Easy Skillet Dinner Rolls
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Nothing beats warm, super soft, fluffy, melt-in-your-mouth homemade dinner rolls. No more store-bought rolls!
You can find me by this warm cast iron skillet filled with the best dinner rolls of your entire life.
The type of dinner rolls where you hoard the entire skillet, slather on more butter, and eat all 10 in one sitting while still piping hot.
And then have no shame about it.
Easy Skillet Dinner Rolls
Nothing beats warm, super soft, fluffy, melt-in-your-mouth homemade dinner rolls. No more store-bought rolls!
Ingredients
- ¾ cup whole milk, 105-110 degrees F
- 1 ½ teaspoons active dry yeast
- 2 tablespoons sugar, divided
- ⅓ cup unsalted butter, at room temperature
- 2 tablespoons chopped fresh rosemary, divided
- ½ teaspoon kosher salt
- 1 large egg, at room temperature
- 2 ¾ cups all-purpose flour, divided
- 1 tablespoon unsalted butter, melted
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.
Did you make this recipe?
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I made these for dinner tonight, and they were delicious. They were nice and soft and very flavorful. Highly recommend.
I made these using my bread machine and they came out great. I like the smaller recipe, works for us since there’s only the two of us to eat them.
I’d love to make these as I think a skillet creates wonderful baked goods. However, I always like to weigh my flour for more accuracy. I usually use 120g/cup but I know many recipe developers have their own standard. What do you recommend? Thanks!!
I usually use grams, as well. I made this recipe (several times!) over the Thanksgiving holiday, and a total of 330 grams of AP flour worked for me (12og/cup). It was so yummy and easy to make!
How can I modify this process if I don’t have a stand mixer nor a cast iron skillet?
This recipe is amazing! I’m new to bread making and have only been doing it to a few months (without a bread maker!) but I loved this recipe, it turned out perfect! I made it for diner for my parents and family, it was fluffy, buttery, and nice and brown on the outside! My dad is SUPER picky, esp about his rolls and he ate 3!!! I did add a little more salt in the batter and a sprinkle of kosher salt on top when I added the melted butter right before I baked but everything else was spot on!! I also brushed melted butter on right when they came out of the oven! I will def be using this recipe over and over again!
I don’t have the paraphanalia to do this! Sad! can’t I just use a regular mixer or do it by hand? I old and dont want to buy more stuff!
I also do not own a mixer with a paddle attachment. What do people like us do instead? Thanks so much.
I mix all my homemade rolls by hand. Mixers are not necessary.
I made these!!! Very NICE
Omg these are the most amazing, delicious rolls I’ve ever had. My husband could not stop talking about these. I’m making them again for Christmas dinner.
I used bread flour and instant yeast because that’s what I had on hand. Put all ingredients in my bread maker on the dough setting. Then followed instructions for shaping, rising and baking in the cast iron pan. For those that are getting a biscuit texture, you may be accidentally using too much flour. The spoon and sweep method may help with this. Also make sure to rise in a warm place.
Made the skillet dinner rolls for Thanksgiving. Indeed it is an awesome dish and a perfect one for Thanksgiving. Was an absolute delight for friends and family.
What happened to your rosemary garlic skillet dinner rolls recipe? I had it saved and now it says 404 not found.
The softest/fluffiest, moist and delicious rolls. Made them today for Thanksgiving and I think they were the favorite item on the table from all the comments.
Fogot to add all the stars to my previous review!
I made the also with dry yeast and they did taste more like a biscuit. What could I have done wrong? Please offer some insight. I was expecting light and fluffy, other wise they tasted good. I did not have any rosemary and so it was omitted.
Can this recipe be doubled? They look delish! SueD
Could I make this in an 8-inch cast iron skillet? It’s all I have
Well….. I followed the recipe and used the correct yeast. This made biscuits.
The first time I made these they were a fluffy airy roll and my only complaint was that they needed more salt. I made them again tonight and they turned out more like a biscuit and I’m seeing others had the same issue. I used Active Dry Yeast and followed the recipe exactly (except that I used salted butter). What are those of us who are getting biscuits doing wrong??
These turned out absolutely beautiful and they were so fluffy and light, but they definitely needed more salt. I even used salted butter and I still think I will add at least 1 tsp of salt next time. I will definitely be making them again! Thanks for the recipe!
Hi There.
I posted before about these being more like biscuits and then went out on a mission to really understand what I did wrong. I came to find out and this is a huge game changer that there is a difference between “Active Dry Yeast” versus “Instant Fast Rising Yeast”.
So for all those that made really yummy biscuits, its because of this. For super soft dinner rolls, use the “Active Dry Yeast”. Also just a suggestion but personal preference of course, use a tad bit more salt in the dough (1/4 teaspoon more), leave out the garlic and rosemary the first time to see how it ends up, and add about a tablespoon of honey to the melted butter before lathering it on those proofed rolls before they are baked. I think you will find these tips most helpful for anyone that suffered with dense biscuit like rolls. Thank you very very much for posting your recipe, it was very helpful and great. I will add this to my recipe box with my notes.
We made these tonight and found them to be more like a great biscuit than a dinner roll. I thought that they needed more salt, we ended up sprinkling more on the end, then noticed that they photo also have finishing salt on them in the photo. Next time I will add more to the mix. We are going to make biscuits and gravy with the left over ones from tonight.
These were great but not what we were expecting.
No
10/10 side for some stuffed rigatoni with meatballs. I struggled to find some yeast in Ireland (the land of no ingrediants whatsoever beyond potatoes) but subistituted for baking soda and lemon juice, stuffed them with mozzarella and halved the garlic butter at the start for a tasty topping. Partner loves these and we’ll def be making them again.
*If like me you use baking soda and lemon juice in lieu of yeast leave to sit for twice as long to foam.
Have you tried using sourdough starter in place of yeast? It takes much longer, but works well.