Description
These Easy Skillet Dinner Rolls are soft, fluffy, and flavored with fresh rosemary and butter. Perfectly golden and baked in a cast iron skillet, they make a delightful accompaniment to any meal. The recipe involves a simple yeast dough that rises twice and is baked to perfection in your oven, delivering homemade, aromatic rolls with a tender crumb and crispy crust.
Ingredients
Yeast Mixture
- 3/4 cup whole milk (105-110 degrees F)
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon sugar (divided)
Dough
- 2 tablespoons sugar (divided)
- 1/3 cup unsalted butter (at room temperature)
- 2 tablespoons chopped fresh rosemary (divided)
- 1/2 teaspoon kosher salt
- 1 large egg (at room temperature)
- 2 3/4 cups all-purpose flour (divided)
- 1 tablespoon unsalted butter (melted, for brushing)
Instructions
- Activate Yeast: Combine the warm milk, active dry yeast, and 1 tablespoon of the sugar in a small bowl. Let it stand for about 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix Dough Base: In an electric mixer fitted with the paddle attachment, beat the room temperature butter, 1 tablespoon of fresh rosemary, kosher salt, and the remaining 1 tablespoon sugar on medium speed until the mixture is light and fluffy, about 2 minutes. Then, beat in the egg until well combined.
- Add Wet Ingredients: Beat in the prepared yeast mixture and 1 1/2 cups of all-purpose flour until you form a smooth batter base.
- Knead Dough: Switch to the dough hook on your mixer. Gradually add the remaining 1 1/4 cups of flour in 1/2 cup increments. Continue until a soft, smooth dough ball forms that is elastic and slightly tacky. Increase the mixer speed to medium-high and knead for 3 minutes to develop gluten.
- First Rise: Lightly oil a large bowl or spray it with nonstick spray. Place the dough ball in the bowl, turning it over to coat it lightly with oil. Cover with a clean dishtowel and let it sit in a warm place for 30 to 45 minutes until it doubles in size.
- Shape Rolls: Gently deflate the risen dough by punching it down. Roll the dough into a 10-inch long rope and cut into 10 equal 1-inch pieces. Press each piece into a disk and then shape each disk into a ball.
- Second Rise: Lightly oil or spray a 10-inch cast iron skillet. Place the shaped dough balls evenly spaced in the skillet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon fresh rosemary. Cover with a clean dishtowel and allow the rolls to rise in a warm spot again until doubled in size, about 30 to 45 minutes.
- Bake Rolls: Preheat your oven to 375°F (190°C). Bake the rolls in the cast iron skillet for 20 to 24 minutes or until golden brown on top.
- Serve: Remove from oven and serve warm, enjoying the fresh rosemary aroma and buttery soft texture.
Notes
- Ensure milk is at the right temperature (105-110°F) to properly activate yeast without killing it.
- Use fresh yeast for best results and check expiration date.
- Let the dough rise in a warm environment to help the yeast work efficiently.
- The cast iron skillet gives a beautiful crust due to its heat retention—don’t substitute with a thinner pan for similar results.
- For softer rolls, brush with additional melted butter immediately out of the oven.
- These rolls can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Prep Time: 45 minutes
- Cook Time: 24 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
