IS ROSEMARY GOOD FOR HAIR RECIPES

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BUTTERED ROSEMARY ROLLS - THE PIONEER WOMAN – RECIPES ...



Buttered Rosemary Rolls - The Pioneer Woman – Recipes ... image

I had some rolls like these in a restaurant once.

Provided by Ree Drummond

Categories     baking    main dish    side dish

Total Time 3 hours 20 minutes

Prep Time 3 hours

Cook Time 20 minutes

Yield 7 servings

Number Of Ingredients 4

Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt

Steps:

  • Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.After rising, brush rolls with melted butter.Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.Serve skillet on the table.

BEST BUTTERY ROSEMARY ROLLS - GOOD HOUSEKEEPING



Best Buttery Rosemary Rolls - Good Housekeeping image

Garnished with rosemary and flaky sea salt, these sweet and buttery dinner rolls are perfect for sopping up all that sauce and gravy goodness.

Provided by The Good Housekeeping Test Kitchen

Categories     appetizers    side dish

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 16 servings

Number Of Ingredients 10

1 c. whole milk
1 large egg
Vegetable oil, for oiling dough
3 1/2 c. all-purpose flour, plus additional for rolling
1 packet (2 1/4 tsp.) instant yeast
1/4 c. brown sugar
1 1/4 tsp. table salt
8 tbsp. butter, melted, divided
2 tbsp. rosemary leaves
Coarse, flaky sea salt, for garnish

Steps:

  • In medium microwave-safe bowl, whisk milk and egg until combined. Microwave on high 1 to 2 minutes or until very warm. Lightly oil large bowl; set aside. In stand mixer with paddle attachment, mix flour, yeast, sugar, table salt and 3 tablespoon melted butter until combined. Add milk mixture; mix to combine. Remove paddle attachment and attach dough hook; knead dough 6 to 8 minutes or until dough is smooth and comes together. With floured hands, transfer dough to oiled bowl. Rub top of dough with some of oil and lightly cover with plastic wrap. Let rise in warm spot 11/2 hours. Brush 13" by 9" metal baking pan with 1 tablespoon melted butter. On floured surface, divide dough into 4 equal pieces. Working with 1 piece dough at a time and floured rolling pin, roll dough into 12" by 4" rectangle. Brush top with melted butter. Fold long side over to form 12" by 2" rectangle. Cut dough into 4 equal pieces. Arrange in prepared pan in a row along long side. Repeat rolling, brushing and cutting with remaining pieces dough. Lightly cover pan with plastic wrap. Let rise in warm spot 45 minutes. Preheat oven to 375°F.Toss rosemary with any remaining melted butter; sprinkle over top of dough along with sea salt. Bake 20 to 25 minutes or until deep golden brown. Serve warm or, to reheat, toast rolls in 325°F oven 5 minutes.

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BEST BUTTERY ROSEMARY ROLLS - GOOD HOUSEKEEPING
Garnished with rosemary and flaky sea salt, these sweet and buttery dinner rolls are perfect for sopping up all that sauce and gravy goodness.
From goodhousekeeping.com
Total Time 0S
Category appetizers, side dish
  • In medium microwave-safe bowl, whisk milk and egg until combined. Microwave on high 1 to 2 minutes or until very warm. Lightly oil large bowl; set aside. In stand mixer with paddle attachment, mix flour, yeast, sugar, table salt and 3 tablespoon melted butter until combined. Add milk mixture; mix to combine. Remove paddle attachment and attach dough hook; knead dough 6 to 8 minutes or until dough is smooth and comes together. With floured hands, transfer dough to oiled bowl. Rub top of dough with some of oil and lightly cover with plastic wrap. Let rise in warm spot 11/2 hours. Brush 13" by 9" metal baking pan with 1 tablespoon melted butter. On floured surface, divide dough into 4 equal pieces. Working with 1 piece dough at a time and floured rolling pin, roll dough into 12" by 4" rectangle. Brush top with melted butter. Fold long side over to form 12" by 2" rectangle. Cut dough into 4 equal pieces. Arrange in prepared pan in a row along long side. Repeat rolling, brushing and cutting with remaining pieces dough. Lightly cover pan with plastic wrap. Let rise in warm spot 45 minutes. Preheat oven to 375°F.Toss rosemary with any remaining melted butter; sprinkle over top of dough along with sea salt. Bake 20 to 25 minutes or until deep golden brown. Serve warm or, to reheat, toast rolls in 325°F oven 5 minutes.
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