Thursday, November 5, 2009

Rosemary and Sea Salt

Fresh rosemary from my garden...

...with cracked sea salt over fresh rolls.

Oh Pioneer Woman, how I love you. I have been totally re-inspired to cook after getting your new cookbook. How can I not love cooking + photos of cooking?

For these, I loved that I could use Jonathan's favorite cast iron skillet. Quick, simple, and incredibly yummy. Served the rolls with a wild rice and shrimp casserole.

Here's the simple recipe:

Frozen, unbaked dinner rolls
Melted butter (I used Smart Balance)
Fresh rosemary, coarsely chopped
Coarse sea salt

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 (350° for 20-23 minutes), until rolls are a deep golden brown on top. Serve skillet on the table.

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