Happy spring! Happy Easter!
The weather has been GORGEOUS here in Tampa, FL- lows in the 50’s and 60’s, highs in the 70’s and 80’s. Literally the epitome of spring! It’s been the perfect weather for having the windows open and letting the springtime breeze air out the house. Last weekend we went camping to celebrate Brian’s birthday and man-oh-man, it was just lovely. I wish it would stay this way all year long!
And of course, gorgeous weather like this means it’s also the perfect time for spring cooking, spring picnics, and spring get togethers with friends and family! When I think of my springtime kitchen, I picture gorgeous trays of deviled eggs, thin slices of sweet and salty baked ham, fresh salads made with spring greens, roasted vegetables like broccoli, asparagus, and mushrooms, and refreshing desserts made with citrus flavors and floral notes.
Spring also makes me yearn for freshly baked bread. I know some people associate bread with fall or winter, but for me, the intoxicating perfume of a loaf of baking bread wafting out an open window on a sunny spring day is just heavenly.
Maybe it’s because I associate scents with good memories. For me, the scents that remind me of Easter and this time of year are all from when I was a kid- the pastel colored artificial grass from the Easter baskets my mother would make for my brother and I (what WAS that scent anyway? Whatever it was, it was glorious!), the sweet smell of malted milk and chocolate robin’s eggs (my favorite!), and the delicious aroma of pull-apart rolls baking in the oven for Easter dinner.
I LOVED these rolls growing up. Do you remember them? They were a party and holiday dinner staple around our house. I don’t think they make them anymore, but man were they GOOD! With every holiday, my cousins and I would steal a pack to sneakily snack on, hoping that no one would notice the missing package from the stack. They were JUST irresistible!
As I was thinking about upcoming plans for an Easter gathering with family and friends, I thought about these rolls and how I might recreate them to fit in with my clean keto, low carb way of eating.
I already had a tried and true recipe for all-things-bread (I use this recipe for everything from pizza crusts and biscuits, to crackers and bagels!), and so I wondered how the dough would work for pull-apart rolls. I decided to try a batch out cooking them in a hot buttered cast iron skillet. I took golf-ball sized pieces of dough and rolled them in my hands until they were smooth. I was able to fit 7 into my cast-iron skillet, topping each with a brushing of melted Kerrygold butter, and some flaky sea salt. I baked them at 400 degrees F for 14 minutes, and VOILA! 
OH. MY. GOSH. YOU. GUYS. These are incredible.
They are crispy on the top, and fluffy inside, and the butter and sea salt are just enough to make these satisfying, indulgent and just about PERFECT!
I will definitely be whipping up a batch of these for Sunday’s Easter activities along with a few more keto friendly, low carb dishes:
Roasted radishes with fresh herbs
What is on your Easter menu?
