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Homemade Buttered Rosemary and Sea Salt Skillet Rolls

These are incredibly tender and delicious homemade bread rolls, baked in a cast-iron skillet, then doused with melted butter, chopped rosemary and a little sea salt. These can be ready in less than hour, and they are tender and so addictive!
Servings 9 rolls
Calories 358kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 1/4 cup warm water 105°F to 110°F
  • 1 pkg bread machine yeast or instant yeast
  • 2 teaspoons sugar
  • 1 cup milk just to scalding hot (do not simmer or boil)
  • 1/3 cup sugar
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1 egg lightly beaten
  • 3 1/2 cups bread flour dough will be somewhat sticky, but the less you use, the lighter the rolls
  • 1 cups whole wheat flour
  • 3 tablespoons vital wheat gluten optional
  • 2 tablespoons butter melted, for brushing

Garnish:

  • 1 Tbsp fresh rosemary
  • 2 tsp coarse sea salt not table salt!

Instructions

  • Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up.
    If using instant yeast, there is no need to dissolve it in the water and sugar. Just add to the dry ingredients.
  • Heat milk in microwave (or in small saucepan on stove top)
  • Add sugar, butter, salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F.
  • Pour milk mixture into bowl of stand mixer.
  • Add the yeast mixture; egg and mix together.
  • Mix in all-purpose flour, whole wheat flour, vital wheat gluten (if using), beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
  • Place dough in warm oiled or buttered bowl, turning greased side up. Cover with plastic wrap and let rise in warm place* until doubled in bulk, about 60 minutes.
  • NOTE: I preheat the oven on WARM and then immediately turn it off. My dough rises in 45 minutes. I use bread machine fast-acting yeast.
  • Gently, press dough down and hand-knead for 5 minutes on lightly floured surface.
  • Divide dough into 9 pieces and shape into round rolls. Place them, into a seasoned and lightly oiled cast iron skillet.
  • Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes. (I return them to the oven, until it's time to preheat it for baking).
  • OPTIONAL: Melt 1/2 stick of butter, and brush all over the rolls-- gently, so you don't deflate them. Sprinkle lightly with sea salt & rosemary.
  • Bake at 375°F for 18 to 20 minutes or until tops are golden brown.
  • Brush tops of rolls with additional melted butter, while they are hot!
  • MY TOUCH: brush with additional melted butter and inhale the aroma in the kitchen....heavenly!

Notes

Recipe source:  adapted from The Pioneer Woman (she used frozen bread dough, and I made mine from scratch)