skillet rolls

<em>Sea salt &amp; herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight!</em>

Sea Salt &amp; Herb Skillet Rolls

(240 milliliters) whole milk, warmed to about 110°F*

2 and 1/4 teaspoons active dry yeast (1 standard packet)*

egg,

cup (60 grams) unsalted butter, melted + slightly cooled and divided

salt

teaspoons each: dried rosemary, dried basil, & dried parsley*

garlic powder (or 1 and 1/2 teaspoons minced garlic)

sea salt,

Pour the warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.

If you do not have a mixer, you can mix by hand in this step

 With the stand mixer running on low speed, add the remaining sugar, egg, 2 Tablespoons butter, salt, herbs, garlic powder, and 2 cups of flour. Beat on low speed for 1 minute, then add remaining 1 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle&#8211; add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.

Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl&#8211; I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 pieces that are a little larger than golfball size. Shape into balls as best you can and arrange in a greased oven-proof skillet. Brush the rolls with remaining melted butter and sprinkle each with sea salt. (Do no discard any leftover melted butter, it&#8217;s amazing brushed on the rolls after they bake too!) Loosely cover the rolls with plastic wrap and allow to rise until doubled in size and puffy, about 30-45 minutes.

Preheat oven to 350°F (177°C). Bake the rolls for 25-28 minutes until the tops are golden brown. Serve warm.

Cover leftover rolls and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

I made these tonight and they were fabulous!  I did run out of milk (I only had 1%), but added some full fat coconut milk and that seemed to work really well.  Perhaps it added the extra bit of fat that whole milk would have provided.  They were soft and fluffy with a delicious crust on top :D

I’m a newbie bread maker. I followed directions exactly (including slowly warming up my milk to 110!) aside from one mistake at the end (I missed the  note about the 2nd rise and had already brushed them with butter). 

They are DELICIOUS. The texture is beautiful (even with AP flour) and they smelled ridiculously amazing while putting them together and baking. Whew! I couldn’t wait to taste em. 

My color came out great however, I noticed that the tops look more biscuit-like than smooth like a roll typically is. Ideas??

Sea salt &amp; herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight!

(240 milliliters) whole milk, warmed to about 110°F

Tablespoons granulated sugar, divided

garlic powder (or 2 teaspoons minced garlic)

Prepare the dough

Whisk the warm milk, yeast, and 1 Tablespoon sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*

Add the remaining sugar, egg, 2 Tablespoons butter, salt, rosemary, basil, parsley, garlic powder, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.

Knead the dough

Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes.

1st Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Grease a 10-12 inch oven-safe skillet or 9&#215;13 inch baking pan. If using cast iron skillet and it&#8217;s already seasoned, no need to grease it. You can also bake the rolls on a lined baking sheet.

Shape the rolls

When the dough is ready, punch it down to release the air. Divide the dough into 12 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. Arrange in prepared skillet/baking pan or a couple inches apart on a lined baking sheet.

2nd Rise: 

Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 45-60 minutes.

Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It&#8217;s best to bake the rolls towards the bottom of the oven so the tops don&#8217;t burn.)

Bake the rolls

Bake for 23-27 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush warm rolls with remaining melted butter and sprinkle tops with sea salt. Cool for a few minutes before serving.

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Oops— meant to leave star rating on my previous comment!

There's no better accompaniment on your dinner table than these Garlic Parmesan Skillet Rolls! These homemade rolls are so soft, and baked away in an ultra garlicky butter sauce with fresh parmesan cheese.

Garlic Parmesan Skillet Rolls

water (lukewarm)

dry yeast

sugar

milk

all purpose flour

cream cheese

butter (melted)

parmesan cheese (shredded)

parsley (chopped)

garlic (minced)

salt (or

pepper (or

Preheat the oven to 375F.

In a small bowl, mix warm water with yeast and 1/2 tsp sugar. Allow to proof until foamy; about 5 minutes. Add the powdered milk, 3 cups of flour, remaining 1/2 cup sugar, cream cheese, salt, and the yeast mixture to the bowl of a stand mixer. Mix until the dough begins to pull away from the side of the bowl, adding flour as needed to create a slightly sticky dough.

Turn the dough out onto a floured surface and knead a few times. Place the dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for about an hour, or until it's doubled in size.

Punch the dough down and turn it back onto the floured surface, and knead a few times. Cut the dough in half and roll each half until its 1/2" thick. Cut into rounds with a biscuit cutter. Place each piece around a lightly greased skillet. Cover and let it rise again until doubled in size.

While the dough is rising, mix the melted butter with parmesan cheese, parsley, garlic, remaining 2 tsp salt, and pepper.

Brush the rolls generously with the garlic parmesan butter. Bake until golden brown, about 12 minutes.&nbsp;

https://content.jwplatform.com/videos/vHwiz9VC.mp4

Top 3 skillet rolls recipes from across the web

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Sea Salt & Herb Skillet Rolls

Sea Salt & Herb Skillet Rolls

Garlic Parmesan Skillet Rolls

Top 3 skillet rolls recipes from across the web

The most viewed skillet rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sea Salt &amp; Herb Skillet Rolls

Sea Salt &amp; Herb Skillet Rolls

Garlic Parmesan Skillet Rolls

The most viewed skillet rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Sea Salt & Herb Skillet Rolls

Sea Salt & Herb Skillet Rolls