| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 10 min |
| Yield: | 24 rolls |
Ingredients
- 4 sticks (1 pound) salted butter
- 24 frozen unbaked dinner rolls
- 1 1/2 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons dried thyme
- 1 lemon, zested
Instructions
- Melt 1/2 stick (4 tablespoons) of the butter and brush two 12-cup muffin tins with it. Put the frozen rolls in the cups of the muffin tins. Cover and allow to rise for several hours at room temperature or in the fridge overnight.
- Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat. Mix in the rosemary, thyme and lemon zest and heat until warmed through. Lightly brush the risen rolls with the butter mixture.
- Bake the rolls according to the package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Dab with more of the butter mixture and serve warm.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 223 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 42 mg |
| Sodium | 252 mg |
Reviews
I make these rolls for all special occasions. They are easy and so delicious.
Recipe doesn’t need that much butter…half would be sufficient.
Delicious but the recipe doesn’t need as much butter as recipe calls for. I cut it in half. Everyone loved them.
LOVED THIS RECIPE! I used Rhodes frozen dinner rolls and dipped them in the butter mixture before putting them in the muffin pan. The turned out beautifully with just a hint of lemon and thyme. This will be a regular at our house.
Beautiful
What a terrific short cut! These taste homemade and the herb butter really elevates the rolls for a special occasion or celebration. I refrigerated the leftover butter and used it to finish my gravy.
Can’t believe we had never tried the frozen, unbaked dinner rolls befor seeing this recipe! Delicious!!
The rolls were delicious and the herbs amps up the flavor perfectly. I will make these again and again. Thank you Ree for another fabulous recipe to share with my family and friends.
My peeps loved these rolls on our Thanksgiving table. There were only five of us and we polished them off. I used Bridgeford frozen loaves. I took out two and let them thaw two nights before. I cut them into rolls and brushed them with butter and placed them into the muffin tins the night before. Three hours before dinner, I pulled them from the frig and left them on the counter to rise. I used only two sticks of butter as that was more than enough. I painted them with the butter and herbs before I baked them off. Super easy and delicious!
These rolls got rave reviews at Thanksgiving dinner!