So here's my attempt to remedy that.
I made these rolls for Thanksgiving but figured they aren't only for Thanksgiving and would be ok to blog about now. I am not a huge bread person but I really liked these rolls. Rosemary, butter, and salt make these rolls special.
I used Sister Schubert rolls, the original recipe used Rhodes rolls. Use whatever frozen rolls you can find.
Buttery Rosemary Rolls
slightly adapted from Everyday Tastes
- 12 dinner rolls, frozen and unbaked
- 4 tbsp butter, melted
- 1 tbsp fresh Rosemary, coarsely chopped
- sea salt
Once thawed, transfer to a baking sheet with cooking spray. Brush rolls with melted butter and sprinkle with chopped rosemary. Brush with additional butter and sprinkle with sea salt.
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.
We are def making these rolls a part of our regular rotation.
You should too!
Linking up here.
Peace, and bacon grease!