Skillet Rolls
Baking these rolls in a skillet makes them soft and tender. My family requests them for holiday dinners and other special occasions. I most enjoy them split and spread with butter and black raspberry jelly.
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 large egg, room temperature
- 4 to 4-1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon butter, melted
Reviews
I’ve made these several times now and they are my family’s favorite dinner rolls. Sometimes I use 1 cup of whole wheat flour when I make them and sometimes I brush them with butter and garlic.
I have been known as the best bread baker in the family for years. But when I saw this recipe I decided to try it-I will never wing it again. It is without a doubt the best in taste and texture of any roll I have ever made. And, I bake it in Great, great Grandma's skillet. BGee