I’m probably the last to know but apparently Easter is coming early this year, early as in MARCH. For some reason ever Easter I have in my memory took place in April when it was slightly warm. Actually the only Easter that really stands out in my mind was the one that happened on Sunday, April 15th, 2001 … the day after my wedding. I remember because rather than having any sort of honeymoon I was stuck at a buffet with my in-laws and the rest of their family. But that’s a story for another day.
Since we’re not religious, Easter is all about the egg hunts, bunny baskets and food with family. One of the best parts of the meal (for me) is the bread. You could spend all day making dough or you can dress up frozen dough so that everyone thinks you spent all day working on it. That’s what these Rosemary, Parmesan & Garlic Butter rolls will do for you.
They come out so perfect and pretty in a Le Creuset cast iron skillet too. I use mine to let them rise, bake and even serve. The topping gives them a rustic look with a nice sweet and salty flavor.
- 1 tablespoon olive oil
- 7 frozen Rhodes Texas Size Rolls
- 3 tablespoons butter, melted
- ⅛ teaspoon garlic salt
- ¼ teaspoon dried rosemary leaves
- ¼ cup grated Parmesan cheese
- Brush a 10 inch cast iron skillet with olive oil.
- Thaw and rise rolls as directed on the packaging in the cast iron skillet.
- Preheat oven to 350 degrees.
- Mix garlic salt and butter, then brush the rolls gently.
- Sprinkle the rosemary and Parmesan cheese over the rolls.
- Bake for 17 – 20 minutes, until golden brown.
- Serve warm.