Recipe courtesy of Ree Drummond
Garlic Butter Dinner Rolls
Getting reviews...
- Level: Easy
- Total: 2 hr 20 min
- Active: 20 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 225
- 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
- 133 mg
- Level: Easy
- Total: 2 hr 20 min
- Active: 20 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 225
- 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
- 133 mg
Ingredients
Directions
Special equipment:
Two 12-cup muffin tins- Melt 1/2 stick of the butter and brush the muffin trays with the melted butter. Place the frozen rolls in the muffin pans. Cover and allow to rise for several hours.
- Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat, add the pressed garlic to the butter. Cook for a couple of minutes to release the flavor but don't let the garlic brown.
- After rising, lightly brush the rolls with the garlic butter and sprinkle with the sea salt.
- Bake the rolls according to package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top.
- Remove the rolls from the oven, dab with more garlic butter and serve warm.
My Private Notes
Show:
The Pioneer Woman
Episode:
Happy Birthday, Pa-Pa
