Skillet Dinner Rolls
User Reviews
5
Skillet Dinner Rolls
Description
This recipe combines all-purpose flour with instant yeast and dried herbs—rosemary, thyme, garlic powder—and salt to form a fragrant dough. Warm milk, melted butter, egg, and sugar are mixed and gradually combined with the flour mix in a stand mixer until a smooth soft dough forms. After resting 15 minutes, the dough is divided and each portion shaped into balls by folding edges to centers and rolling smooth.
The rolls are placed seam side down in a 10-inch cast iron skillet in a circular pattern, ready for baking. Baking in a cast iron skillet promotes an even golden crust while keeping the centers soft and elastic. The herbs impart a subtle earthy and garlicky aroma throughout the bread.
These skillet dinner rolls pair well with a variety of meals, accompanying soups, stews, or roasted dishes. The quick rise and shaping method make them convenient yet aromatic bread rolls.
For best rising results, keep the room warm to help the yeast activate properly. The dough’s elasticity will be slightly sticky but soft, ensuring tender crumb after baking.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons instant yeast Fleischmann’s® RapidRise® brand
- 2 teaspoons rosemary dried
- 1 teaspoon thyme dried
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- 1 cup milk warmed (between 120°—130°F)
- 4 tablespoons butter plus more for brushing, melted
- 1 egg at room temperature, large
- 1 tablespoon granulated sugar
Instructions
- In a large bowl, combine flour, Fleischmann’s® RapidRise® Instant Yeast, rosemary, thyme, garlic powder and salt. Whisk to evenly distribute everything.
- In the bowl of a stand mixer beat together the milk, melted butter, egg and sugar. Add half the flour mixture on top, and using the hook attachment, beat on medium speed for 2 minutes until a smooth batter forms. Add the remaining flour, half a cup at a time until a soft smooth dough ball forms, 4-5 more minutes. It will feel elastic but still slightly sticky.
- Place dough in an oiled bowl. Cover with plastic wrap and allow the dough to rest for 15 minutes.
- Scrape dough out onto a lightly floured surface. Cut into 12 even pieces. Taking one piece at a time, fold the edges into the center, pinch them closed, and then roll the ball in your hands. Place the dough seam side down on a 10-inch cast iron skillet (you don’t need to grease it if it’s seasoned). Repeat with the remaining pieces. Position the dough balls in a circular fashion. Cover the skillet with a plastic wrap and allow to rise in a warm area until the dough has doubled in size, about 60 minutes.
- Preheat oven to 375°F. Place in the oven on a middle rack. Bake for 12-14 minutes until golden brown. Remove from the oven and while still hot, brush with melted butter, if desired. Allow to cool for about 10 minutes.
Notes
- Ensure the room temperature is warm to help achieve the best rise for the yeast dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 239mg | 10% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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