Get Ree Drummond's Super-Easy Recipe for Dressing Up Frozen Dinner Rolls This Thanksgiving

Mar. 15, 2025

Photo: Victor ProtasioRee Drummond knows that making every dish from scratch on a normal day can be stressful, let alone onThanksgiving.For her, it’s perfectly okay to take a cooking shortcut, even on a holiday.Her recipe for buttered rosemary rolls taste homemade, even though they’re made from frozen bread rolls. “I love so many things about these rolls!” she tells PEOPLE. “The buttery tops with rosemary and sea salt make them seem like something you’d be served in a farm-to-table restaurant. They’re absolutely amazing, and not much effort at all.“Get Drummond’s full recipe below, and for more Thanksgiving recipes, pick up the latest issue of PEOPLE on stands now.Ree Drummond’s Buttered Rosemary RollsCooking spray10 frozen unbaked dinner rolls (from 1 [1 lb., 9-oz.] pkg. such as Bridgford Parkerhouse Style Roll Dough1/4 cup salted butter, melted1 1/2 tsp. coarsely chopped fresh rosemary1/4 tsp. coarse sea salt1.Spray a small (9-inch) cast-iron skillet with cooking spray. Place frozen rolls in skillet, about 1 inch apart, leaving plenty of room for rising. Cover with plastic wrap lightly coatedwith cooking spray, and let rise until doubled in size, 3 to 4 hours.2.After rolls rise, brush them with half of the melted butter. Sprinkle with chopped rosemary. Brush with remaining butter. Sprinkle with coarse sea salt.3.Bake according to roll-package directions until they are a deep golden brown. Serve warm in skillet.Makes:10Active time:10 minutesTotal time:3 hours, 25 minutes

Photo: Victor Protasio

Ree Drummond knows that making every dish from scratch on a normal day can be stressful, let alone onThanksgiving.For her, it’s perfectly okay to take a cooking shortcut, even on a holiday.Her recipe for buttered rosemary rolls taste homemade, even though they’re made from frozen bread rolls. “I love so many things about these rolls!” she tells PEOPLE. “The buttery tops with rosemary and sea salt make them seem like something you’d be served in a farm-to-table restaurant. They’re absolutely amazing, and not much effort at all.“Get Drummond’s full recipe below, and for more Thanksgiving recipes, pick up the latest issue of PEOPLE on stands now.Ree Drummond’s Buttered Rosemary RollsCooking spray10 frozen unbaked dinner rolls (from 1 [1 lb., 9-oz.] pkg. such as Bridgford Parkerhouse Style Roll Dough1/4 cup salted butter, melted1 1/2 tsp. coarsely chopped fresh rosemary1/4 tsp. coarse sea salt1.Spray a small (9-inch) cast-iron skillet with cooking spray. Place frozen rolls in skillet, about 1 inch apart, leaving plenty of room for rising. Cover with plastic wrap lightly coatedwith cooking spray, and let rise until doubled in size, 3 to 4 hours.2.After rolls rise, brush them with half of the melted butter. Sprinkle with chopped rosemary. Brush with remaining butter. Sprinkle with coarse sea salt.3.Bake according to roll-package directions until they are a deep golden brown. Serve warm in skillet.Makes:10Active time:10 minutesTotal time:3 hours, 25 minutes

Ree Drummond knows that making every dish from scratch on a normal day can be stressful, let alone onThanksgiving.For her, it’s perfectly okay to take a cooking shortcut, even on a holiday.

Her recipe for buttered rosemary rolls taste homemade, even though they’re made from frozen bread rolls. “I love so many things about these rolls!” she tells PEOPLE. “The buttery tops with rosemary and sea salt make them seem like something you’d be served in a farm-to-table restaurant. They’re absolutely amazing, and not much effort at all.”

Get Drummond’s full recipe below, and for more Thanksgiving recipes, pick up the latest issue of PEOPLE on stands now.

Ree Drummond’s Buttered Rosemary Rolls

Cooking spray

10 frozen unbaked dinner rolls (from 1 [1 lb., 9-oz.] pkg. such as Bridgford Parkerhouse Style Roll Dough

1/4 cup salted butter, melted

1 1/2 tsp. coarsely chopped fresh rosemary

1/4 tsp. coarse sea salt

1.Spray a small (9-inch) cast-iron skillet with cooking spray. Place frozen rolls in skillet, about 1 inch apart, leaving plenty of room for rising. Cover with plastic wrap lightly coatedwith cooking spray, and let rise until doubled in size, 3 to 4 hours.

2.After rolls rise, brush them with half of the melted butter. Sprinkle with chopped rosemary. Brush with remaining butter. Sprinkle with coarse sea salt.

3.Bake according to roll-package directions until they are a deep golden brown. Serve warm in skillet.

Makes:10Active time:10 minutesTotal time:3 hours, 25 minutes

source: people.com