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.


This entry was posted in Lovin' from the Oven and tagged , . Bookmark the permalink.

2 Responses to Rosemary Skillet Dinner Rolls

  1. Old NFO says:

    Ohhh… marking this one!!!

  2. Tina Garceau says:

    Yeah, good stuff!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.