Buttered Rosemary Rolls

How do I love this recipe? Let me count the ways. First, I make my own bread rolls, instead of frozen bread dough. I'm a bread baker, and have the easiest peasiest recipe on my blog (http://foodiewife-kitchen.blogspot.com/2009/11/pioneer-womans-buttered-rosemary-rolls.html) But, if you cheat and use frozen bread dough, I can personally attest that adding sea salt and fresh rosemary, and baking these babies in a cast iron skillet rocks! I've made this many times, and it's always a hit-- and looks so impressive.

I decided to make these for Thanksgiving. I've been thinking about them ever since I saw them on PW's blog. They are super easy but you do need to plan ahead since they need to rise. You start with frozen dinner roll dough. I used Rhodes brand. In the recipe it says to let rise at least two hours, mine actually took about 3 so I'm glad I started a bit early. I made two pans one with the rosemary, butter and sea salt and one with everything except the rosemary. I have several people in my family that don't care for the rosemary flavor. My sister asked if the rolls were homemade or frozen and I said a little of both. She said she doesn't like frozen rolls but she loved these. She's not a big bread eater but she actually ate two of these. My daughter said she couldn't stop eating them and ended up eating 3 which was unusual since she often eats no bread with meals. I only had one complaint, hubby said he didn't care for the salt on his plain ones.