Rosemary Garlic Bread
This Rosemary Garlic Bread is a no-knead, 5-ingredient crowd-pleaser. With a golden, crusty exterior and a soft, pillowy centers, each bite is infused with the fragrant, savory goodness of garlic and rosemary. Perfect for campfire cooking!
Servings: 15 servings
Calories: 63kcal
Equipment
- 12" Dutch Oven
Ingredients
- 15 bread rolls thawed (I used Rhodes Rolls)
- 8 tablespoon butter melted
- 1 teaspoon garlic salt
- 1 teaspoon rosemary or basil
- ¼ cup parmesan cheese
Instructions
- Add melted butter, garlic salt, rosemary or basil to a small bowl and mix together.
- Cut rolls in half and roll into 1 inch balls.
- Dredge each ball in the butter mixture and place in skillet (be sure to place them close together). Once you have filled the skillet pour remaining garlic butter over the top of the balls. Set them aside to rise for 2-3 hours.
- Preheat oven to 350°F.
- Sprinkle with Parmesan cheese. Place in oven and cook for 20 minutes.
- Remove from oven and enjoy.
Notes
- Be generous with the butter. Fully coating each roll means maximum flavor and a tender, buttery bite throughout.
- Place the rolls close together so they bake into a pull-apart loaf with just enough space to rise.
- Frozen rolls cut down prep time and bake up soft and fluffy every single time.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 234mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.02g | Vitamin A: 200IU | Vitamin C: 0.004mg | Calcium: 22mg | Iron: 0.02mg
