Rosemary Salted Rolls
This recipe comes from Ree Drummond. While you don't have to put the rolls in a cast iron pan, it certainly adds flare in presentation. The rolls are so delicious, they don't need any additional butter.
Total Time: 4 hours, with rising
15 frozen unbaked rolls (recommended Rhodes rolls)
1/4 cup (1/2 stick) melted butter
1-2 T. chopped rosemary
Place frozen rolls in a 12 inch cast iron pan. (If you do not have a cast iron pan, place the rolls in a muffin tin). Let the rolls rise according to the directions, about 3-4 hours.
Heat oven to 350 degrees F. Bake risen rolls for 12-15 minutes (or according to the directions on the package), until golden brown.
Brush cooked rolls with melted butter. Sprinkle kosher salt and chopped rosemary on top of rolls.