Easy Skillet Dinner Rolls

Nothing beats warm, super soft, fluffy, melt-in-your-mouth homemade dinner rolls. No more store-bought rolls!

reasons to make skillet dinner rolls

• So soft, so darn fluffy, melt-in-your-mouth goodness
• Easy, simple, straight-forward recipe, perfect for beginners and home bakers
• Great for sopping up the last bits of sauce, soups and stews
• Leftovers make for killer sandwiches
• Amazingly freezer-friendly both before and after baking

tips and tricks for success

• Use warm milk. The warm milk will help activate the yeast to help the dough rise. If the milk is too hot (120°F), the yeast can start to die, preventing the bread from rising.
• Use whole milk. Using nonfat or skim milk will result in less rich flavors. Whole milk contains more fat, and will add richness, body, flavor and texture.
• Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor. This is also a great time to use up all the leftover herbs from your holiday turkey or leg of lamb.
• Use the Post-It note trick. The dough should feel slightly tacky to the touch, similar to the back of a Post It note, indicating good gluten development with the right amount of moisture.
• Make whole wheat rolls. These rolls can easily be made whole wheat by substituting some of the all-purpose flour for whole wheat flour. The rolls will be a little denser but heartier and still so fluffy.
• Mix it up. Add leftover fresh herbs such as rosemary or sage, roasted garlic or freshly grated Parmesan cheese.

Easy Skillet Dinner Rolls

Yield: 10 servings

Prep: 3 hours hours

Cook: 25 minutes minutes

Total: 3 hours hours 25 minutes minutes

Nothing beats warm, super soft, fluffy, melt-in-your-mouth homemade dinner rolls. No more store-bought rolls!

4.7 stars (21 ratings)

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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.

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