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.

Preheat 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.

Who won "The Pioneer Woman" giveaway?

When a copy of the new Ree Drummond cookbook, "The Pioneer Woman Cooks: Food From My Frontier," landed on my desk last week, I offered a giveaway over on the Facebook page for The Observer's Facebook page. The book is officially on sale March 13, from William Morrow.

This morning, we're picking a winner using the random generator at www.random.org. Who gets the book, which continues Drummond's style of familiar, family-pleasing recipes with step-by-step pictures and lots of snaps of life on the ranch? Go on over to Observer Food Page on Facebook.

If you haven't checked us out on Facebook, I use that space to post food news all week, from links to our own stories all over The Observer to interesting food news that I spot while I'm roaming around the Internet. If you like it, "like" us. Thanks.

Ree-hah: "Pioneer Woman" Ree Drummond cookbook giveaway

She's the blogger's dream come true: Starting with her blog, The Pioneer Woman Cooks, Ree Drummond has become a one-woman cooking industry, with a Food Network show and several books. Now she has a second cookbook of family-pleasing recipes from the ranch.

"The Pioneer Woman Cooks: Food From My Frontier" isn't on sale until March 13, but I have an early copy and I'm willing to share. It's got the same format as the original: Step-by-step photos, lots of pictures of her kids and ranch life, and simple ingredients and techniques.

I'm giving away one copy of "The Pioneer Woman Cooks" on Observer Food Page on Facebook. Go to www.facebook.com/ObserverFood and post a comment with your name. Deadline: 9 a.m. March 1.