Easy Skillet Dinner Rolls
Servings: 8 people
Calories: 299kcal
Easy Skillet Dinner Rolls are simple, homey, and delicious. The smell as they are baking in the oven is just heavenly. Make sure you allow them to rise each time so they reach their full potential. So light and airy on the inside. Just wonderful with a roast or by themselves. Yum!
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Equipment
- Stand mixer
- 9 or 10-inch cast-iron skillet
Ingredients
- 4 cups all-purpose flour
- 2¼ teaspoon instant yeast or active dry yeast
- 2½ teaspoon Kosher salt
- 1½ teaspoon sugar
- 1¼ cups warm water 120°F to 125°F
- ⅓ cup olive oil
- cooking spray
- 4 tablespoon unsalted butter divided, melted
- coarse sea salt for garnish (optional)
Instructions
- In the bowl of a stand mixer with the dough hook attached, mix the flour, yeast, salt, and sugar. With the mixer on low speed, gradually add warm water and the oil and continue beating until combined.4 cups all-purpose flour, 2¼ teaspoon instant yeast, 2½ teaspoon Kosher salt, 1½ teaspoon sugar, 1¼ cups warm water, ⅓ cup olive oil
- Increase mixer speed to medium and beat until smooth and elastic, about 7 minutes.
- Spray a large bowl with cooking spray.cooking spray
- Remove the dough from the bowl and use your hands to smooth it into a ball.
- Place the dough in the greased bowl and turn it over a couple of times to coat with oil. Spray the top of the dough with a little more oil, if dry. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, anywhere from 1 to 2 hours.
- Spray a 9 or 10-inch cast-iron skillet (or an 11x17" pan) with cooking spray.
- On a lightly floured surface, turn out the dough and gently knead with the palms of your hands for about 30 seconds.
- Pinch off a piece of dough and form it into a smooth ball, about the size of a golf ball (2 ounces is ideal). Place in the prepared pan and continue with the remaining dough.
- Cover the skillet with plastic wrap and place in a dry, non-drafty area for another 30 minutes to 1 hour, or until the balls of dough have nearly doubled again.
- Preheat oven to 400°F.
- Melt 2 tablespoon of butter and brush over the tops of the rolls.4 tablespoon unsalted butter
- Bake for 20 minutes, rotating the skillet halfway through. If the rolls are getting too brown on top, tent with foil.
- Remove from the oven and brush another melted 2 tablespoon butter over the tops. Sprinkle with sea salt, if desired. Remove from skillet and serve warm.coarse sea salt
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
A digital thermometer ensures your warm water is the right temperature (120 to 125°F). If you don't have a thermometer, use hot tap water.
The dough can be made up to 12 hours in advance, just allow the first round of proofing to occur in the refrigerator.
How To Test Your Yeast to See If It's Still Usable:
- Dissolve 1 teaspoon of sugar in a ½ cup of warm water in 1-cup measuring cup.
- Stir in 2 ¼ teaspoon of dry yeast (1 package) until there are no more dry yeast granules on top. The yeast should be at room temperature before using.
- Within a few minutes, the yeast will have absorbed enough liquid to activate and start to rise.
- After 10 minutes, the foamy yeast mixture should have risen to the 1-cup mark and have a rounded top.
- If this happens, your yeast is very active and can be used immediately.
- If the yeast did not rise to the 1-cup mark, the yeast is not good to use..
Nutrition
Calories: 299kcal | Carbohydrates: 52g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 591mg | Potassium: 123mg | Fiber: 3g | Sugar: 3g | Vitamin A: 176IU | Calcium: 25mg | Iron: 3mg