Rosemary Skillet Dinner Rolls

The Boy and I decided to make some skillet rolls to go with our dinner on Saturday night. They’re fluffy, light, and dangerously delicious!

• 3/4 cup whole milk – 105º – 110º
• 1 1/2 teaspoon yeast
• 2 tablespoons granulated sugar, divided
• 1/3 cup butter, room temperature
• 2 tablespoons chopped rosemary, divided
• 1/2 teaspoon kosher salt
• 1 large egg, room temperature
• 2 3/4 cups flour, divided
• 1 tablespoon butter, melted

1. In a small bowl, combine milk, yeast, and 1 tablespoon of sugar. Let sit until foamy, about 5 to 10 minutes.
2. In the bowl of stand mixer with the paddle attachment, beat the butter, 1 tablespoon of rosemary, salt, and remaining 1 tablespoon of sugar on medium speed for 2 minutes. Beat in the egg, then the yeast mixture and 1 1/2 cups of flour, it should look like a smooth batter.
3. Add the remaining 1 1/4 cups of flour, a 1/2 cup at a time, until a soft ball of dough is formed. It should feel slightly tacky to the touch. Increase mixer speed to medium-high for 3 minutes.
4. Lightly oil a large bowl, add the dough, roll around to coat. Cover with a kitchen towel and let rise until doubled in size, 30 to 45 minutes.
5. Punch down the dough, roll into a 10″ rope – then cut into ten 1″ pieces. Press each piece into a disk, then roll into a ball.
6. Lightly oil a 10″ cast iron skillet, place dough inside. Brush tops with the melted butter and sprinkle with remaining chopped rosemary. Cover with a kitchen towel and let rise until doubled in size, about 30 to 45 minutes.
7. Preheat oven to 375º, bake until golden brown 20 to 25 minutes.