Thursday, May 22, 2014

Garden: Rosemary Sea Salt Rolls

 I grew some herbs last summer, and I have to use them quickly before I kill them..  I do believe this is my favorite of the lot....the 'bread' aspect helps.  Man, these are delicious and so easy to make.
 See, there's the pot of herbs I used....right before the Texas sun and my lack of gardening skills killed it...
I found this via whipperberry, and all it takes are a few ingredients and frozen Rhodes Rolls.  
Ingredients:  Rhodes, Olive Oil, Chopped Rosemary, Sea Salt
Instructions:  Defrost rolls and let rise as instructed.  (I put mine in a muffin tin-I greased the holes, then sprayed some Saran wrap and covered the rolls and let them rise for about 3 hours until doubled in size).  Mix chopped herbs and olive oil and brush over the rolls (how much you use is all up to your taste, and how many rolls you defrost, just a nice mix).  Sprinkle all the rolls with sea salt (again, to taste).  Cook 15 minutes at 350.  Eat.  Repeat.