Skillet Rolls

Name: Skillet Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 dozen.
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 Nellie’s Free Range Egg; 4 to 4-1/2 cups all-purpose flour; 1 tablespoon cornmeal; 1 tablespoon butter, melted

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.

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 Nellie’s Free Range Egg
4 to 4-1/2 cups 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 until golden brown. Remove from skillet to a wire rack to cool.