Pioneer Woman Buttered Rosemary Rolls

Pioneer Woman buttered rosemary rolls are an easy pull-apart bread made with frozen dinner rolls, fresh rosemary and melted butter, ready in 3 hours 20 minutes. It's an easy holiday dinner roll recipe for Thanksgiving, Christmas or Sunday dinner, and it's made right in a cast iron skillet.

Let the frozen rolls rise for several hours in the skillet with plenty of room between them, because that is where they turn soft and fluffy. Rush it and you get dense little rolls that never fill out the pan.

Brushing butter on twice, before and after the rosemary, makes the herbs stick and keeps the tops glossy. Baking and serving in the same skillet also means the rolls stay warm at the table and you wash one less dish.

Pioneer Woman Buttered Rosemary Rolls

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

7

servings

Prep time

3

hours 

Cooking time

20

minutes

Calories

190

kcal

Soft, pull-apart rolls bake up deep golden with a buttery, herby crust and a crunch of coarse salt on top. The skillet holds them snug so the sides stay tender while the tops brown.

Ingredients

• Frozen unbaked dinner rolls
  

• Melted butter (regular or salted)
  

• Fresh rosemary, coarsely chopped
  

• Coarse sea salt
  

Directions

• Prep the skillet: Spray a small iron skillet with cooking spray or coat it with olive oil. Then place the frozen rolls inside, leaving plenty of room between them for rising.
• Let the rolls rise: Cover the skillet and let the rolls rise for several hours. They are ready when they have puffed up and touch each other.
• Butter the rolls: Brush the risen rolls with melted butter, then sprinkle on the coarsely chopped fresh rosemary. Once the herbs are down, brush with a little more butter so they stay put.
• Add the salt: Sprinkle the coarse sea salt over the buttered rolls. That gives the tops a little crunch and balances the richness of the butter.
• Bake the rolls: Bake according to your roll package directions, usually 400°F for 15 to 20 minutes. Pull them out once the tops are a deep golden brown.
• Serve in the skillet: Bring the skillet straight to the table while the rolls are still warm. Then let everyone pull off their own.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO silicone pastry brush, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried rosemary instead of fresh?

Yes, but use about a third as much, since dried rosemary is stronger and a bit harsh. Crumble it between your fingers before sprinkling so the pieces are not sharp.

How do I store leftover rosemary rolls?

Keep them in an airtight container at room temperature for a day or two. After that, they are better wrapped and stored in the fridge, then warmed before serving.

Can I make these ahead of time?

You can let the rolls rise and bake them close to serving time, since they taste best warm. If you need to get ahead, bake them early and reheat them in the oven wrapped loosely in foil.

What if I don't have a cast iron skillet?

A round cake pan or a small baking dish works the same way here. Just grease it well and leave the same room between the rolls for rising.

What is the most common mistake with these rolls?

Skipping the full rise is the big one, because the rolls come out dense and heavy. Give them several hours and wait until they have visibly puffed up.