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Edit Review: Telestream ScreenFlow 1.1
Nov 1, 2008 12:00 PM, Reviewer: Franklin McMahon
Screencast software captures your desktop and your camera, offering extensive editing chops.
For the desktop windows in your screencast, you can choose to show the mouse pointer. You have two options here: You can either automatically record your mouse-clicking sounds and zoom in to wherever the mouse is at any time, or you can highlight any mouse move or window by adding a callout. A callout is a point in your presentation timeline at which you want something to stand out. For example, highlight the mouse cursor and place an outline, a bordered circle, or a bright, feathered oval around it. You can set durations for your effects and have a highlight fade in rather than pop up.
Amazingly, ScreenFlow even lets you highlight the foreground window in your screencast. If you are recording your desktop and you bring up a program, with a few clicks, you can set it to slowly zoom in to the window while the background fades out to dark gray and blurs. Don't like it? Just delete the action and try something else.
Most of your work will be interacting with the timeline. Drag a graphic to your timeline and shrink it down as a watermark by reducing its opacity. Want to add music? Drag in an audio clip and then use the program to turn the audio level down so it plays under your vocal presentation. Any audio on the timeline can be faded up or down at any point. Forget to comment on something? Record a patch and add it. Need to make some edits? The software allows in/out points for cut-and-paste editing, as well as ripple editing and trimming by dragging. The program records whatever happens on your screen; you can record DVD video and audio for your presentation and have it play back at full speed within your presentation. You can also have multiple instances of ScreenFlow open at once so you can work on several timelines.
Once you have your entire presentation tweaked to perfection, it's time to export. There are several presets for web video, Apple TV and iPhone, and NTSC DV, but there's no Flash option. You can also export to any format supported under QuickTime, including Apple ProRes 422. When exporting, you can scale the movie up or down to any size, as well as add motion blur. Enabling motion blur upon export ensures that windows that move quickly or spin 180 degrees do so smoothly. Little touches such as this make the video look professional. Your file gets saved in Apple's package format, so your video elements are saved with your project as one file.
The program runs smoothly and quickly on a Mac Pro. I experimented with it on a client project by recording myself. One snag: I used a standard DV camcorder for video, and while I was editing, the camera shut down automatically after 5 minutes of disuse. ScreenFlow kept prompting me to check the camera because it saw that the camera was disconnected. Ideally, an external unit should be able to be shut down and not trigger prompts that disrupt the workflow.
Also, because this was a DV camera, the video was 720×480. When I played it back, the program did not adjust it to square pixels or remap to 640×480. As a result, the clips looked slightly elongated. Resizing the video is easy. You can move any side or hold shift to scale up and down, but there should be an option in the program to correct for aspect-ratio variations. This is hardly a deal-breaker. Also, ScreenFlow defaults to starting the capture program when you boot up your Mac without asking you. (This can be switched off in Preferences.)
Testing on a eight-core Mac Pro, I did have a couple of instances where I got hung up. The 1.0 version had a few rough edges that have been tightened up for the 1.1 update, so the program is maybe one update away from being bulletproof. On the plus side, you might have noticed that I did not stack the software up against other Mac screen-capture programs, and that's because ScreenFlow simply is in a class by itself. First, it harnesses the latest OS X technologies. Moreover, its focus on editing after recording, its professional-looking graphical options, and its ability to tweak/alter just about any element make ScreenFlow the leader in the Mac screencast market.
Company: Telestream
Product: ScreenFlow 1.1
Assets: Allows editing after recording, harnesses Mac OS X technologies.
Caveats: Launches straight into recording on system boot up, limited aspect-ratio variations.
Demographic: Mac-based editors.
To comment on this article, email the Digital Content Producer editorial staff at email@example.com.
Continue the discussion on �Crosstalk� the Millimeter Forum.

subset: commoncrawl


text:
DeLaSalle High School (Minn.) senior guard Luke Scott uses his own devices to analyze, dissect, and prepare for opponents.
Sitting in the comfort of his home, with no teammates, coaches or projectors around, Scott taps on his school-supplied iPad to watch videos of how Blake's offense handles a zone defense and how Providence Academy breaks a full-court press.
"My dining room table is where I normally do it," Scott said. "By myself, so I can focus on it."


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The finals got judged by some of the industry's greats, Jack McCoy, Nathan Oldfield and special guest Dave Homcy alongside prof Surfer / GoPro ambassador Harley Ingleby.
The results saw a uniform outcome for the top three. Surprisingly all film makers from Japan and India to Chile, Australia and Hawaii where in the audience or represented.
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GStreamer on TI DaVinci and OMAP
|2009-12-25 19:36:28
|TIViddec2 needs too much data to start
|Posted By: Thomas C
Join Date: 2009-09-25
Location: AFGHANISTAN
Turn on the displayBuffer in the TIViddec2 shows that the decoder needs quite some data before it starts. Any way to cut that down? Now the playback has many seconds of delay. Thanks.�
|2009-12-26 08:38:24
|Re: TIViddec2 needs too much data to start
|Posted By: Brijesh Singh
Join Date: 2008-11-17
Location: UNITED STATES
displayBuffer is showing how much data codec needs, we are using the codec API's to query the required min [getInputBufSize(...)] �and �of course u can modify elements to use your number instead of �the value returned by the getInputBufSize(.,..).
In theory its always safer to trust codec �API's but if you are writing your parser which knows the full frame boundry then u may get lucky for certain streams.�
Brijesh Singh
|2009-12-26 22:18:06
|Re: TIViddec2 needs too much data to start
|Posted By: Diego Dompe
Join Date: 2008-11-18
Location: COSTA RICA
�Hi Thomas,
You can try DDOMPE branch. This implementation uses a parser and will decode buffers as soon as the required data arrived to the element. However this branch is not supported yet by the community.
Also some elements like h264 are currently broken on this branch.


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The milestone was a tough nut, in the end. But finally it cracked.
Finally, the IPFW men's basketball team pried Western Illinois' iron grip off its back bumper – finger by finger, it seemed – and then the Mastodons were gone, and that was that Saturday night in the Gates Center.
Scoring 15 of the last 19 points, the Mastodons (18-6, 6-1 Summit League) brushed aside the Leathernecks 77-64, and head coach Tony Jasick was left to ponder history, plus a chaser.
The history part was the 18th win, which tied the school record for victories in the Division I era, set in 2010-11, when the Mastodons went 18-12.
And the chaser?
While the Mastodons were disposing of Western Illinois, North Dakota State, with whom they were tied for first in the Summit League, lost at Denver. Which left IPFW alone at the top.
"At the end of the day, when stuff like that happens, there's a lot of people who are involved in building a basketball program," Jasick said of No. 18. "We've been able to have a nice year, but there's so many people who are involved in that stuff, and it's probably way too early to start talking about it, (because) I think this team can achieve a lot of good things down the stretch."
Especially if they persevere the way they did Saturday.
The Mastodons never trailed after Luis Jacobo's 3-pointer gave the Mastodons a 3-2 lead 63 seconds into the game, but the Leathernecks did not go quietly. It was still a two-point game, 62-60, with 6:37 showing, and it looked destined to get even tighter when a missed IPFW shot on the ensuing possession kicked off into the ether.
But Joe Reed managed to pull it out of the sky, then drove for the bucket, drew a foul and dropped the free throw. It kicked off an 8-1 run for the Mastodons, and that kicked off the 15-4 finish.
It was déjŔ vu all over again for IPFW, which finished the first half on a 12-4 burst to take a 41-32 into halftime.
"I think we got some stops," Jasick said. "But I also think that was an area where our depth helped us. I thought we had good pop, I thought we had good energy late in both halves, and I think that's probably a credit to our depth."
Jacobo, who led the Mastodons with 23 points including a career-high six 3s, agreed.
"I think our depth is what gives us a lot of advantages over a lot of teams in this league," he said. "We almost have 10 players, that's hard to beat."
Besides Jacobo, Steve Forbes added 18 and six rebounds, four of them offensive. The Mastodons forced 11 turnovers, outrebounded Western Illinois 32-19 including 12-3 on the offensive end, and turned that into a 17-4 advantage in second-chance points.
Jacobo got the Mastodons out of the gate, scoring 11 of their first 17 points to jump them in front by eight at the 12:44 mark. But Western hung around thanks to the 3-point line, where the Leathernecks stuck five of their first six attempts.
But they made just 3 of 12 from the arc thereafter.
"They're well-coached, and they put us in a lot bad situations defensively," Jasick said. "But credit to our guys, I thought we got some stops when we needed them, and we were able to execute some offense during critical situations."


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Social depth in social media? Not an oxymoron.
Forrester just released The Forrester Wave™: Social Depth Platforms report where it positions Telligent as a Strong Performer and discusses how and why brands are getting value by engaging their customers online through meaningful interactions.*
We're thrilled to be recognized. Forrester said about Telligent: "Telligent Systems provides robust platform capabilities and community features. We found that Telligent offers marketers a comprehensive community feature set. The platform's strengths include support for various rich media formats, customizable search options, and advanced mobile features. In addition, Telligent offers a large development ecosystem, including Widget Studio and Telligent Marketplace, which includes dozens of applications that can be customized by marketers."
We are also keen to share a few takeaways from the report and some advice on social depth. Why the interest from brands in shifting from static content to more social interactions? Forrester found:
If you're working toward more meaningful relationships with customers, it's important to be authentic. Check out this quick video from Hitched, the UK's largest wedding planning community. You'll get ideas for building closer relationships with your customers through fun and helpful interactions. A glance at their community showcases a few standout tips:
You can also download this complimentary Forrester report on the four social marketing tools you need to figure out how social depth fits in with your overall social marketing strategy.
*The Forrester Wave™: Social Depth Platforms, Forrester Research, Inc., July 9, 2013.
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Oct 29 2009
Buttered Rosemary Rolls
I had some rolls like these in a restaurant once. Just after I placed an order for a ribeye steak and macaroni and cheese (excessive much?) the waiter brought a small iron skillet of bread to our table. They were warm, soft dinner rolls with the most delectable rosemary flavor and I couldn't control myself. Within seconds, the rolls were gone and I was frantically scanning the restaurant for our waiter so I could request some more, which I eventually did.
Three iron skillets of bread later, I was wishing I could cancel the steak and noodles. I'd eaten so many rolls, I smelled like rosemary for days. People kept stopping me, asking which Aveda product I was wearing.
I duplicated these rolls the other day using—brace yourselves—basic frozen dinner rolls. The star of this show is really the rosemary (and another surprise ingredient; stay tuned) and I actually find the texture and flavor of rolls from frozen dough to be not bad at all! But if you're a from scratch purist, you can substitute your own homemade dough or use the dough from my cinnamon rolls. Anything will do!
Let's make 'em, baby.
These are frozen dinner rolls, sold at the supermarket. I use the Rhode's brand in the orange package, but you might have different brands available in your neck of the woods.
This is a rusty iron skillet, probably 7 to 8 inches in diameter. Rusty, because I never seasoned it properly, and rusty, because I probably let it soak for a long time once and didn't dry it properly.
Basically, I can't be trusted. But we'll cover that in a separate post.
Generously coat the pan with some olive oil…or some good ol' cooking spray.
Now place the frozen rolls in the pan, leaving plenty of rising room around each one.
I got about seven in this pan; I wouldn't want it any more crowded than this since the rolls will probably double in size by the time they're finished rising.
Now cover them with plastic wrap or a dish towel…
And put them in a non-drafty spot in your kitchen. Walk away for a good three hours (check the directions on the package) and allow them to rise. (Obviously, you'll need to start these earlier in the day if you want to serve them for dinner.)
Yeast is a powerful animal.
I'll probably let them rise another 20 minutes or so, just to ensure that they'll be light and fluffy. And as you can see, we wouldn't have wanted to cram them any closer together; they'll puff up even more once they bake!
Rosemary. Yum. I need it in my life.
Strip off the leaves and chop the rosemary.
Throw a little butter (regular, salted) into a microwave-safe bowl…
…And melt it in the microwave.
Now, grab the most pathetic, beaten up pastry brush that you can find in your kitchen (it'll make me feel better about myself) and very lightly brush butter over the tops of the rolls. They're light and fluffy and risen, remember, so you don't want to smush.
Now, you could easily stop here and bake them as they are if you just want a nice pan of dinner rolls. In the iron skillet, they make a pretty presentation!
I never stop there. Stopping there is my least favorite thing to do in life.
Sprinkle rosemary all over the top. It's very, very flavorful, so you don't have to do too much.
Now, very gently brush a little more butter over the top, just to coat the rosemary and break a few rules.
Because you're worth it.
But we're still not finished. If you have any good, coarse sea salt, grab it. (My friend Alice gave this to me when we met last month; I used it to make the sea salt truffles a couple of weeks ago, and I absolutely cherish the stuff.)
That's right. Just sprinkle a tiny bit of sea salt over the tops of the rolls.
You must trust me on this one.
It does make the first bite a little salty, but there's enough plain bread underneath the crusty top to balance it…and it really brings out the flavor of the rosemary.
It's just good.
Now just pop the skillet into the oven a bake. Follow the temperature directions on the dough package; I did 400 degrees for about 16 or 17 minutes, I think.
Note: Definitely bake them for an adequate amount of time; let the top get really golden brown. You want the bottom of the rolls to be sure to be done. For this reason, it's best to keep the skillet no higher than the middle rack of the oven.
Note #2: Don't be alarmed if you look in the oven and the rolls have poufed way over the top of the pan. They'll settle down slightly when you take them out.
Now, just give 'em another tiny brush of butter.
You heard me.
I have one thing to say to these rosemary rolls:
Come to mama.
Wanna be loved? Park these on the dinner table next time you have guests over.
Just make sure you have a couple of extra skillets ready to bake. Because if you run out, you won't so much be loved anymore.
And I wouldn't wish that for you.
Pull-apart, herbalicious perfection.
Try them this weekend!
Print Options
Buttered Rosemary Rolls
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 7
- Frozen, Unbaked Dinner Rolls
- Melted Butter, Regular, Salted
- Fresh Rosemary, Coarsely Chopped
- Coarse Sea Salt
Preparation Instructions
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.
575 Comments
Sandi On Sunday, November 1 at 5:50 am
I only have one such skillet and making only 7 rolls would be a good way to get me mugged. I do however have a 9″ x 13″ stoneware that I think would work well. I wonder if you could do them in a roaster oven for a potluck?
Jeanne On Sunday, November 1 at 1:30 pm
I must try these with my Rustic Artisian Dough! Glad you are a fan on Sea Salt. We get it for the grinder.
Cathy Shea On Sunday, November 1 at 2:17 pm
These look so good! I keep coming back to them. My son is on a gluten free diet so I can't make stuff like this but I can't stand it anymore. I am going to try to make these and make them gluten free. I'll let you know how they turn out.
lindsey On Sunday, November 1 at 2:45 pm
My in-laws came in town this weekend, and I just so happened to have all of these ingredients on hand except I had to use dried rosemary…these rolls were DELICIOUS!!! Thank you for such an easy recipe that looks like it was from scratch! Will be doing these all the time!
Mark On Sunday, November 1 at 3:03 pm
Yum-O! You can sand your pan with steel wool, wash, and then re-season. It'll get rid of the rust and make the pan good as new.
laurie mom of 3 On Sunday, November 1 at 5:25 pm
I have a 12″ cast iron skillet so I made them with the Rhodes Texas rolls. Holy Hugeness of Deliciousness!!!
socaltransplant On Sunday, November 1 at 7:07 pm
My mom use to put her cast iron in the oven when she cleaned it on self clean. Rust and everything was gone, then she would re-season it. Now I buy all the rusty cast iron from garage sales and thrift shops.
Sheila Bennett On Sunday, November 1 at 7:14 pm
Yum – yum – prepared these tonight and they are delicious!! Thanks so much for all your fabulous ideas and detailed instructions.
LucyJoy On Sunday, November 1 at 8:08 pm
I fixed these to go with chicken noodle soup that we had at a friends house last night. I didn't have cute little iron skillets to make them in, but cake pans worked great. They were a big hit! Thanks for the recipe, Ree!
Lesley Kingsley On Sunday, November 1 at 8:08 pm
I made the rosemary rolls. Now, I consider my self a real food snob when it comes to certain foods, rolls being on that list. These were just fantastic. They looked just like the photo, and went great with your lasagna.
Have you tired making a larger number in a larger pan? i just wondering if that will work?????
Margaret On Sunday, November 1 at 8:46 pm
Yummy for my tummy. Those look so good. I will definatly have to make them.
Texas Rhea On Sunday, November 1 at 9:14 pm
Those look and sound delicious.
I heard you're not supposed to clean iron skillet with soap. You're just to rinse them with water maybe but otherwise let the juice coat the pan or something…
edumacate me, Ree-diddy-dub-master!
gretchen On Sunday, November 1 at 11:29 pm
great idea, this would lend itself to so many different flavors – and so glad you didn't go with making them from scratch… quick and at least semi-easy is always a good thing!
BennMary On Sunday, November 1 at 11:55 pm
Made 'em and Loved 'em! Thanks
celia f On Monday, November 2 at 12:38 am
I need these rolls in my life! Making them this week!
Christy On Monday, November 2 at 12:48 am
I made these tonight, they were yummy!! Got your cookbook, and everything I made tonight was one of your recipes. I think I love you!!
Jen Caputo On Monday, November 2 at 1:01 am
Made these tonight alongside Julia Childs' Boeuf Bourguignon. Oh my word. they sopped up all of that lovely wine sauce so perfectly. They were so easy and so delicious and made me kinda regret spending 5 hours on the Boeuf Bourguignon because the rolls were so much better and took 5 minutes. But they sure were a lovely pair. Thank you!!!!!!
filiz On Monday, November 2 at 4:41 am
Sahane tarifler paylasiyorsunuz
cok tesekkurler supersiniz.
mrswebbfisher On Monday, November 2 at 5:54 am
I made a double batch last night with your Chicken and Spaghetti. The rolls were great, even my Mom loved them.And the main dish was a big hit. We will have left-overs for a couple of days.Lucky me. Thanks for all the recipes. Keep them coming.
Carol Lozano On Monday, November 2 at 7:19 am
I made these Saturday night. They were fantastic.
Kate On Monday, November 2 at 7:36 am
I tried these yesterday, and oh man! I had six in my pan – I ate three before my husband came in from raking leaves, he came in and ate one, then I ate the other two when he went back outside. When he came back in, he wasn't too impressed with me. And I felt a little guilty. I'll definitely have to make these again! (And share this time!)
shirley On Monday, November 2 at 9:18 am
Ree, I made the Rosemary Rolls for dinner last night. In an iron skillet, that has been handed down through the ages. I'm sure many delicious things came from this skillet, but none any better than the Rosemary Rolls! My daughter commented, I think I could eat that whole skillet of these things! Thanks! for another good recipe.
Mary Helen On Monday, November 2 at 11:13 am
I made these rolls on Saturday night and they were a BIG hit! Thanks for the recipe!
nina On Monday, November 2 at 11:37 am
Ree!!! I just got my cookbook and I love EVERYTHING ABOUT IT!!!!!!!!!!!!!!!!!!!!!!!!
Thank you so much!!!
Heidi On Monday, November 2 at 11:56 am
I pre-ordered your cookbook from Amazon. I'm a total bookworm but this is the first time I've ever pre-ordered a book. It was supposed to arrive on Friday, but it's not here yet:( Maybe these rolls will help me pass the time.
Dana On Monday, November 2 at 1:12 pm
Made these rolls last night and they were sooo…..good!
Maya On Monday, November 2 at 1:20 pm
You know, I've loved pretty much everything I've made using your recipes (omg jalapeno-thingies) except for this — I thought it was just OK. The rolls themselves were sort of bland. Maybe should have put a touch more salt, or more rosemary? Or maybe its just the Rhodes rolls aren't that tasty.
Kelly On Monday, November 2 at 3:03 pm
These were AMAZING!!! I went back to the store and bought 3 more pkgs of rolls so we could have them again and again!
Wish you were coming to North Carolina for your book signing! Maybe next time?
Celeste On Monday, November 2 at 4:37 pm
This looks divine! I just got my Pioneer Woman cookbook today, and plan to spend the entire evening with my nose in the book! It's gorgeous. Congrats!
Sarah Brakke On Monday, November 2 at 4:59 pm
I made these yesterday and they were great! The only thing I did different was to use the Rhode's multi-grain rolls.
Bernie On Monday, November 2 at 5:36 pm
wow….these sound great. Your new cookbook arrived in the mail today! I've read it cover to cover. an EXCEPTIONAL book…..you should be very proud of yourself
Wendy L. Riffe On Monday, November 2 at 8:16 pm
OOOOOOOH my word!!!!! I can't believe how AWESOME these rolls are!!!! I have been running around like a chicken with my head cut off squakin FOR HEAVEN SAKES TO BETSY~~I have died and gone to heaven!!!!!!!!!!!!
Mary Beth On Monday, November 2 at 8:27 pm
LOVED these – my daughter helped me make them, we used frozen bread dough and they were amazing!!
Melissa Cassara On Monday, November 2 at 8:59 pm
Ree, just got your cookbook in the mail today. It ROCKS! I even caught my oh so cool 18 year old looking through it. . .mostly at the Mustang pics, as she is a rider herself. . .THANK YOU for this labor of love! I just LOVE it.
Melissa<—former nurse, now stay at home medical transcriptionist, homeschooling Mom, horse lover and accidental cat breeder! OH, and of course I COOK, like all the time. Whether I need to or not.
Monzie On Monday, November 2 at 11:15 pm
Made these tonight in a heavy-duty cake pan. No need for the cast iron, folks. They were tasty but I found the Rhodes rolls a little too soft for my taste. I guess I like my bread a bit crustier/chewier. Oh well…
Kimberly On Monday, November 2 at 11:19 pm
Made these last night and you were right, they are very yummy!
KaeLynn On Monday, November 2 at 11:26 pm
I made these after church yesterday and my hubby ate one pan full by himself!! Love the rosemary and the recipe~
Stephanie On Tuesday, November 3 at 6:32 am
My Grandma always always always has Rhodes rolls in the house. Whenever I try to make them, they never turn out right so I go back to Grandma's for rolls. She brings them to every holiday dinner for me. This will be good for me to try since I can't make them taste like Grandma's, I shouldn't even try, I suppose.
susan On Tuesday, November 3 at 8:53 am
I made this recipe …..twice…..its a winner…..this be our thankgsgiving rolls
Holly Duncan On Tuesday, November 3 at 10:40 am
I am so excited to make these tonight! They look amazing!
jackie D On Tuesday, November 3 at 10:58 am
I made these tonight and I must say I was disappointed. The rosemary did not go well with the salt,and they were very salty even though I just sprinkled a tiny bit, I had to use parkerhouse from bridgeford frozen dough. I love my cast iron skillet, my mother had 3 daughters, when each got married they got a large cast iron skillet for a gift, then she said "it is not just for cooking, if he ever hits you, you wait till he goes to sleep and then you use it on his head!"
I have been using mine for over 20 years and have never had to use it on my husbands head!!! To season: cook lots of bacon in it at first or greasy stuff, I make chorizo every sunday in it, to clean only run under hot water and and no soap! When rinsed clean put on stove low flame to dry (1 minute), when dry rub lightly all over with a little veggie oil on a paper towel, it is good to go until next time, My pan is beautiful after 20 years of use!!
Leigh Ann Heath On Tuesday, November 3 at 1:39 pm
OKAY, it comes all down to this ….AWESOME ! I would have a shootout with my whole freakin family if they touched even one roll of these. Sinful, YES ..Should be a law for something tasting this good, ABSOLUTELY! This recipe on a scale of one to ten …1,000,000,000 Cant get any better than that people.
June On Tuesday, November 3 at 3:29 pm
Made these for dinner last night and they were fabulous. The sea salt was the ticket – I'll be doing that again pdq! Thanks Ree.
Eliza On Tuesday, November 3 at 4:06 pm
These were superb and very easy! And PS, the frozen bread I used was awesome and produced a light, flaky roll… perfection.
Heather B On Tuesday, November 3 at 5:41 pm
Yummers, thanks! These will be on the my Thanksgiving table… if I don't eat all of them first
Marie in Texas On Tuesday, November 3 at 6:31 pm
YUM!!! So much for the South Beach Diet that I am (was) on ~ when I saw this posting I ditched the diet for today.
These are yummy, yummy, yummy.
Here in Texas, a little rust never hurt anyone!
Linda Peterson On Thursday, November 5 at 7:33 pm
made these rolls for dinner tonight, they were fantastic. thank you for such a great recipe
Lacie Burk On Thursday, November 5 at 7:58 pm
I know you are in Salt Lake right now, but I just wanted to let you know…
a) my "pasty brush" is equally as pathetic as yours. It says, "one inch" on the metal part of it and it was purchased at Lowe's when I got my first apartment. Meant for painting purposes, I assume.
b) My cast-iron skillet is plain old nasty. I will season it someday. Not likely, if I'm keepin' it rea.
c) Thawed the rolls over my lunch break earlier today. Was planning on having them for dinner. Instead, met the hubby at a fav restaurant so now they are in the oven so that we can warm em up and enjoy a tasty night in tomorrow evening. Mmmm.
d) Did I mention that I have a considerable wine buzz and that these rolls smell really good???
Thanks for the inspiration! xxoo
Madeline On Friday, November 6 at 4:14 am
I made these tonight and they were as amazing as they look! So yummy my friend and I ate the whole batch! The Market had frozen parkerhouse rolls and I dont have a cast iron skillet so I used a glass pie dish which worked just as well they were crusty and buttery on the outside and soft on the inside AMAZING!!! This is a new staple I will be making a huge batch for thanksgiving!
Carrie On Friday, November 6 at 9:11 am
Hi Ree. I tried making these last night but the rolls stuck to my dish towel and deflated when I tried to peel them off of it. Next time, I'll grease the tops or use plastic wrap. I did make your Mother-in-law's mushrooms last night and they were sooooo good. Thanks for the great recipes in your book and website.
Colleen P. On Friday, November 6 at 10:36 am
Not only will it not make you sick to eat food out of a rusty skillet, but soap will not destroy your cast iron either. It's IRON. Trains used to be made out of this stuff, you can see them in museums! A dab of soap isn't going to destroy it! LOL! So if someone does get soap on it-Just rinse the soap off, dry it, heat it, and oil it-good as new. My cast iron grill pan and skillet work just fine and they've both gotten washed with dish soap. No one died.
Theresa Garera On Saturday, November 7 at 4:23 pm
They were awesome!!!!
Theresa Garera On Saturday, November 7 at 4:23 pm
They were awesome!!!
Christine P. On Monday, November 9 at 8:35 am
Made these this past weekend and they were wonderful. I didn't use enough rosemary so next time I'll add some more. My 2 year old grandson had to pick the "grass" off before he could take a bite of it. LOL!
Megan On Monday, November 9 at 1:40 pm
I tried these last night and they were AMAZING. I made two pans of them, and my two friends and I polished off all 15. Did not feel guilty.
Jess On Monday, November 9 at 6:44 pm
These were AMAZING…even me, the non-bread lover of the family, loved them! I'm sure we'll be making them again…soon!
Kristin On Tuesday, November 10 at 9:41 pm
I finally made these–finally! I had to wait until I had moved family and household halfway across the country, unpacked my kitchen and purchased an iron skillet, but I finally did it. And now I have to wait at least another week before I make them again because I ate waaaaay too many! Better than I had imagined!
PS: I found a great 12-inch, pre-seasoned skillet at Target for a decent price.
Ellen On Sunday, November 15 at 6:56 pm
Just made these.. SOOO YUMMY!!! I am struggling to keep myself from eating the whole pan right now. I made them in a roasting pan (so I could make more than would fit in my skillet), which worked great. Also I used your No Knead dough recipe, which resulted in soft buttery rolls (yum!). I LOVE the sea salt. My husband doesn't like the big crystals and says he would prefer kosher. Maybe next time I'll do half-n-half :).
Bonnie Lewis On Tuesday, November 17 at 12:55 am
What do I do if I do not have an iron skillet?! Sugguestions?
teejay On Saturday, November 21 at 2:23 pm
Bonnie: just use a shallow casserole dish of any kind. Does not have to be cast iron (used more for looks in this recipe) You could use a deep pyrex pie pan, even, or cake pan.
And for those who haven't discovered:
THIS EASY NO KNEAD bread recipe, go here: http://www.artisanbreadin5.com
A master recipe that you mix in 5 minutes tops in a large storage container, and keep in the fridge up to 14 days. Take out a hunk now 'n then and bake bread in about 1 hour.
Absolutely no kneading involved. Tons of ways to use it from artisan bread loaves to sandwich bread to rolls to caramel sticky buns. Sort of like Ree's no-knead, but you can make a huge batch and keep it in the fridge for days, using it as you need it.
I'm going crazy with it. Made basic artisan bread boule, Kalamata olive/Fontina cheese/ Garlic bread, and cinnamon rolls. In three days.
Happy Thanksgiving, everyone!
Thalia Ashton On Sunday, November 22 at 11:40 am
I am going to make these for T'giving. I hope I can find the Rhodes rolls today on my shopping trip. They just look so yummy in that skillet!
Rhonda On Tuesday, November 24 at 4:48 pm
Ree when you get tired of Rust as your extra ingredient..follow these directions I found on ehow to rehabilitate the iron skillets I inherited from my great grandmother. (Whatdayamean they can't go in the dishwasher?! *sigh* I live…I learn) http://www.ehow.com/how_5600135_reseason-good-cast-iron-skillet.html
Thanks for the recipe. These will be on the table Thanksgiving!
Christy On Wednesday, November 25 at 10:10 am
I'm making these for Thanksgiving! Since we travel they won't be piping hot out of the oven but I'm hoping they'll still be wonderful.
JennyB On Thursday, November 26 at 8:39 pm
I am making these for Thanksgiving Dinner!! Yummy!!
rose On Friday, November 27 at 2:01 pm
I made these with a yeast roll I was already making – but it looks convenient with frozen rolls! Anyway, these were delicious. Next time I will use even more rosemary and sea salt (I don't think I used enough). I also will bake them a little longer – my golden was light and yours look slightly better! Thanks for the idea!
Aparna M. On Friday, November 27 at 8:04 pm
made these for thanksgiving, and they were absolutely delicious. Thank you so much . I will be making them more often.
Nina On Saturday, November 28 at 11:20 am
Just made these for Thanksgiving and were they ever worth the calories. Pretty difficult to mess up too. My husband likened them to salty donuts. All I know is that I had three and didn't feel bad about one bite. Thanks for the recipe!
LeAnn On Sunday, November 29 at 12:45 pm
Sorry, I know that this is an older post, but I just wanted to let you know that I made these for Thanksgiving. They were a huge hit! Fortunately, I have some frozen dough left so I can make some more, because the two batches I made went fast!
ginger nelson On Monday, November 30 at 4:54 pm
I made these for my dad's birthday party where everyone had gathered.(my dad turned 81 this year.) There was not one single one left and people were coming back for more. They kept telling me how great they were. So I made them for Thanksgiving dinner and they were a big hit there too. You make me look so good.
Carolyn On Monday, November 30 at 5:35 pm
These are….unbelievable. The first time I made them my 5 year old ate 3 of them!! Tonight I'm having them with your beef stew.
You inspire me! And I hope you are surviving the holiday rush along with your cookbook tour. I hope you have many elves around you.
Angie On Wednesday, December 2 at 8:38 am
I made these for my kids and they were super yummy. And so easy too! Thanks, will definitely have these again and again!
Suzanne On Wednesday, December 2 at 5:19 pm
I had a dream about this last night and now I must buy a cast iron pan just so I can make them because they are calling my name, at all hours!
Rumba On Thursday, December 3 at 11:12 am
These are soooooo good!
Debbie Pyszka On Thursday, December 3 at 12:04 pm
I made these several times over the last couple months ~ Thanksgiving being one of them. My family of 25 absolutely loved them! Thank you PW, love you more than my luggage!
Huong On Thursday, December 3 at 5:08 pm
I made this recipe for Thanksgiving and it was a HIT! It turned out great, despite my fiasco in finding the frozen roll dough and not having enough time for them to rise properly.
Here's the link with a photo of my result!
Julie On Monday, December 7 at 9:41 am
After scouring antique shops over Thanksgiving for a cast iron skillet, I finally made these yesterday. Hubby declared them the best bread he'd ever eaten. Amuses us that you show it as 7 servings. Really? Do wonder if they could be made in larger glass pan just for the sake of quantity…
Gina M On Tuesday, December 8 at 2:45 pm
Just stumbled across your site! You are halarious!!!!!! And damn, woman- you can cook!!!!!!! I am trying these rosemary rolls this week! Wish I had more time right now to go through the rest of your recipes. Toddlers!!-Can't trust 'em for two seconds! That being said, time is up here! Thanks for your recipe!!!!
Rita On Wednesday, December 9 at 10:30 am
Ree…wonderful, fantastic – I finally made these yesterday and it was all I could do not to fight everyone for more. These are definitely on my list to have often! Thanks
bleammel On Thursday, December 10 at 6:56 pm
OMG, I made these for Thanksgiving ~ they were so YUMMIE! Thanks Ree, hope to see you on Sunday in PA!
Eric Helliker On Saturday, December 12 at 10:12 pm
Holy S@#% those were good.
Sarah H. On Monday, December 14 at 9:57 am
I had to speed things up and use the "quick rise" method from the package instructions… they still turned out GREAT!
Cathy B On Tuesday, December 15 at 11:23 am
Made these yesterday for my man. His comment "mmm they taste like Granny's rolls" guess i will be making these again…
Chriseda On Thursday, December 17 at 6:57 pm
My sister made them for us on Girl's Night! They are fantastic with or with out a deep cleansing mask all over your face. We ate them while watching chick-flicks INSTEAD OF EATING THE CHOCOLATE CHEESCAKE WE HAD!! Now that's just CRAZY-good!
Brenda On Monday, December 21 at 1:02 pm
Made these yesterday. They are delicious! Everyone loved them. I made them in a much bigger pan because of all the people I had and they were still wonderful! I will keep this recipe for my entire life!
Melinda On Monday, December 21 at 7:47 pm
This recipe is awsome, I made this in a muffin tin which was easier for my niece and nephews to take out. Even the 17 and 15 month old babies loved them. I did try to leave some leftover for when I get back from the grocery store. That did not happen all the rolls was gone!!!! I'm going to make this for Christmas dinner.
Nancy On Monday, December 21 at 9:19 pm
Tried them. They are amazing.
Kristy On Tuesday, December 22 at 4:27 pm
These look so yummy! I want to make them but do not have an iron skillet….can I use something else? Like a tinfoil pie plate, for example?
msmisk On Thursday, December 24 at 11:33 am
I'm back to print this recipe again – geting ready for Christmas Eve dinner with family, and hubby said "Why don't you make those rolls you made the other night – they're great !"
Holly Duncan On Friday, December 25 at 3:39 pm
I literally just pulled these out of the oven for Christmas and my family went nuts!!! Thank you so much for the recipe!
Amber On Friday, December 25 at 10:32 pm
I made a batch of the cinnamon roll dough and made cinnamon rolls for Christmas brunch today with 1/2 the dough, and a batch of these dinner rolls for Christmas dinner with the other 1/2. LOVED both! Thank you for these wonderful recipes!!!
Haley On Friday, December 25 at 10:42 pm
I made these today for Christmas dinner and they were a hit! Mom (who received your cookbook today) was a little skeptical when I said that I wanted to cook, and I think she was amazed at how tasty they were! They even sold Rhodes rolls at the local grocery store here in GA. Thank you for another divine recipe!!
Michele On Monday, December 28 at 4:01 pm
These rolls look wonderful. I am making them tomorrow for dinner. I needed something to go with your yummy meatloaf recipe. Can't wait till dinner tomorrow! Thanks for the recipe.
Christy On Wednesday, December 30 at 11:00 am
Oh my…just saw these. My husband is not a big Rosemary fan I think I'll make them anyway…maybe for New Years Eve.
Karrie On Wednesday, December 30 at 5:05 pm
I just made these in my cast iron. Yummy….. I did add garlic with the butter and rosemary!. I will make these again. thanks
Jess On Wednesday, December 30 at 11:32 pm
I've made these delicious rolls twice now. Once for my main squeeze, who devoured at least four, and once for my family's Christmas dinner. They were fantastic! Thank you so much for sharing.
Theresa Garera On Saturday, January 2 at 9:19 pm
omg these were soooo good!!!! My husband wants me to make them all the time!
Betsy On Saturday, January 2 at 10:22 pm
I love your recipes! You are so creative and it makes my mouth water just reading your recipes! Can't wait to try them!!!
ZDub On Sunday, January 3 at 1:54 am
I'm making these tomorrow!
Katie On Wednesday, January 6 at 1:51 pm
I've made these twice so far, and will be making them again this weekend… so simple, but so incredibly good! And… bless Rhodes and their various frozen dough products!
Cara On Wednesday, January 6 at 3:29 pm
utterly wonderful! we made these on Sunday night and again on Monday night! Thank you!