Skillet Dinner Rolls
Soft, yeasted dinner rolls baked in a 10-inch cast-iron skillet and brushed with melted butter.
Equipment
- Oven
- Small Bowl
- Small Saucepan
- Stand Mixer with Dough Hook
- 10-inch cast-iron skillet
- Measuring cups and spoons
Ingredients
Ingredients
- 2 packetsactive dry yeast total 1/2 oz or 14 g + 1 tablespoon sugar
- 1/4 cupwarm water
- 1 1/4 cupsmilk
- 5 tablespoonssugar
- 3/4 teaspoonsalt
- 1/4 cupunsalted butter
- 4 1/2 cupsall-purpose flour sifted
- 1 large egg
- baking spray
- 1 teaspoonkosher salt
- 3 tablespoonsunsalted butter melted
Instructions
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, dissolve 2 packets (total 1/2 oz or 14 g) active dry yeast and 1 tablespoon sugar in 1/4 cup warm water. Stir and let sit until foamy, about 5–10 minutes.
- In a small saucepan, heat 1 1/4 cups milk with 5 tablespoons sugar, 3/4 teaspoon salt, and 1/4 cup unsalted butter just until the butter melts and the mixture is lukewarm. Remove from heat and let cool if it feels hot.
- Lightly beat 1 large egg and stir it into the foamed yeast mixture.
- In the bowl of a stand mixer fitted with the dough hook, add the sifted 4 1/2 cups all-purpose flour. Pour in the milk mixture and then the yeast/egg mixture. Mix on low until a shaggy dough forms, then increase to medium-low and mix until the dough comes together.
- Cover the dough and let it rest for 15 minutes.
- After resting, knead the dough in the stand mixer with the dough hook for 5 minutes, until smooth and elastic. (If kneading by hand, turn onto a lightly floured surface and knead about 7–10 minutes.)
- On a lightly floured surface, divide the dough into 18 equal pieces. Roll each piece into a smooth ball about the size of a small tennis ball.
- Spray a 10-inch cast-iron skillet with baking spray. Arrange the 18 dough balls in the skillet (fit them snugly so they touch). Cover and let rise in a warm place until puffy, about 25 minutes.
- Sprinkle 1 teaspoon kosher salt evenly over the surface of the arranged rolls.
- Bake in the preheated oven for 10–12 minutes, or until the rolls are golden brown on top.
- Remove the skillet from the oven and immediately brush the rolls with 3 tablespoons unsalted butter, melted. Serve warm.
Notes
Notes
For this recipe, you will need about 2 pounds of the dough. You can freeze the remaining 1 pound of dough in the freezer, thaw and use it later, or you can use a bigger skillet and use up all the dough. If the sides of the dinner rolls are turning dark faster than the middle, cover te rolls on the side with aluminum foil and expose the middle part of the dinner rolls. This will help to even it out.
For this recipe, you will need about 2 pounds of the dough. You can freeze the remaining 1 pound of dough in the freezer, thaw and use it later, or you can use a bigger skillet and use up all the dough. If the sides of the dinner rolls are turning dark faster than the middle, cover te rolls on the side with aluminum foil and expose the middle part of the dinner rolls. This will help to even it out.