Rosemary Sea Salt Dinner Rolls

It has been over a decade since we first placed these Rosemary Sea Salt Dinner Rolls piping hot on our ranch house table and I can still never make enough. With their punch of sea salty butteriness and the savory flavor of rosemary, each roll simply melts in the mouth and will send your dinner guests reaching again for just one more.

Rhodes Dinner Rolls- Frozen (24 ct if Texas Rolls, 36 ct if Standard Dinner)
1/2 cup butter- melted
2-4 Tblsp Fresh Chopped or Dried Rosemary
2-4 Tblsp Course Sea Salt

Spray a 12 in. cast iron skillet with olive oil cooking spray (or coat with butter). Place frozen rolls (we have used Rhodes Texas Dinner rolls in the past) in the skillet, leaving plenty of room for rising – at least several inches between each roll.

Cover and allow to rise for several hours in a warm place. An oven warmed to 200 degrees F and then turned off is a great option.

After rolls have risen to more than double their frozen size, gently brush tops of rolls with melted butter and sprinkle with fresh chopped or dried rosemary. Gently brush again with additional butter and sprinkle with coarse sea salt.

Bake according to package directions (usually 400 degrees for 15 to 20 minutes) until rolls are a deep golden brown on top. Brush warm rolls with more butter. Serve on table directly from skillet or baking dish.

Servings: Plan on 2-3 rolls per person.

Note: While a cast iron skillet gives an irreplaceably crunchy, yet meltingly soft texture to these rolls, they can also be just as easily baked in a standard 9×13 baking dish or even a large sheet pan if you are cooking for a crowd.

Recipe Adapted from Buttered Rosemary Rolls (