top of page
Rosemary Salted Rolls, Rolls, White Rolls

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.  

Servings:  12

Total Time: 4 hours, with rising

  • Facebook Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon
  • Instagram Social Icon



15 frozen unbaked rolls (recommended Rhodes rolls)

1/4 cup (1/2 stick) melted butter

Kosher salt

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.  

Add a side that compliments your menu:

bottom of page