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.

Skillet Focaccia

I have a go to bread recipe. It’s easy and versatile. I can make loaves or pizza or focaccia from the dough and they’re all equally good.

But every once in a while I want to change things up. Something with a different flavor. Something with a different cooking method.

When I came across this recipe I knew this was something I needed to have in my arsenal.

It’s faster to put together than my dough, has a nice crumb, and bakes in a cast iron skillet. I’ve played with the topping … different herbs, grapes, olives. The shy’s the limit. Which is cool. Oven to table.

 

for the dough:

• 3/4 C warm water
• 1/2 t granulated sugar
• 1 1/2 t yeast
• 2 T olive or canola oil
• 2 C all-purpose flour (divided)
• 1/2 t salt

 

for the topping:

• 3 T Extra virgin olive oil
• 1 t kosher salt
• 1 T parmigiano
• 1 T chopped fresh rosemary

Place water and sugar in the bowl of a stand mixer. Stir until sugar dissolves. Sprinkle yeast over the water and stir few times. Let sit until foamy (about 5 minutes).

With mixer on low speed, add 1 cup of flour and salt. Mix until combined. Add oil and mix well.

Gradually add as much of the remaining cup of flour as you can (it may only be 3/4 of it) and mix until the dough pulls away from the sides of the bowl.

Preheat the oven to 220 F. When it’s at 220 turn it off and keep door closed.

Grease the skillet.

Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it’s smooth and not sticky anymore. Shape into a ball.

Roll the dough out to the size of your skillet.

Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.

Take the skillet out of the oven and increase oven heat to 400 degrees F. Make indentations in the dough with your fingers.

Mix melted butter, parmesan and rosemary in a small bowl. Brush the dough with half the butter.

Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

Chocolate Chip Banana Bread

I had the honor … well, no, privilege of starting and maintaining a fabulous cooking forum. I met fabulous women. I even met some of my very best friends through this forum, all of whom I cherish and miss as I sit here in the frozen springtime beauty of Maine.

We traded our cherished recipes, helped each other with ingredients, shared our family trials, tribulations and successes. Sadly, we mourned together at the passing of some of our members.

We decided that our wonderful recipes needed to be in written in book form and we set out to self-publish our own cookbook. What a joy it was to put together! So many fabulous recipes, everyone jumping in to help test recipes and type. 290 pages of food and friendship!

One of my absolute favorite recipes from the book is Chocolate Chip Banana Bread, shared by jerseygirl. It is my go to banana bread recipe and where all of the bananas we don’t get to fast enough end up.

Continued thanks to all of you for sharing your recipes and time. Becky, I still miss you each and every day.

• 2 C flour
• 1 C sugar
• 1 t baking powder
• 1/2 t baking soda
• 1 t salt
• 1 C mashed ripe banana
• 1/2 C butter, room temperature
• 2 eggs
• 1 C chocolate chips
• 1/2 C walnuts

Preheat oven to 350. Grease a 9×5 loaf pan

Combine all ingredients except chips and nuts in a large bowl. Blend well on medium speed of an electric mixer. Stir in chips and nuts. Pour batter into prepared pan.

Bake 60 to 65 minutes or until toothpick interested in center comes out clean.

Cool 10 minutes in pan. Remove from pan and let cool completely on a rack.