Buttered Rosemary Dinner Rolls #SundaySupper

Another Sunday … another Sunday Supper Movement. This week hosted by Christie at A Kitchen Hoor’s Adventures. Stop by and check out her blog … scroll to the bottom and check out all of the Easy Easter Side Dishes

It doesn’t get easier than these dinner rolls!

When I have a large group over for a holiday – last Easter there were 12 of us – I try to simplify my menu as much as humanly possible. If you know me, that’s not easy!

But, as I’ve gotten older, I’d like to think I’ve gotten wiser … at least about cooking! I used to have elaborate menus with fabulous, but complicated recipes. I’d be in the kitchen all day and a good portion of the time once my guests arrived. Dinner was fabulous, but I was exhausted and my kitchen looked like the Swedish Chef had cooked dinner.

Now, I try to add in a few things (well, as many as possible) that can be made or prepped in advance.

I sit and make a menu with a shopping list next to it, and next to that timing. If I can’t make the timing work something on the menu has to change.

These dinner rolls are a savior! So easy and quick and because of the embellishments on top, it’s hard to know you did not bake them from scratch. I think this recipe came from Ree Drummond, but I don’t remember. Sorry!

• 15 frozen, unbaked, un-risen dinner rolls
• Melted butter
• Coarsely chopped fresh rosemary
• Coarse sea salt

Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.

When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary and sea salt.

NOTE: I have also sprinkled thyme on the rolls. You can change up the herbs to whatever suits your fancy or menu.

Bake (as instructions on the packet – usually 400 degrees F) for 15 to 20 minutes.

NOTE: When you take them out of the oven they’re really puffy – sometimes over the top of the skillet. Once you let them sit for a few minutes they deflate a bit.

Serve hot.

Easy Easter Side Dishes

Enticingly Easy Sides

• Cauliflower Cheese Casserole by Sunday Supper
• Cheesy Roasted Potatoes and Asparagus by Hezzi-D’s Books and Cooks
• Classic Oven-Baked Cheesy Potatoes by My Fearless Kitchen
• Mushroom Couscous by Cindy’s Recipes and Writings
• Nana’s Corn Pudding by A Kitchen Hoor’s Adventures
• Roasted Asparagus with Parmesan by Cooking Chat
• Rosemary Dinner Rolls by From the Bookshelf
• Skillet Green Beans with Citrus by Gourmet Everyday
• Sourdough Hot Cross Buns by Turnips 2 Tangerines
• Tallow Roasted Vegetables by Pies and Plots
• Vegan and Gluten-Free Mac and Cheese by Take A Bite Out of Boca

Scrumptious Salad Sides

• Asparagus Salad with Pea Shoots and Pancetta by Caroline’s Cooking
• Classic Spinach Salad with Honey Dijon Vinaigrette by Beyond Mere Sustenance
• Easy Spinach Salad with Bacon, Eggs, Tomatoes by That Skinny Chick Can Bake
• Mustard and Egg Potato Salad by Palatable Pastime
• Pickled Beet Salad with Arugula and Feta by Delaware Girl Eats
• Springtime Pasta Salad by Tara’s Multicultural Table

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.