Thursday, March 8, 2012
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...
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
Rosemary (fresh, chopped)
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).
I really wasn't sure what Rosemary tasted like but now I know.
And I have to say, I LIKE it!