Print

Skillet Dinner Rolls

Print Recipe

These easy to make dinner rolls bake up so light and fluffy! Mixed with buttermilk, they have the softest crumb and such a rich flavor! They’re brushed with melted butter and sprinkled with sea salt flakes, but you can add other seasonings too. Get a nice even golden crust by baking them all together in a well seasoned cast iron skillet. Serve them hot out of the oven for the most heavenly, melt in your mouth experience!

Ingredients

Scale
  • 1/4 cup warm water, 105°F (59g)
  • 1 cup buttermilk, room temperature (225g/8oz)
  • 1 Tablespoon instant yeast
  • 4 Tablespoons unsalted butter, melted
  • 1/4 cup sugar (50g)
  • 1 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 4 cups (480g) bread flour, plus up to 1/2 cup more if needed (*see notes)

For brushing on top of rolls:

  • 3 Tablespoons unsalted butter, melted
  • 1–2 teaspoons sea salt flakes, season as desired

Instructions

  1. In the bowl of a stand mixer, combine the water, buttermilk, yeast, 4 T melted butter, sugar, 1 tsp fine sea salt and eggs with paddle attachment. Mix until all ingredients are combined.
  2. Add the 4 cups of flour and mix until just combined. Switch to dough hook attachment and knead dough for 8 minutes. If dough feels excessively sticky, add a bit more and mix until incorporated. 
  3. Spray a medium sized bowl with nonstick spray. Place dough in the bowl and turn to coat all sides. Cover with a clean kitchen towel and let rise until doubled in size, about 1 & 1/2 hours.
  4. Brush olive oil on the surface of a large cast iron pan, 11 inch skillet works best (see notes)
  5. Turn dough out onto countertop. Scale into 24, 1.5oz pieces. Shape into round balls, pulling the dough around the top and pinching underneath. Then gently roll the dough ball on the counter to tighten the surface tension and seal the bottom seam.
  6. Place in prepared pan, spacing them close together so that they are touching.
  7. Cover with clean kitchen towel and let rise again until doubled in size, about 1 hour. (See notes for proof test)
  8. Preheat oven to 375°F.
  9. Brush the tops of the rolls with melted butter and top with salt flakes or your favorite herbs and spices. Bake for 20-24 minutes or until golden.
  10. Leave rolls in the pan for 5 minutes. Turn pan over to release the rolls in one piece onto a wire cooling rack. Place another wire rack on the bottoms of the rolls and flip to cool right side up.
  11. Serve and enjoy warm!

Notes

  • If you don’t have a large cast iron skillet, you can use a glass baking dish. A 9×13 inch pan would work great.
  • You can substitute the bread flour with all-purpose flour. Use the same measurements.
  • To check if your second rise has proofed enough, give your dough the poke test. Press the dough gently with your finger to determine if it is properly proofed and ready for baking. If the dough springs back right away, it needs more proofing. But if it springs back slowly and leaves a small indent, it’s ready to bake.
  • Store leftover rolls in a bread bag or zip top bag with a paper towel to soak up any excess moisture. Rolls are best enjoyed freshly baked, but can be stored at room temperature for up to 2 days. Freeze rolls if needed to store longer. 

Find it online: https://thatbreadlady.com/skillet-dinner-rolls/