Monday, November 9, 2009

Dinner (Rolls) or Disaster?

Yes, it is time for another installment of Dinner or Disaster. Yesterday I decided to try Pioneer Woman's Buttered Rosemary Rolls. Do I have your attention? I sure had Dave's when I told him what I was baking last night.

First things first. I had to purchase my second piece of cast iron (Lodge, of course) for this recipe. I know what you are thinking. What does a cast iron pan have to do with dinner rolls? In Pioneer Woman's world everything. And now in my world .... everything.

I'm not even going to make you wait until the end of this post for the verdict on this recipe. Five forks!

Now that you know the ending let's go back to the beginning.

One new well-seasoned pan filled with frozen bread rolls.

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Three hours later I had this.

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I have to admit I cheated a little. I warmed the oven up a little bit and let the rolls rise inside. The house was cold and I knew they weren't going to get to where they needed to be by dinner time.

I should have left well enough alone and baked them but I thought I would let them rise for a few more minutes and then promptly forgot about them. An hour later I remembered I had rolls rising in the oven and found this.

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Next time I will be a little more vigilant.

No matter. It was time to enhance these rolls with melted butter, fresh rosemary and coarse sea salt. I then just popped those little babies in the oven for 18 minutes and ended up with this.

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Can I just say, "Wow!" They tasted as good as they looked. Dave gave them five forks and then promptly ate half of them with his chili that night.

Pioneer Woman, you have a winner! I loved the taste of the salt with the butter. I have been on a salt kick lately and these fit the bill nicely. Ask me sometime about the salted chocolate I have been eating. Yummy!!

If you care to make these yourself, and why wouldn't you, here is the recipe.

Buttered Rosemary Rolls

Ingredients
Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt

Preparation Instructions

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter.
Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/


Now go forth and bake.

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6 comments....porters always have something to say!:

curlz said...

Frozen dinner rolls? I'm in!

carriegel said...

I know. It was so easy!

Traci said...

I will have to try these. Your brother will give me a hard time about using frozen but I don't care they sound really good and who needs the additional mess of making your own.

Jock said...

Frozen dinner rolls? How dare you!

We will have to try these they look good. Rosemary is my second favorite herb right behind basil.

What have I been telling you for years about cast iron? It's time to join the cast iron revolution sister. It is the best cookware you can own and you can't beat the price.

megawatt miler said...

I wanted to make those! I didn't because I have no cast iron...

carriegel said...

Would that be a good Christmas present? The pan not the rolls.

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