These skillet rolls make a delightful (and surprisingly easy) addition to any dinner table. Cooked & served in our 12″ skillet they look lovely and taste even better.
Cast Iron Skillet Rolls
- 2 Yeast Packets (3/4 oz)
- 6 tbsp Sugar (divided)
- 1/4 C Warm Water
- 1 1/4 C Milk
- 3/4 tsp Table Salt
- 1/4 C Unsalted Butter
- 4 1/2 C All Purpose Flour (sifted)
- 1 Large Egg (beaten)
- Baking Spray
- 1 tsp Jacobsen Flake Finishing Salt
- 3 tbsp Melted Unsalted Butter
Preheat oven to 375F.
Mix yeast and sugar in warm water, stirring until sugar dissolves.
Warm the milk over low heat, stir in sugar, salt and butter until salt and sugar are mostly dissolved and mixture is lukewarm.
Mix beaten egg into the yeast and sugar water solution.
Combine the yeast & egg mixture, the milk mixture, and all of the flour. Stir to combine well, cover and let rest (15 mins).
Using a stand mixer with a dough hook, knead the dough for 5 minutes.
On a floured surface, roll out the dough and and divide it equally into 15-18 balls, between golf ball and tennis ball in size. Cover and let rise for 25-30 minutes at room temperature.
Apply baking spray evenly to a FINEX 12″ Cast Iron Skillet then arrange the dough balls in the skillet, gently resting against each other and the edges of the skillet.
Sprinkle the rolls with Jacobsen Flake Finishing Salt. Bake for 10-12 minutes, or until the surface of the rolls turns golden brown. Brush with melted butter and serve warm. Enjoy!