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!
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.
freezing and storage
Storage
Leftover rolls can be stored in an airtight container at room temperature for 1-2 days. Placing rolls in the fridge may dry them out, making them stale and hard.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.
Freeze before baking
Once the rolls are shaped, place the dough balls on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the dough balls to an airtight, resealable freezer bag. Label, date and freeze up to 1 month. To bake, place the dough balls into the prepared skillet, cover and thaw overnight in the fridge. Rise for about 1 hour and bake as directed.
Freeze after baking
Let the rolls cool completely. Transfer the rolls to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.
more homemade bread recipes
Easy Skillet Dinner Rolls: Frequently Asked Questions
No stand mixer, no problem! It will take a little bit of elbow grease but the dough can be kneaded by hand on a lightly floured surface, kneading for about 10-15 minutes.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! We recommend substituting about 3/4 – 1 cup of the all-purpose flour for whole wheat flour, about 25% of the all-purpose flour.
Any oven-safe skillet or 9 x 13 baking dish can be used instead.
The rolls should be a deep golden brown color and feel firm and dry. An instant-read thermometer can also be used to check for doneness, and the internal temperature should reach 190-200°F.
Dinner rolls are very freezer-friendly, and can be frozen both before or after baking for convenience.
Easy Skillet Dinner 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.
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