Tuesday, July 3, 2012
On The Menu: Italian Herb Skillet Rolls
Oh, those frozen Rhodes Rolls have so many possibilities. I bought one bag a while back for the homemade pretzel bites, and I just finished the bag last night making these skillet rolls! Luckily, that and a few herbs are about the only ingredients you need. Oh, and of course your trusty cast iron skillet. I used the smaller of the two for this recipe (I think it's 5 or 6"?). This recipe is adapted from the one found on Dishing With Leslie. You should definitely check out her blog. Everything she posts makes me hungry...even if I've already eaten.
7-8 Rhodes White Dinner Rolls - however many will fill up your skillet
3 tablespoons melted butter
1/2 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp black pepper
1/2 tsp garlic salt
1/4 tsp onion powder
a few red pepper flakes to taste
grated parmesan cheese
1. Let your rolls rise completely in the skillet until they fill up the pan. From the time I took mine out of the freezer, I let them thaw for about 30 minutes, then covered the skillet with cling wrap. It took about an hour after that for them to rise completely. It helps that our kitchen is hot and humid in the summer time.
2. Preheat oven to 375°F.
3. Mix your melted butter and all of the herbs together. Brush about half the mixture on top of your rolls. Sprinkle with parmesan cheese.
4. Bake at 375°F for approximately 15 - 20 minutes.
5. Take them out of the oven and brush with the remaining butter/herb mixture.
We enjoyed ours with Scott's spaghetti. And yes, we ate the whole pan.