Easy Skillet Dinner Rolls
User Reviews
4.7
Easy Skillet Dinner Rolls
Description
The recipe uses warm milk to activate the yeast along with sugar. Butter, rosemary, and salt are creamed with egg to form a rich base to which the yeast mixture and flour are incorporated, creating a smooth but slightly tacky dough. Kneading develops gluten to give the rolls structure and elasticity.
After rising until doubled, the dough is shaped into small disks rolled from a rope and placed close together in a skillet. Baking or cooking in the skillet encourages a tender crumb with light browning. Finishing with melted butter and extra rosemary presses fresh herb flavor into the crust and adds a glossy finish.
The rolls are soft, slightly sweet, and impart subtle rosemary aroma, making them suitable as a side for dinners, especially those featuring hearty or roasted dishes. Their skillet preparation is a convenient method that yields evenly cooked, flavorful rolls.
Ingredients
- ¾ cup milk 105-110 degrees F, whole
- 1 ½ teaspoons active dry yeast
- 2 tablespoons sugar divided
- ⅓ cup butter at room temperature, unsalted
- 2 tablespoons rosemary divided, chopped, fresh
- ½ teaspoon kosher salt
- 1 egg at room temperature, large
- 2 ¾ cups all-purpose flour divided
- 1 tablespoon butter melted, unsalted
Instructions
- Combine milk, yeast and 1 tablespoon sugar in a small bowl; let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with paddle attachment, beat butter, 1 tablespoon rosemary, salt and remaining 1 tablespoon sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg until well combined. Beat in yeast mixture and 1 1/2 cups flour until a smooth batter forms.
- Using the dough hook, gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30 to 45 minutes.
- Gently deflate dough by punching down. Roll into a 10-inch rope; cut into 10 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
- Lightly oil a 10-inch cast iron skillet or coat with nonstick spray. Place dough balls into the prepared skillet; brush tops with melted butter and sprinkle with remaining 1 tablespoon rosemary. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
- Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 20-24 minutes.
- Serve warm.
User Reviews
Overall Rating
4.7
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