Skillet Rolls Recipe
Skillet Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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. Yield: 2 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Skillet Rolls in Best of Country Breads 2000, p41

Nutritional Facts

1 each: 114 calories, 3g fat (2g saturated fat), 16mg cholesterol, 149mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 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 all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon butter, melted
  1. 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.
  2. 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.
  3. 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.
  4. Drizzle butter over rolls. Bake at 375° for 18-20 minutes or until golden brown. Remove from skillet to a wire rack to cool. Yield: 2 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Skillet Rolls in Best of Country Breads 2000, p41

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