Homemade Buttered Rosemary And Sea Salt Skillet Rolls Food

BUTTERED ROSEMARY ROLLS RECIPE - (4.6/5)

Steps:

• Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up. Heat milk in microwave (or in small saucepan on stove top) Add sugar, butter, salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F. Pour milk mixture into bowl of stand mixer. Add the yeast mixture; egg and mix together. Mix in all-purpose flour, whole wheat flour, vital wheat gluten (if using), beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. Place dough in warm oiled or buttered bowl, turning greased side up. Cover with plastic wrap and let rise in warm place* until doubled in bulk, about 60 minutes. NOTE: I preheat the oven on WARM and then immediately turn it off. My dough rises in 45 minutes. I use bread machine fast-acting yeast. Gently, press dough down and hand-knead for 5 minutes on lightly floured surface. Divide dough into 9 pieces and shape into round rolls. Place them, into a seasoned and lightly oiled cast iron skillet. Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes. (I return them to the oven, until it's time to preheat it for baking). OPTIONAL: Melt 1/2 stick of butter, and brush all over the rolls-- gently, so you don't deflate them. Sprinkle lightly with sea salt & rosemary. Bake at 375°F for 18 to 20 minutes or until tops are golden brown. Brush tops of rolls with additional melted butter, while they are hot! If you don't want to make your own rolls: 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 (usually 400°F for 15 to 20 minutes), until rolls are a deep golden brown on top. MY TOUCH: brush with additional melted butter and inhale the aroma in the kitchen....heavenly!

HOMEMADE BUTTERED ROSEMARY AND SEA SALT SKILLET ROLLS

Steps:

• Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up.If using instant yeast, there is no need to dissolve it in the water and sugar. Just add to the dry ingredients.
• Heat milk in microwave (or in small saucepan on stove top)
• Add sugar, butter, salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F.
• Pour milk mixture into bowl of stand mixer.
• Add the yeast mixture; egg and mix together.
• Mix in all-purpose flour, whole wheat flour, vital wheat gluten (if using), beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
• Place dough in warm oiled or buttered bowl, turning greased side up. Cover with plastic wrap and let rise in warm place* until doubled in bulk, about 60 minutes.
• NOTE: I preheat the oven on WARM and then immediately turn it off. My dough rises in 45 minutes. I use bread machine fast-acting yeast.
• Gently, press dough down and hand-knead for 5 minutes on lightly floured surface.
• Divide dough into 9 pieces and shape into round rolls. Place them, into a seasoned and lightly oiled cast iron skillet.
• Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes. (I return them to the oven, until it's time to preheat it for baking).
• OPTIONAL: Melt 1/2 stick of butter, and brush all over the rolls-- gently, so you don't deflate them. Sprinkle lightly with sea salt & rosemary.
• Bake at 375°F for 18 to 20 minutes or until tops are golden brown.
• Brush tops of rolls with additional melted butter, while they are hot!
• MY TOUCH: brush with additional melted butter and inhale the aroma in the kitchen....heavenly!

BUTTERED ROSEMARY ROLLS

Steps:

• Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.
• When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.
• Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.
• Then you can dig right in!

BUTTERED ROSEMARY ROLLS RECIPE - (4.3/5)

Steps:

• 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 (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top. Serve skillet on the table

GRANDMOTHER'S OLD FASHIONED BUTTER ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
• In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.