sure the skillet (I don't have an iron skilled) could go into the oven. I do have some that will but wasn't so sure on this one.
So I ended up transferring them to a round pie dish. In the process, they lost some of their "fluff". :(
Live and learn.
Anyway, I used Pioneer Woman's recipe as a guideline but I was determined to have a little taste of garlic...
Ingredients:
Rhodes White Dinner Rolls (thawed and "risen")...I used 7.
4 tbsp melted butter (I used Blue Bonnet Light Margarine due to calories sake)
Garlic powder or salt
Sea Salt
Rosemary (fresh, chopped)
Directions:
Brush the rolls with melted butter.
Sprinkle liberally with garlic powder/salt and rosemary.
Brush one more time with butter.
Sprinkle with sea salt.
Bake at 350 for about 20 minutes (or at least that works for the Rhodes rolls).
Enjoy.
I really wasn't sure what Rosemary tasted like but now I know.
And I have to say, I LIKE it!
Reba
Labels:
bread,
easy,
plan ahead,
simple
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