Monday, July 30, 2012

One Great . . . pan of dinner rolls

Perhaps in another life, I'll have time to bake bread more often. With two book projects and a fulltime job, I can't even find time to thaw frozen bread all that often.

So I was grateful to "Pioneer Woman" author/blogger/TV host Ree Drummond for a short cut that put fresh, warm dinner rolls at least a little closer to my actual life. Drummond's trick uses frozen dinner roll dough (aka Rhodes), melted butter and a cast-iron skillet.

Warming butter in the skillet creates a little proofing box, giving the frozen dough a jump start. While the recipe doesn't mention it, I also remember food-science tests several years ago that showed putting frozen food on metal makes the food thaw faster. So that might have something to do with it as well.

Whatever the reason, the result is a faster pan of rolls that's just the ticket when you have people coming over and you want something that's a step up from reheated rolls.

Buttered Rosemary Rolls

7 to 10 frozen, unbaked dinner rolls (depends on how many will fit in your skillet with plenty of room for rising; my 10-inch skillet holds 10)
2 to 3 tablespoons butter, divided
1 to 2 tablespoons coarsely chopped fresh rosemary
Coarse or flaky sea salt

Melt 2 tablespoons butter in a cast-iron skillet over medium-low heat. Remove from heat and let stand 10 minutes. Place the rolls in the warm skillet with a little space between each. Cover with a dish towel and let stand 2 hours (it may take a little less time), until the rolls have risen and filled the skillet.

oven to 400 degrees. Melt the remaining butter and brush over the top of the rolls. Sprinkle with rosemary and coarse salt. Bake 15 to 20 minutes, until golden brown on top.

Remove from oven and serve warm.