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Skillet Rolls

 Skillet Rolls
Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly.
24 ServingsPrep: 25 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm buttermilk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 4 to 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon cornmeal
  • 1 tablespoon butter, melted

Directions

  • In a large bowl, dissolve yeast in warm water. Add the buttermilk,
  • butter, sugar, salt, baking soda and egg. Beat until blended. Stir
  • in enough flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; knead for 5
  • minutes. Divide into 24 pieces. Shape each into a ball. Grease a
  • 12-in. ovenproof skillet and sprinkle with cornmeal. Place rolls in
  • prepared pan. Cover and let rise until doubled, about 40 minutes.
  • Drizzle butter over rolls. Bake at 375° for 18-20 minutes or

2 of 2

Skillet Rolls (continued)

Directions (continued)

  • until golden brown. Remove from skillet to a wire rack to cool.
  • Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 114 calories, 3 g fat (2 g saturated fat), 16 mg cholesterol, 149 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.